About this recipe

Dakgalbi is a beloved Korean street food and restaurant staple from Chuncheon — a sizzling, saucy stir-fry of tender chicken, chewy rice cakes, sweet potato, and cabbage all coated in a bold, gochujang-based sauce. This home version is approachable, deeply flavorful, and comes together in one pan. The sauce is the heart of the dish: savory, spicy, subtly sweet, and fragrant with sesame and garlic. A crowd-pleaser that's perfect for weeknight dinners or a fun, casual gathering.

Instructions

1. 1

   In a mixing bowl, combine the gochujang, gochugaru Korean red pepper flakes, soy sauce, rice wine, sesame oil, sugar, minced garlic, and grated ginger. Stir well until the sauce is smooth and uniform. Taste it — it should be bold, spicy, and slightly sweet. Set aside.

2. 2

   If your tteok (rice cakes) are refrigerated or frozen, soak them in ^[cold water] for at least 20 minutes to soften them. Drain well before using. This prevents them from being too hard or sticking together in the pan.

3. 3

   Add the chicken thighs to the bowl with the sauce and toss to coat thoroughly. Let the chicken marinate for at least 10 minutes at room temperature while you prep your vegetables. For deeper flavor, marinate in the fridge for up to 2 hours.

4. 4

   Heat a large, wide skillet or pot over ^[medium-high heat]. Add the neutral oil and swirl to coat. When the oil is shimmering, add the sweet potato slices in a single layer. Cook for 3–4 minutes, turning once, until they begin to soften and get a little color on the edges.

5. 5

   Add the marinated chicken thighs along with all the sauce from the bowl. Spread it out in the pan and cook for 3–4 minutes without stirring too much, letting the chicken begin to caramelize on one side.

6. 6

   Add the drained tteok and the green cabbage to the pan. Pour in the water to help steam the rice cakes and loosen the sauce. Stir everything together, making sure all the ingredients are coated in the sauce.

7. 7

   Continue to stir-fry over ^[medium-high heat] for 6–8 minutes, stirring frequently, until the chicken thighs is fully cooked through, the rice cakes are soft and chewy, the green cabbage is wilted but still has a little bite, and the sauce has thickened and clings to everything. If the pan looks dry, add a splash more water, 1 tablespoon at a time.

8. 8

   Add the green onions pieces and toss for the final 1 minute of cooking. The green onions should be just wilted but still bright.

9. 9

   Transfer the dakgalbi to a serving platter or serve directly from the pan. Garnish with toasted sesame seeds and sliced green onions. Serve immediately with steamed white rice.