Everyday Kitchen

Korean · Dinner

Dakgalbi

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Dakgalbi is a Korean dish. Thin sweet potato slices cook alongside the chicken.

Prep
20 min
Cook
25 min
Rest, soak, marinate or chill
30 min
Total
75 min
Servings
4
Difficulty
Easy
Cuisine
Korean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Dakgalbi.
Representative photograph of Dakgalbi. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
0 of 3 steps complete

Screen wake-lock status will appear when cooking view starts.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Marinade

Pan

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Marinate · About 30 min

  1. Mix 600 g chicken thighs, diced, 40 g gochujang, 25 ml soy sauce, 15 g sugar, 15 g garlic, grated, 10 g ginger, grated and refrigerate 30 minutes.

Cook · About 10 min

  1. Heat oil from 25 ml neutral oil, 300 g cabbage, chopped, 200 g sweet potato, sliced 5 mm, 100 ml water; stir-fry chicken 5 minutes. Add vegetables and water, cover and cook 10 minutes.

Finish · About 10 min

  1. Add 150 g Korean rice cakes, 30 g spring onions, stir and cook covered 8–10 minutes until rice cakes soften and chicken reaches 74°C / 165°F.

    Check: Look for this result: rice cakes soften and chicken reaches 74°C / 165°F.

Tips

  • Thin sweet potato slices cook alongside the chicken.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use potato instead of sweet potato; check tenderness before serving.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Dakgalbi one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Dakgalbi?

Thin sweet potato slices cook alongside the chicken.

What can I substitute in Dakgalbi?

Use potato instead of sweet potato; check tenderness before serving.

Can I prepare Dakgalbi ahead?

Prepare the measured ingredients for Dakgalbi one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes