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. In Korea it’s communal dish that’s cooked and shared among a small, intimate group of people, so it naturally stimulates conversation and a good time. It’s 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 pan filled with the dakgalbi ingredients as well as some side dishes. While the pan 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 pan, 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 vegetables, chicken, rice cake, and the sauce, and cook it at the table. Your house will be full of an irresistible, delicious aroma, laughter, and conversation, I guarantee!

This is an updated version of my earlier recipe, posted in 2013. This version is simplified by skipping gochujang and mirim, but I add some milk for the chicken to marinate. After I posted my old recipe in 2013, I learned adding some milk to chicken removes the not only the smell but also make it tender.


Serves 2 to 3

For chicken and marinade:

  • 1 pound deboned chicken thigh (or drumsticks), cut into small bite sized pieces
  • 2 tablespoons milk
  • 1 tablespoon soy sauce
  • ¼ teaspoon ground black pepper


For the seasoning sauce:

Veggies and rice cakes:

  • 4 ounces sliced rice cake (1 cup), soaked in cold water at least 10 minutes
  • 8 ounces cabbage, cored and cut into bite sized pieces
  • 4 ounces (½ of large onion), sliced
  • 1 small carrot (about ⅓ cup), peeled and sliced
  • 1 or 2 green chili peppers, sliced
  • ¾ cup peeled sweet potato, sliced into ¼ inch thick bite size pieces.
  • 12 perilla leaves (or basil leaves), cut or ton a few times
  • ½ cup water
  • 1 bowl of rice (optional)
  • ¼ cup chopped fermented kimchi (optional)


Marinate chicken:

  1. Combine the chicken, milk, soy sauce, and ground black pepper in a bowl and mix all together with a spoon.
  2. Cover and set aside.marinated chicken

Make seasoning sauce:

  1. Combine the minced garlic, ginger, soy sauce, water, gochu-garu (Korean hot pepper flakes), rice syrup, and ground black pepper in a bowl. Mix well with a spoon and set aside.

Cook and serve:

  1. Spread the cabbage on the bottom of a large, heavy, and shallow pan or skillet.
  2. Add onion, carrot, green chili pepper, sweet potato, rice cake, and perilla leaves in that order.
  3. Add the chicken in the center. Pour the seasoning sauce over the chicken and spread it with a wooden spoon. Add 1/2 cup water.Korean spicy stir-fried chicken and vegetables
  4. Cover and cook for 3 to 4 minutes over medium high heat until it starts boiling. Turn down the heat to medium. Open and stir with wooden spoon so that the pan doesn’t burn and the ingredients and sauce mix evenly. Cover and cook another 13 to 15 minutes over medium heat, stirring occasionally until the chicken and sweet potato are cooked thoroughly.Korean spicy stir-fried chicken and vegetables
  5. Keep the heat low during the meal. Cook, stir, eat, and talk. The pieces will be hot, so be careful! Turn off the heat when the chicken and potato are totally cooked.
  6. Give a bowl to each diner. They can each take some out of the pan into their bowl, and eat. When it’s almost totally finished, make some fried rice by adding some rice and chopped kimchi to what’s left on the grill.  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.stir-fried rice (bokkeumbap)


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  1. SEA Fan Japan joined 4/18 & has 1 comment

    Just made this for the second time and YUM. Substituted kabocha squash for the sweet potato since I had some and don’t like sweet potato, and it was YUM. What a great recipe! Thanks. Was also thrilled to find huge perilla leaves – not so common here in Japan.

  2. Cornelius B. Ecuador joined 12/17 & has 42 comments

    Yesterday I made Dakgalbi.

    Instead of drumsticks, I bought whole chicken legs: cost me a helluva time to debone them, but afterwards cooked the bones to make a deliciousss broth for Dak-kalguksu. Left the chicken meat with seasoning in the fridge over night, and stir fried it before putting it in the veggies: to enhance the taste. Also fried the onions before, as I love the taste of fried onions.

