This is the my favourite meal in the world. My mom owned a Dak galbi restaurant for about 12 years. I think she is the best cook of this particular meal in the world. (I am not a big fan of flattering 
) However I don’t really know what kind of sauce and how much of the sauce my mom uses for this meal. I am happy with my own recipe. I cooked it for last night’s dinner, and it was really good.
Ingredients for 2 people are
(Expected preparation time- 25 minutes, cooking time- 15 minutes)
-Meat and to get rid of smell
- 3 pieces chicken Breast
- Refined rice wine 30 ml
- Pepper 2 sprinkles
-Seasoning sauce (mix these well in a bowl.)
- Gochujang 2 tbsp (heaped)
- 1 squashed garlic
- Chili powder 1/4 tsp
- Soy sauce 1 tsp
- Cooking syrup (corn syrup) 2 tsp
- Sugar 1 tsp
-Side Ingredients (These are standard vegetables. However if you want, you can use other vegetables too.)
- 1/2 an onion
- 1/2 a medium size sweet potato
- 1/2 a carrot
- 1/4 a cabbage
- 5 stalks of spring onions
- 5 sesame leaves
- Some rice cake pieces (maybe 5 or 6)
-Optional vegetables
- 1/4 each of a yellow and red capsicum
Preparation for marinating chicken
- Rinse the chicken in cold water.
- Cut it into small pieces.
- Put it into a bowl, then pour in the refined rice wine and sprinkle the pepper on top.
- Soak for about 15 minutes.
- Pour the seasoning sauce into the chicken bowl. Mix it well.
Preparation for side ingredients
- Wash the vegetables, peel the skin off as needed.
- Thin slice the cabbage, onion, carrot, capsicums, and sweet potato.
- Slice the sesame leaves and spring onions.
- Cut the rice cakes in half.
-Cooking-
1. Pre-heat the wok for about 20 seconds.
2. Put some olive oil in the wok.
3. Put all the vegetables into the wok. (Except capsicums)
4. Stir fry them for about 5 minutes on medium heat. (Until the sweet potato is about 2/3 cooked.)
5. When the sweet potato is 2/3 cooked, add the capsicums, rice cake, and marinated chicken.
6. Stir it well until 90% of the meat is cooked.
7. Put the lid on the wok to steam it on low heat for about 3 minutes. (If you don’t have the right size lid, just use any lid to cover it in the wok that’s what I did.)
8. Serve it on the plate.
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Thank you so much for this recipe! Dakgalbi was one of the first Korean meals I ate when I lived in Seoul- I was living off peanut butter and apples at first because the restaurant menus were so daunting. Dakgalbi is almost impossible to find here in Canada and I find myself craving it all the time. My coworkers and I always ate at a place near Gyodae station and found that it was a perfect pre-drinking snack. Just in time for the hockey game tonight!
Hi Dan
I hope this recipe will help your cravings! Let me know how it turns out.
Happy cooking!
wow I just tried this recipe and it was sooo yummy!!
Thanks a lot! I will try more of your recipes these days
Thanks so much for this great website!
As a person that lives in Korea for more than 2 years and just about to leave in 2 weeks, I can say that I was looking for a recipe for so long and just now got to understand how to translate the hangul writing of this dish to english…
and so I have found this post along with the recipe for Daktoritang and more. Woooo…I can’t wait to try this at home. So far, I tried a few versions of Dagkalbi based on my guesses. Looks like your receipe is the real thing!
A true dagkalbi fan!
Does any one know if Korea has a version of Srirachi sauce? I have found some similar with Red/Yello pepper, but want to see if there is a “condiment” type sauce popular in Korean Cuisine.
THX
[...] I had the best of intentions, planning to take the camera and go to the nearby park that overlooks a good section of southern Seoul. But I ended up just venturing out briefly to the store and taking a few cheap shots from our window. (You can see them in my Flickr photostream, above.) I’m really not a cold weather person. It proved to be a good excuse to stay inside and try some new recipes. I managed to do a pretty decent version of dak galbi (ë‹ ê°ˆë¹„) a spicy chicken stir-fry. Thanks to this excellent recipe at My Korean Kitchen. (The food was yummy, but the picture I took turned out blurry so I’m not posting it.) My version wasn’t quite as good as the one at the restaurant in COEX that we regularly go to when we’re craving this. But, it was very good, if I do say so myself. I especially like the flavor from the sesame leaves. When I’ve had this dish before, I noticed that it has a sweeter, deeper flavor—even when it’s made with a lot of spicy gochujang—than a lot of other dishes. I think the sesame leaves are most of what I was tasting. [...]
Hi lyn,
It is good to hear that it turned out really well.
oooo..i tried this recipe today and my family is totally loving it
thanks for your great recipe!!!
That looks pretty darn tasty. Thanks for the helpful and easy to follow recipe!
[...] Marinated Chicken Stir Fry with Gochujang Sauce (Dak galbi) [...]
[...] From the new Korean Food blog My Korean Kitchen, an easy photo step by step recipe for dakgalbi, I made it last week and it was perfect. Recipes all those Korean dishes you’ve been meaning to make at home. [...]
[...] Marinated Chicken Stir Fry with Gochujang sauce (Dakgalbi in Korean) [...]
this looks so good! I can’t wait to try it.
[...] By the way, I had Dakgalbi as a main dish. It was really good, as if I had it in a restaurant. You can get the Dakgalbi recipe from my blog as well if you want. [...]
[...] Marinated Chicken Stir Fry with Gochujang sauce (Dakgalbi in Korean) Marinatied Pork Stir Fry with Gochujang sauce (Jeyuk-bokkeum) Stir Fried Calamary Rings on Rice (Ojingeo Deopbap) Seasoned sesame leaves pancakes (Kkaenip Jang Ddeok in Korean) Spicy Chicken & Vegetable Stew (Dak doritang in Korean?) Yangpun Bibimbap [...]
[...] Rice cake doesn’t really have any taste on its own. But it makes a great companion to other dishes such as dakgalbi (hot chicken stir fry), ddeokboki etc. Its Korean name is Garaeddeok. “Ddeok” means rice cake. It is made of non-glutinous rice. This is a picture of Garaeddeok. [...]
Hi amvn, I hope you can find a gochujang easily. I’ve been trying to find out online korean grocery shop in Europe, but it’s not that easy. And If you try this meal let me know how it went.(If you can eat Kimchi soup, I think it won’t be that spicy for you.)
Wow this looks truly delicious, I’ll be making this for sure (I’ll only have to track down some gochujang, which might be troublesome as we don’t have it where I live…)