Dak Galbi - Korean Spicy Chicken Recipe Video


Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelMedium
Health IndexAverageServings4
Main Ingredient


For the sauce
 Gochujang paste1 1⁄2 Tablespoon
 Garlic8 Clove (40 gm), mince
 Ginger1⁄2 Teaspoon, mince
 Sesame oil2 Tablespoon (1 tablespoon for the sauce and the rest to be drizzles on the final dish)
 Honey1 Tablespoon
 Gochugaru2 Tablespoon (Korean red pepper flakes)
 Black pepper1 Teaspoon
 Mirin1 Tablespoon
 Soy sauce1 Tablespoon
 Chicken2 Pound, cut into small pieces (1/2 chicken breast + 1/2 chicken thighs)
 Cabbage1 1⁄2 Cup (24 tbs), roughly chopped (almost the same size as that of the chicken)
 Onion1⁄2 Large, roughly chopped
 Sweet potato1 Medium, peeled and cut into 2 inch long and 1/2 inch thick long strips
 Carrot1 Medium, cut into sticks
 Green onions3 , cut into big bite sized pieces
 Sesame leaves4 , rolled and cut into strips (kaenip)
 Jalapeno1 Medium, finely sliced
 Sesame seeds2 Teaspoon
 Cooking oil2 Teaspoon
 Rice cake1 Cup (16 tbs)
For the fried rice
 Rice2 Cup (32 tbs), cooked
 Green onion1 , chopped finely
 Sesame oil1 Teaspoon
 Seasoned seaweed2 Tablespoon
 Left over korean spicy chicken1 Cup (16 tbs)


1. In a bowl, add the gochujang paste, garlic, ginger, sesame oil, honey, gochugaru, black pepper, mirin and soy sauce. Stir to mix.
2. Add ΒΌ of this sauce to the chicken pieces, mix and let it marinate. The longer you marinate the better are the results.
3. Chop the vegetables as instructed.

4. For the Korean spicy chicken: On a plate place the vegetables.
5. Empty the marinated chicken pieces and rice cakes into the plate.
6. Pour the remaining marinade or the sauce made earlier and drizzle the remaining sesame oil.
7. Top with sesame seeds. The dish is ready to be cooked at the table side.
8. In a large flat bottomed frying pan, pour the cooking oil.
9. Add in the vegetables and rice cakes followed by the chicken.
10. Stir to fry until everything looks cooked.
11. The vegetables cook faster and could be eaten right off the pan. The chicken takes a little longer.
12. Once done set aside.
13. For the Fried Rice: On a plate take the cooked rice.
14. Top with chopped green onions and sesame seeds.
15. Add the seasoned sea weed on top.
16. In the same pan in which the spicy chicken was cooked, add the rice and mix it with the left over spiced chicken. Stir to mix.

17. Serve the Korean spicy chicken with some lettuce, ssamjang sauce, red chili pepper etc. Serve the fried rice alongside any other side dish.