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Dak Galbi (Korean Spicy Chicken Stir Fry)

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How to make delicious and authentic ‘Chuncheon style Dak Galbi’ in your home.

Dak Galbi or dakgalbi (닭갈비, Korean spicy chicken stir fry) is by far my all time favorite Korean dish. That’s probably because growing up I had this meal a couple of times a week because my parents had owned a Dak Galbi restaurant for 10+ years.

You might be thinking that I should be sick of having it for that often but on the contrary, I absolutely loved it! I considered it as my privilege. 🙂

Yes, I love Dak Galbi that much! It’s so delicious. It has meat, lots of my favorite vegetables and rice cakes and oh, the spicy sauce. The whole combination spells out ADDICTIVE to me!

Dak Galbi recipe - How to make delicious and authentic 'Chuncheon style Dak Galbi' (Korean Spicy Chicken Stir Fry) from your home.| MyKoreanKitchen.com

I especially love the sweet flavor the sweet potato gives, I also love the crunch juicy spicy flavor the cabbage gives and lastly the aroma from the perilla leaves is seriously heavenly to me.

Dak Galbi is also special to me personally because we both originated from the city of Chuncheon (춘천). I spent my early childhood there and many of my fond adventurous memories are from there.

It also makes me think about my late dad a lot because he worked so hard at our Dak Galbi restaurant. So as you can image, it means a lot to me. It’s my soul food.

Now let’s talk about Dak Galbi more!

Dak Galbi (Korean spicy chicken stir fry) | MyKoreanKitchen.com

How to Make Dak Galbi, the restaurant way, at home

  • Typically, Dak Galbi is cooked and served in a large round cast iron pan at a restaurant. And I personally think it is essential that you eat it this way because it tastes so much better! Trust me! I use this cast iron skillet (12 inch) for my cooking and it’s just perfect. But you could also use a cast iron wok instead.
  • I love cooking Dak Galbi at the table (over the portable gas burner) so that we can eat it as things get ready. Typically, the cabbage and rice cakes cook the fastest and the sweet potato the last. If you were to wait until everything cooks then somethings could over cook as a result.
  • Prepare some lettuce, perilla leaves, sliced garlic, ssamjang (spicy dipping sauce) to make a wrap just like you would with other Korean BBQ.
  • When you are nearly finished the meal (make sure you leave some meat, vegetables and the sauce in the skillet), you can add some (cooked) udon noodles or rice and stir fry them. I typically use 1 cup of steamed rice, some chopped Kimchi, a dash of sesame oil and some shredded seasoned seaweed. Some restaurants also crack an egg over the rice but I personally prefer without it. Also I/The restaurant don’t/doesn’t normally add additional sauce to cook the noodles or rice.

Making fried rice after having Dak Galbi (Korean spicy chicken stir fry) | MyKoreanKitchen.com

The above photo shows how you should end the Dak Galbi meal. Anyway, I hope you enjoy my recipe!

(FYI, a lot of people already commented that it’s the best Dak Galbi recipe they tried and the flavor is compatible to Chuncheon style Dak Galbi. I hope you try my recipe with some confidence. 🙂 )

Ingredients for Dak galbi, 2 to 3 servings

Dak Galbi (Korean spicy chicken stir fry) ingredients

Main

  • 500g/1.1 pounds chicken thigh fillets (you can use a whole chicken or chicken breast instead), cut into bite size pieces
  • 1/2 medium sweet potato (180g/6.3 ounces), cut into long thick sticks (like English chips)
  • 1/2 small carrot (60g/2.1 ounces), diagonally sliced
  • 1/4 small cabbage (320g/0.7 pounds), shredded
  • 10 Korean perilla leaves (35g/1.2 ounces), thinly sliced
  • 18 fresh Korean rice cakes pieces (175g/ 6.1 ounces), separated, if you use pre-packaged rice cakes, separate them first then soak in warm water for 10 minutes before you use them.
  • Some cooking oil (2 to 3 Tbsp) – I used rice bran oil

Marinade sauce (mix these well in a bowl)

  • 3 Tbsp gochujang (Korean chili paste)
  • 2 Tbsp rice wine
  • 1 Tbsp gochugaru (Korean chili flakes)
  • 1 Tbsp soy sauce
  • 1 Tbsp raw sugar
  • 1 Tbsp minced garlic
  • 1 tsp  minced ginger
  • 1 tsp Korean curry powder
  • 1/2 small onion (35g/1.2 ounces), grated or minced
  • A few sprinkles of ground black pepper

* 1 Tbsp = 15 ml

**If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!

How to Make Dakgalbi

Dak Galbi (Korean spicy chicken stir fry) tastes the best when cooked in a cast iron pan! | MyKoreanKitchen.com

  1. Marinate the chicken in the marinade for at least 30 mins. (Though I strongly recommend marinating it for at least 4 hrs and if you can afford more time for overnight for better flavored chicken. However if you are really short of time, 30 mins is OK.)
  2. Preheat a wok/skillet on medium high heat and once heated add some cooking oil.
  3. Put all the vegetables and rice cakes into the wok/skillet and add the meat on top. Cook them on medium high heat initially (until the outer layer of chicken is cooked) then reduce the heat to medium or medium low. Stir them well while it is cooking.
  4. If you’re cooking at the table start eating them as they get ready. Otherwise, serve when everything is cooked.

Dak Galbi (Korean spicy chicken stir fry) in a lettuce wrap | MyKoreanKitchen.com

Update: The original article was posted on September 27, 2006 and it’s updated with clearer instructions and new photographs.


