Recipe: Dak Galbi (Spicy Chicken)

I made this meal quite a while ago so I can’t remember too much about it except that it was really quick to come together. Traditionally Dak Galbi is made with rice cake but it’s both a bit expensive in the US and also I don’t have a burning desire for it so I left it out of this recipe. Everyone I made this recipe for added more gochujang to the finished product but I found that this level of heat was just right for me.

Dak Galbi (Spicy Chicken)
Serves 4
  1. 1 lb boneless chicken thighs
  2. 1/2 onion, diced
  3. 1 red pepper, diced
  4. 1/2 lb asparagus
  5. 5 ounces green cabbage
  6. 2 scallions
  1. 1-1/2 to 2 tablespoons gochugaru (Korean red chili pepper flakes)
  2. 1 tablespoon sugar
  3. 1/2 teaspoon salt
  4. 1 tablespoon soy sauce
  5. 2 tablespoons rice wine
  6. 1 tablespoon gochujang (Korean red chili pepper paste)
  7. 1 tablespoon minced garlic
  8. 1 teaspoon grated ginger
  9. 2 teaspoons sesame oil
  10. 2 tablespoons water
  1. Mix all the sauce ingredients well in a bowl.
  2. Cut the chicken into bite size pieces. Mix with the sauce and marinate while preparing vegetables.
  3. Cut all vegetables in to small pieces
  4. Heat a pan over medium high heat. Add the chicken and vegetables. Cook for 5 minutes, stirring occasionally. Lower the heat if the ingredients stick to the pan. Cook through, adding a few tablespoons of water to the pan if anything sticks to the pan.
Adapted from Korean Bapsang
Adapted from Korean Bapsang
Mab Made Food

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