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Greatest plates · Main
Dakgalbi (Spicy Stir-Fried Chicken with Cabbage and Rice Cakes)
A fiery, crowd-pleasing Korean stir-fry of marinated chicken thigh, sweet cabbage, chewy rice cakes and sweet potato, all coated in a gochujang sauce and cooked in one big pan. Served with steamed rice to soak up the sauce.
Serves 4Prep 25 minCook 20 minChicken
Containsgluten · soy · sesame
Protein 20%Carbs 48%Fat 32%
About 1008 kcal a serve — 50 g protein, 121 g carbs, 36 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Mix the sauce
sauceIn a large bowl, stir together the gochujang, gochugaru, soy sauce, rice wine, brown sugar, grated garlic, grated ginger and sesame oil until smooth.
In the bowlSauce →
Whisk to a smooth paste
Marinate the chicken
marinateAdd the chicken pieces to the bowl and toss to coat well in the sauce. Leave to marinate for at least 15 minutes while you prep the vegetables.
In the bowlChicken →
Marinate 15 min
Prep the rice cakes
prepIf the rice cakes are hard or refrigerated, soak them in warm water for 10 minutes and drain. Skip if they are soft and fresh.
In the bowlRice cakes →
Soak 10 min if needed
Start the sweet potato and onion
cookHeat the vegetable oil in a large deep pan or wok over medium-high heat. Add the sliced sweet potato and onion and stir-fry for 3–4 minutes until they begin to soften.
In the panStir-fry →
Medium-high, 3–4 min
Add the chicken
cookAdd the marinated chicken along with all its sauce. Stir-fry for 6–7 minutes, turning often, until the chicken is coloured on all sides and nearly cooked through.
In the panChicken →
6–7 min
Add cabbage and rice cakes
cookAdd the cabbage, rice cakes and a splash of water (about 60ml). Cover and cook for 4–5 minutes, then stir-fry uncovered for 3–4 minutes until the cabbage wilts, the rice cakes are soft and chewy, and the chicken is fully cooked.
In the panStir-fry →
Cover 4–5 min, then 3–4 min
Finish with spring onion
finishStir through the spring onions and cook for 1 minute more. Taste and adjust seasoning. Scatter with toasted sesame seeds.
In the panFinish →
1 min
Serve
serveDivide between bowls and serve hot with steamed white rice alongside to soak up the spicy sauce.
On the plateServe →
Serve hot
Cook's noteAdjust the gochugaru up or down to control the heat. For an extra Korean touch, stir a handful of grated mozzarella through the pan at the end and let it melt into the sauce.
Estimated per serve
1008 kcal · 50 g protein · 121 g carbs · 36 g fatestimates, within ~10%
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