Dakgalbi
닭갈비
Spicy stir-fried chicken with rice cakes, cabbage and sweet potato — Chuncheon's table-grill export.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: 닭갈비.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Difficulty
- Medium
- Spice
- Hot
- Cost
- A bit special$16–28 USD · indicative, not a store price
About
Dakgalbi is a wide pan of chicken, cabbage, tteok and a gochujang sauce cooked until everything is stained red. In Chuncheon it is a table-top spectacle. At home it is one skillet and a lid. Add cheese at the end if you want the 2010s version. Either way, finish by frying leftover rice in the pan scrapings.
Ingredients
- Chicken, boneless thigh, bite-size700 g
- Gochujang44 ml
- Gochugaru15 ml
- Soy sauce15 ml
- Sugar15 ml
- Korean rice wine15 ml
- Garlic5 clove
- Toasted sesame oil15 ml
- Napa cabbage, chunked300 g
- Sweet potato, half-moons1 small
- Garaetteok, soaked (optional)200 g
- Onion, sliced1
- Spring onion3
- Melting cheese (optional)80 g
- Rice, cooked, for the leftover-pan fry200 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Mix gochujang, gochugaru, soy, sugar, rice wine, garlic and sesame oil with the chicken. Marinate 15 minutes.
15 minStep 2
In a wide pan, cook chicken and onion 5 minutes. Add cabbage, sweet potato and tteok. Cover and cook, stirring, until the potato is tender and the sauce clings, 12–15 minutes.
15 minStep 3
Add spring onion. Melt cheese on top if using. Push everything aside, add leftover rice to the red oil, and fry it as a second course.
6 minTip: The fried rice is why people fight over the pan.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Sweet potato → Ordinary potato
Less sweet, still correct enough.
Tips
- Perilla leaves under the cheese are a Chuncheon flourish if you can find them.
- If the pan dries, a splash of water — not more paste.
History & culture
Chuncheon is the pilgrimage city. Students and groups share one pan. The fried-rice encore is not optional if you did it right.
Mid-century chicken grill food that became a regional brand, then a national delivery category. Cheese is a later layer.
Regional variation — Chuncheon-style is the reference. Cheese is optional and popular.
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Fumikas Sagisavas via Wikimedia Commons (CC0). https://commons.wikimedia.org/wiki/File:Chuncheon%20sizzling%20chicken%20(Dakgalbi).jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Dakgalbi take?
50 min all in — 25 min prep, 25 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 pans. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Hot.
What allergens should I watch?
This recipe is labelled for Soy, Wheat, Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Dutch oven.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Gochujang — 3 tbsp; Soy sauce — 1 tbsp. Taste at the end rather than adding a number we did not write.
How much gochujang?
3 tbsp of Gochujang.
How much gochugaru?
1 tbsp of Gochugaru.
How much soy sauce?
1 tbsp of Soy sauce.
How much sugar?
1 tbsp of Sugar.
How much toasted sesame oil?
1 tbsp of Toasted sesame oil.
What can I use instead?
Sweet potato → Ordinary potato. Less sweet, still correct enough.
Any tips from this recipe?
Perilla leaves under the cheese are a Chuncheon flourish if you can find them. If the pan dries, a splash of water — not more paste.
Can I prepare this ahead?
The fried rice is why people fight over the pan.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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