Recipes

Spicy stir-fried chicken with vegetables

Dakgalbi 닭갈비

Dakgalbi is a delicious, spicy grilled chicken dish that’s a popular choice for friends who are getting together to go out to eat. It’s a natively communal dish that’s always shared among a small, intimate group of people, so it naturally stimulates conversation and a good time. It’s pretty much impossible to eat dakgalbi in silence!

When you go to a restaurant with your friends and family and order dakgalbi, they’ll bring out a large skillet filled with the dakgalbi ingredients as well as some side dishes. While the skillet cooks on the tabletop, you and your friends can munch on side dishes and talk, and maybe order some drinks, too. The dakgalbi will cook nicely and the waitress will tell you: “Now you can eat!”

When you’re almost completely finished, you can ask the waitress: “We’d like some stir-fried rice please.” She’ll bring out some rice, mix it with the leavings in the skillet, and quickly fry up some spicy, stir fried rice. She might divide the rice into portions and serve it to everyone at the table, or she might just leave it in the pan and let everyone dig in. For many people I know, this is their favorite part!

Don’t have a dakgalbi restaurant near you? Now you can make it at home! Invite your family and friends over, and prepare all the ingredients.

“Are you guys ready to eat dakgalbi?” you can ask.

“Yes, yes!”

Bring out the pan filled with lots of vegetables, chicken, and the sauce, and cook it at the table. Your house will be full of an irresistible, delicious aroma, laughter, and conversation, I guarantee!

Enjoy the recipe! Let me know your dakgalbi stories: how you prepared it, how you modified the recipe, how many guests came over, and how much they loved loved loved it : ). I’m really interested in your stories, so tell me in the comments or upload a photo and tell me there.

Ingredients:

dakgalbi_vegetables

Directions:

  1. Cut the chicken into bite size pieces and put them into a bowl. Mix with 1 tablespoon soy sauce and  ground black pepper by hand or a spoon. Set aside.dakgalbi
  2. Prepare the sauce by combining garlic, ginger, hot pepper paste, hot pepper flakes, 2 tablespoons of soy sauce, and cooking wine in a bowl. Mix it well with a spoon. If you  use a food processor, blend it until creamy for about 1 minute.dakgalbi_sauce
  3. Prepare a large, shallow, and wide pan or a grill for the dakgalbi. Spread the cabbage on the bottom of the pan. Add the onion, green chili pepper, carrot, rice cake, and sweet potato.
  4. Add the perilla leaves on top. You can cut them a few times or place the leaves whole. The leaves will shrink when cooked, so don’t be afraid to be generous!
  5. Put the marinated chicken in the center of the pan, on top of the vegetables. Put the sauce on top.dakgalbi_seasonings
  6. Cover and cook over medium high heat for 2 to 3 minutes. Stir with a wooden spoon so the pan doesn’t burn and the ingredients and sauce mix evenly.dakgalbi
  7. Lower the heat to medium and cover. Cook for another 20 minutes, or until it’s done. Keep stirring with a wooden spoon.dakgalbi
  8. Now you can eat. The cabbage will cook first, followed by the rice cake, chicken, and sweet potato, so eat in that order. Keep the heat low during the meal. Cook, stir, eat, and talk. The pieces will be hot, so be careful! If the dakgalbi becomes totally cooked, turn off the heat.닭갈비 (dakgalbi)dakgalbi (닭갈비)
  9. When it’s almost totally finished, add some rice and chopped kimchi to what’s left on the grill and stir with a wooden spoon over medium heat for a few minutes. Serve in separate bowls, or give everyone a spoon and let them eat from the pan together.

dakgalbi_fried-rice

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28 Comments:

  1. Youta tunisia My profile page joined 8/14
    Posted August 27th, 2014 at 11:00 pm | # |

    Hi Maangchi! i can’t wait to make this dakgalbi ! thank you for the recipe and i’m sure when i make it it will be very delicious because i really like spicy food but i don’t have perilla leaves what can i do please?? and then can i put normal potatoes offset sweet potatoes because in my town it’s rare to find it ?

  2. Cordimacolin Pyeongtaek My profile page joined 6/14
    Posted June 29th, 2014 at 5:50 am | # |

    I am a U.S. service member who has lived in Korea for almost 2 years. Just discovered Dakgalbi a few months ago and my wife and I have tried to replicate our favorite restaurant in Pyeongtaek city. When I made this recipe tonight, it was very very close. much closer than any other recipe we’ve ever done. thank you for sharing. It was delicious.

  3. Justinhj Vancouver, BC My profile page joined 5/14
    Posted May 19th, 2014 at 12:55 pm | # |

    I made this yesterday after a Korean friend recommended the dish. It was gorgeous! Thanks for a great blog. The video really helped me cut up the drumsticks as I’ve never done that before.

