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Korean

Dakgalbi

Non-vegetarian

닭갈비 · dakgalbi

Chicken thigh, cabbage, sweet potato and rice cakes stir-fried in a red chilli sauce on a big pan — fiery, sweet and shared at the table.

Dakgalbi is a Korean main course from South Korea, ready in about 1 hour 10 minutes and made with chicken thigh and red chilli flakes. It serves 4 and is rated easy to cook.

Start cooking
A serving of Dak-galbi
Representative photo. by shizu k (shezzz) at Flickr / Wikimedia Commons · CC-BY-SA-2.0
Prep
20 min
Cook
20 min
Rest
30 min
Total
1 h 10 min
Serves
4
Level
Easy
Calories
349

Ingredients

4 servings

For the sauce

Equipment

Method

  1. Step 1

    Mix all the sauce ingredients, toss with the chicken and marinate in the fridge for 30 minutes.

    • 5 min

    Food safety: Wash hands and boards after handling raw chicken.

    Meat coated in a spiced marinade in a bowl
    How it looks · Photo: Ip Photographer on Pexels

  2. Step 2

    Heat the oil in a large pan or wok (opens in a new tab). Spread the cabbage (opens in a new tab), sweet potato (opens in a new tab) and onion (opens in a new tab) over the base and lay the chicken and its marinade on top.

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  3. Step 3

    Cook, turning everything regularly, until the chicken is cooked through and the sweet potato (opens in a new tab) is tender. Add the rice cakes and spring onion (opens in a new tab) for the last 5 minutes and a splash of water if it catches.

    • 15 min
    • medium heat

    Food safety: Chicken should reach 74 °C.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  4. Step 4

    Serve from the pan at the table.

    • 1 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Chuncheon, Gangwon, South Korea · Well documentedMore food from South Korea
Dish
Dinner · Main courses
Cooking method
Stir-fried, Marinated / cured
Taste
spicy (chilli heat), sweet & spicy, garlicky, savoury
Diet
Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · Dairy-free · Egg-free · No nut ingredients · Pork-free · Beef-free · Low-carb · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
One-pan
Cook more with
Chicken thigh · Red chilli flakes · Soy sauce · Sugar · Garlic · Fresh ginger
Techniques
Stir-frying · Marinating · Curing

Allergens

  • Contains, can be adapted: Wheatfrom soy sauce, gochujang
  • Contains, can be adapted: Glutenfrom soy sauce, gochujang
  • Contains: Soyfrom soy sauce, gochujang
  • Contains: Sesamefrom toasted sesame oil

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

349 kcal per serving

Estimated

1 serving ≈ 332 g · recipe makes 4

Where the energy comes from

  • Protein 38%
  • Carbohydrate 26%
  • Fat 36%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy349 kcal105 kcal
Protein33.1 g10 g
Carbohydrate22.9 g6.9 g
Net carbohydrate18.3 g5.5 g
Sugars10.3 g3.1 g
Added sugars4.7 g1.4 g
Fibre4.6 g1.4 g
Fat13.7 g4.1 g
Saturated fat2.5 g0.8 g
Trans fat0 g0 g
Cholesterol141 mg43 mg
Sodium879 mg265 mg
Salt equivalent2.2 g0.7 g
Vitamins & minerals per serving
Potassium
804 mg
Calcium
81 mg
Iron
2.5 mg
Magnesium
72 mg
Vitamin A (RAE)
309 µg
Vitamin C
36 mg
Vitamin D
0 µg
Vitamin B12
0.9 µg
Folate (DFE)
59 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: gochujang, korean rice cakes (tteok).
  • Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Leave a little at the end, add cooked rice, kimchi and seaweed and fry it into bokkeumbap.

Common mistakes

  • Cooking over too high heat — the sugary marinade burns before the chicken and sweet potato are done.
  • Cutting the sweet potato thick so it is still hard when the chicken is cooked.

Serve with

  • Wrap in lettuce or perilla leaves; finish leftovers as fried rice.

Storage

  • Refrigerate for up to 2 days.

Reheating

  • Reheat in a pan with a splash of water.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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