Dakgalbi Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1 to 1 1/2-inch bite-size pieces. Pat dry with paper towel.

Make marinade

In a large bowl combine gochujang (4 tbs), gochugaru (2 tbs), soy sauce (2 tbs), rice syrup or honey (2 tbs), mirin (1 tbs), sesame oil (1 tsp), minced garlic (4 cloves), grated ginger (1 tsp), and black pepper (1 tsp). Mix until smooth and homogenous.

Add the chicken pieces to the marinade and toss thoroughly so each piece is well coated. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours. If pressed for time, proceed after 15–20 minutes — longer marination yields deeper flavor.

Prep vegetables

While chicken marinates, peel and slice the sweet potato into 1/4-inch half-moons. Core and chop cabbage into about 1" pieces. Slice onion into 1/2" crescents. Slice carrot thinly if using. Cut green onions into 2" lengths. If using rice cakes, soak them in warm water for 10–20 minutes if frozen to soften; drain before cooking.

Keep vegetables ready in separate bowls so they can be added in stages during stir-frying.

Heat pan

Place a large skillet or cast-iron pan over medium-high heat. Add 2 tbs vegetable oil and swirl to coat.

Sear chicken

Add the marinated chicken pieces to the hot pan in a single layer. Let them sear undisturbed for 2–3 minutes to develop color, then stir and spread out again. Cook for another 2 minutes until chicken is mostly cooked through but not completely done (about 4–6 minutes total depending on pan and heat).

Add sweet potato and onion

Push chicken toward one side of the pan and add sweet potato slices and onion. Stir-fry with the chicken for 2–3 minutes so the veggies begin to soften and pick up sauce.

Add liquids and simmer

Pour in 120 ml water (and/or 120 ml chicken stock if using) and 1 tbs corn syrup or sugar. Stir to combine, scraping up any browned bits. Reduce heat to medium, cover loosely, and let everything simmer for 5–7 minutes until sweet potato is tender and chicken is cooked through. Stir once or twice to prevent sticking.

Add cabbage, rice cakes, carrot

Remove lid, add cabbage, soaked rice cakes, and carrot. Increase heat to medium-high and stir-fry until cabbage wilts and rice cakes soften and absorb sauce, about 3–5 minutes. If the pan looks dry, splash a little water (1–2 tbs) to help the vegetables cook and the sauce coat evenly.

Finish

Once everything is cooked through and the sauce is reduced and glossy, turn off the heat and stir in green onions, 1 tsp sesame oil, and perilla leaves if using. Taste and adjust: add a pinch of salt or another 1/2 tbs soy sauce if needed.

Optional cheesy finish

If using shredded mozzarella, move the dakgalbi to one side of the pan, place cheese on the cleared side and cover briefly until cheese melts. Pull pieces through cheese while serving for the cheesy dakgalbi experience.

Transfer dakgalbi to a serving platter or serve family-style from the pan. Sprinkle toasted sesame seeds over the top. Serve hot with steamed rice, lettuce leaves for wrapping, kimchi, and other banchan.

Leftovers: store in an airtight container in the fridge up to 2 days. Reheat gently in a skillet with a splash of water to loosen the sauce.