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Korean · Dinner

Dakgalbi

Non-vegEasy

Diet: Non-veg · High-protein

Dakgalbi is a Korean dish. Thin sweet potato slices cook alongside the chicken.

Prep
20 min
Cook
25 min
Rest, soak, marinate or chill
30 min
Total
75 min
Servings
4
Difficulty
Easy
Cuisine
Korean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Dakgalbi.
Representative photograph of Dakgalbi. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Marinade

Pan

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Marinate · About 30 min

  1. Mix 600 g chicken thighs, diced, 40 g gochujang, 25 ml soy sauce, 15 g sugar, 15 g garlic, grated, 10 g ginger, grated and refrigerate 30 minutes.

Cook · About 10 min

  1. Heat oil from 25 ml neutral oil, 300 g cabbage, chopped, 200 g sweet potato, sliced 5 mm, 100 ml water; stir-fry chicken 5 minutes. Add vegetables and water, cover and cook 10 minutes.

Finish · About 10 min

  1. Add 150 g Korean rice cakes, 30 g spring onions, stir and cook covered 8–10 minutes until rice cakes soften and chicken reaches 74°C / 165°F.

    Check: Look for this result: rice cakes soften and chicken reaches 74°C / 165°F.

Tips

  • Thin sweet potato slices cook alongside the chicken.
  • Judge Dakgalbi by the texture and doneness signs in its steps. Your pan and heat affect how long Dakgalbi takes to cook.

Substitutions

  • In Dakgalbi, replace sweet potato; check tenderness before serving with potato.

Storage

  • Cool Dakgalbi in shallow portions and refrigerate promptly, ideally within one hour. Finish Dakgalbi within 24 hours, keeping it at 4°C / 40°F or colder.
  • Reheat the cooked rice in Dakgalbi once, until it steams throughout and reaches 74°C / 165°F. If serving Dakgalbi as a cold rice dish, keep it refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Dakgalbi one day ahead. For Dakgalbi, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Dakgalbi on the day of serving.

FAQ

What matters most when making Dakgalbi?

Thin sweet potato slices cook alongside the chicken.

What can I substitute in Dakgalbi?

In Dakgalbi, replace sweet potato; check tenderness before serving with potato.

Can I prepare Dakgalbi ahead?

Prepare the measured ingredients for Dakgalbi one day ahead. For Dakgalbi, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Dakgalbi on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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