    I had two problems. My local grocery stores don’t have perilla leaves.
    Also instead of hit pepper flakes I bought a packet of dried red chillis that we’re way hotter. Even though I used a 1/3 of the amount they still made the dish a bit painful! :)

    • Maangchi New York City My profile page joined 8/08
      Posted May 21st, 2014 at 9:54 am | # |

      It sounds like you made great dakgalbi! If perilla leaves are not available, you could use some minty herbs like parsley or bay leaves. Good luck with your Korean cooking!

  4. Markoleary Cape Cod My profile page joined 3/14
    Posted March 15th, 2014 at 6:47 pm | # |

    This was easy and delicious! Perilla leaves were not easily available, so I improvised. I was looking for something green, so I decided on broccoli florets. Can’t wait to make this again.

    • mrskimchi san francisco My profile page joined 6/13
      Posted August 4th, 2014 at 6:37 pm | # |

      If you’re into growing things, you can buy the perilla/shiso/beefsteak/kennip (all the same plant) seeds on Amazon. You can also buy them at Japanese grocery stores, and in many health food stores. I recommend trying to get them because their taste is very distinct and definitely adds a huge impact to this dish!

  5. kaliso Seattle, WA My profile page joined 1/14
    Posted January 26th, 2014 at 10:27 pm | # |

    I made this tonight and it is so good! I was worried because I don’t have a shallow pan like that, so I made it in a big pot. It turned out great and I can’t wait to finish it so I can make kimchi bokkeumbap!

    • Maangchi New York City My profile page joined 8/08
      Posted January 28th, 2014 at 8:29 am | # |

      yay, congratulations! From now on, it will be easier for you to make delcious dakgalbi because you already made it once!

  6. Chit Philippines My profile page joined 3/13
    Posted January 15th, 2014 at 6:51 pm | # |

    Hi Maangchi”
    Can’t wait to cook this…but first may I ask…if I lessen the pepper paste or pepper flakes wouldn’t it affect the yumminess? I have friends who can’t take too spicy so it’s for their sake! And what would you recommend to lessen…pepper flakes or paste? Thank you,

  7. agdenf Colorado My profile page joined 12/13
    Posted December 30th, 2013 at 1:41 am | # |

    hihi, we just made the recipe and it was so good. Thank you so much. But instead of rice we actually used ramen noodles. The original dish came out nice, but ramen noodles were soft and not “fried/crunchy” like they do it korea at “bok-em” places. Would you by any chance know how to do that?

    Happy Holidays

  8. johnspeare Spokane, WA My profile page joined 12/13
    Posted December 21st, 2013 at 5:35 pm | # |

    Whoa! That was so good. And so easy. After shoveling a bunch of snow and playing in the cold, this is an excellent meal to share with friends and family. Thank you!

  9. Andra Alexa T Europe My profile page joined 4/13
    Posted December 13th, 2013 at 2:29 pm | # |

    One day I’ll have to make it! It looks so good… so delicious. Till then – all the best for the soon coming Winter Hollidays and may you have a Wonderful Christmas and A Happy New Year!!

  10. e-mom My profile page joined 6/10
    Posted November 19th, 2013 at 7:37 am | # |

    Hi Maangchi! Greetings from Ottawa! New intro looks great & this dish looks delicious! I bet this would work for pork or veal as well. Now all I have to do is find some perilla leaves!
    Keep up the good work :)

  11. Chef Samurai San Diego, California, USA My profile page joined 10/13
    Posted November 18th, 2013 at 3:20 pm | # |

    Maangchi ….Love the dish !!! and I love the new Intro too

  12. Tamar1973 San Francisco Bay Area My profile page joined 8/11
    Posted November 16th, 2013 at 1:08 pm | # |

    I make it Chuncheon style with some curry powder mixed in. :)

  13. lmhjgsfever Hungary My profile page joined 1/12
    Posted November 16th, 2013 at 5:20 am | # |

    thank you so much. i have been looking forward to this. All week I have been craving 닭갈비

  14. Andrea Italy My profile page joined 1/09
    Posted November 16th, 2013 at 4:20 am | # |

    Hi Maangchi, you posted a really beautiful recipe which I’m going to try soon.
    Btw I love the new intro with “Live Maangchi chopping and holding knife & fish” and also your expression of enjoyment while eating bokkeumbap is priceless ;-)
    Keep up the excellent work
    Love from Italy
    Andrea

    • Maangchi New York City My profile page joined 8/08
      Posted November 17th, 2013 at 9:16 pm | # |

      Andrea,
      Thank you so much! I am very happy to hear that you love my new live intro! I tried to follow my animation very closely. It was lots of fun when I filmed the scenes. : )

  15. hanaxela My profile page joined 1/10
    Posted November 15th, 2013 at 11:33 pm | # |

    My son loves 닭갈비! We usually have to find a 놀부 when we’re in Korea (Seoul). Haven’t made it in a while, so I guess it’s time. I will try your recipe and see how he likes it. :)

  16. Krynauw Otto Pretoria, South Africa My profile page I'm a fan! joined 9/13
    Posted November 15th, 2013 at 12:06 pm | # |

    Wow, looks so good!!


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