    Unfortunately, had to do without garaetteok and perilla leaves, as I don´t have them available locally. Sure got them on my shopping list for my next trip to Quito, though.

    Don´t have Mirim (Jap. Mirin) either, but used dry white wine with sugar as a substitute, as I do when cooking Sukiyaki, which works perfectly. Mirin in fact is sweetened Saké.

    The result was very yummie. Made a double portion, so I had it with rice for lunch yesterday and today, and put the rest in the freezer for future occasions. Not everybody´s taste, though, as it does get a little spicy… ;)

    Thank you, Maangchi, for this wonderful recipe!

    See full size image

  3. stengerj1629 Thailand joined 2/13 & has 2 comments

    For the Dakgalbi, what can you substitute for the Perilla leaves. My Thai wife and family moved back to Thailand, and I can’t find that item.

  4. amirah_nazrin malaysia joined 12/16 & has 1 comment

    can i not put in the hot pepper flakes??

  5. mistamyron Toronto joined 11/16 & has 3 comments

    Hi Maangchi!

    This looks so good. Inquisitive minds are wondering if you’re able to disclose which DakGalbi place was your fav in Toronto. :)



  6. zipimigdania israel gan-yavne joined 3/13 & has 2 comments

    hello dear maangchi we love korean food almost everyday i made korean dishes.but i have real problem in finding some korean ingrediants in israel. for example perilla leaves is impossible to find here, may be i can use a substitute? i enjoy your videos it is easy to learn from you thanks alot

  7. andrew-williams Texas joined 3/16 & has 1 comment

    It looks like I’m the only one here who thought this was too spicy!

    I loved this recipe. Thank you so much! But next time I will only use 1/4 cup hot pepper flakes. I will have a hard time finishing this! hahahaha

    I’m not sure if it’s just because I’ve been outside of Korea for about 7 months or if it’s just a really spicy recipe. I used to eat the normal 닭갈비 at 유가네 all the time in Seoul and it was never too spicy. I almost can’t eat this. It tastes amazing, but it’s way too spicy.

  8. vince2016 joined 1/16 & has 1 comment

    Hello! Thanks for the great post. We really love Dakgalbi and planning to serve this dish in our next gathering. May we know how to make the sauce for more people? The above should be for 2 persons? What if we have 20 guests coming over? Do we times the above recipe with 20? Please advise and thanks

  9. Jinah joined 12/15 & has 5 comments

    Hello ! Maangchi!! I just registered and I couldn’t wait to leave a reply here! :D

  10. DilEmma joined 4/15 & has 3 comments

    Oh my goodness, I used to live in Chuncheon! And I remember dakgalbi – yum, and naengmyun, mmm!

  11. takagi Santa Clara, CA, USA joined 7/14 & has 3 comments

    I made this for dinner tonight. WOW! It was really good! Spicy spicy! Luckily, we like spicy food and this hit all the right notes for me. I used boneless chicken thighs since that was what I had in the fridge and it came together really well. I love that it has so many veggies in it. Thanks for another winning recipe, Maangchi!

  12. angiekinz joined 4/15 & has 1 comment

    Made this for the first time last week and it was amazing! The flavour is so authentic. Really delicious and easy to make!

    Maangchi I love your blogs and your recipes (and my fiancé thanks too!). Also your instructional videos are fantastic. So fun to watch because you’re so cute and charming!

    See full size image

  13. Fanlzx Singapore joined 3/15 & has 1 comment

    I stayed in chuncheon for a few months and this is my favourite dish!!

  14. Stephtopia Vancouver, BC joined 3/15 & has 2 comments

    I taught in Korea 12 years ago and I love this dish so much! I tried to make it once but it turned out very badly. Tonight I made this recipe.


    It was so delicious and just like what I had in restaurants in Daejon. I am so happy to know how to cook this and my husband loved it too!

  15. Youta tunisia joined 8/14 & has 3 comments

    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 ?

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