Dak Galbi recipe - How to make delicious and authentic 'Chuncheon style Dak Galbi' (Korean Spicy Chicken Stir Fry) from your home.| MyKoreanKitchen.com

Dak Galbi (Korean Spicy Chicken Stir Fry)

Delicious and authentic Korean dak galbi recipe!
4.95 from 18 votes
Print Pin Rate
Course: Main
Cuisine: Korean
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 3
Calories: 552kcal
Author: Sue | My Korean Kitchen

Ingredients

Main

  • 500 g chicken thigh fillets (you can use a whole chicken or chicken breast instead), cut into bite size pieces
  • 1/2 sweet potato (medium) cut into long thick sticks (like English chips), 180g
  • 1/2 carrot (small) diagonally sliced, 60g
  • 1/4 cabbage (small) shredded, 320g
  • 10 leaves Korean perilla thinly sliced, 35g
  • 18 pieces Korean rice cakes (175g) separated, if you use pre-packaged rice cakes, separate them first then soak in warm water for 10 minutes before you use them
  • Some cooking oil (2 to 3 Tbsp) - I used rice bran oil

Marinade sauce (mix these well in a bowl)

Instructions

  • Marinate the chicken in the marinade for at least 30 mins. (Though I strongly recommend marinating it for at least 4 hrs and if you can afford more time for overnight for better flavored chicken. However if you are really short of time, 30 mins is OK.)
  • Preheat a wok/skillet on medium high heat and once heated add some cooking oil.
  • Put all the vegetables and rice cakes into the wok/skillet and add the meat on top. Cook them on medium high heat initially (until the outer layer of chicken is cooked) then reduce the heat to medium or medium low. Stir them well while it is cooking.
  • If you’re cooking at the table start eating them as they get ready. Otherwise, serve when everything is cooked.

Notes

* 1 Tbsp = 15 ml

Nutrition

Calories: 552kcal | Carbohydrates: 41g | Protein: 31g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 163mg | Sodium: 591mg | Potassium: 730mg | Fiber: 4g | Sugar: 11g | Vitamin A: 116% | Vitamin C: 40.9% | Calcium: 7.5% | Iron: 14.1%
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.
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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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102 thoughts on “Dak Galbi (Korean Spicy Chicken Stir Fry)”

  1. This was seriously tasty. I was always upset that I never got the chance to have Dak Galbi when I studied in Seoul (could never find enough people to eat since all the places were serving group sizes!). I forgot the flakes, but had everything else and it was pretty easy to cook. I had really missed rice cakes, everything blended beautifully taste wise. Thank you so much for this recipe! I certainly will be making this again.

  2. We had Galbi in Insadong in Seoul back in May and it was so delicious we broke our cardinal rule of not eating the same thing twice when we travel and ate it a second time. Finding your recipe has been total coincidence and sheer gold. I ordered exactly the Amazon links you posted and the flavor is perfection. I am literally over the moon! (I also added a side cast iron skillet of melted cheese as the restaurant had a pan with a ring around it full of melted cheese, not sure why or how but it puts it over the TOP!) THANK YOU THANK YOU THANK YOU!!

  3. Hi, do you know why my dakgalbi is always very watery? I cook my dakgalbi following your recipe with a pan, and I don’t add that much water…

    • Hi Ray, You shouldn’t need to add water when making dakgalbi. As the cabbage cooks, it naturally releases some water and that’s all you need.

  4. Hi Sue!

    Thank you so much for this recipe! I have a question though, is there anything else we can substitute the rice wine with?

  5. I made this delicious recipe today, using pork as the only change (mainly because I defrosted the wrong foil packet), and it combined wonderfully. Actually, there was one other change, I couldn’t find Korean curry powder, so used my hot Madras curry powder, so I think that helped it be even hotter, but not wasabi hot. The sweet potato is something I usually don’t think of in a stir fry, but I am sold on it now. First time using rice cakes, which are lovely, I like chewy things.

  6. I lived in Korea for a while in the 90’s , Chuncheon to be exact and out of all the wonderful things that I saw and experienced dakgalbi is what I miss most. I must have ate at nearly every place in ‘ dakgalbi alley ‘ (perhaps your restaurant ) and it is one of my favorite foods to this day.

    • Dakgalbi is my favourite too! Though, I don’t cook as often as I used to nowadays as my little girl won’t eat anything spicy. I hope this changes soon, so that I can make lots of spicy Korean food! (FYI, My mum’s restaurant was in Jeolla province. We moved from Chuncheon when I was young.) 🙂

  7. Hi. I just made dakgalbi with my friend. We made it without perilla leave (we can’t find it in the nearest store), substitute rice wine with grape+lemon juice, and used Indonesian curry, oh! And add mozarella too. We don’t have many cooking experience, but your recipe make it easier for us to cook. Our dakgalbi is really delicious and spicy! Thanks a lot!

    • Hi Lee, Yes, you can do grilling with this recipe. I would use chicken thigh fillets and marinate with the sauce and grill it. I wouldn’t use the vegetables as it gets messy to clean up. 🙂 Enjoy!

  8. There is a chain restaurant in Malaysia called Mr. Dakgalbi which sells a non-spicy version of this dish. Do you have any suggestiobs as to what to leave out/replace to make this non-spicy for my fussy kids? Thanks!

    • I keep the gochujang at the recipe amount, but cut back on the gochugaru to make it easier for my family. Usually I don’t cut back enough, but its easy to adjust while keeping the sauce saucy.

      -Fred

  9. does it make a big difference if i dont use curry powder and subtitute mirim with apple vinegar cause i cant find it here 🙁

    • I notice a subtle difference when I don’t use the curry powder. You can use other mild flavour curries if you can’t find Korean curry or omit.
      I don’t know about using apple vinegar in lieu of mirim as I’ve never used it as an alternative. Instead, I used white wine once and it was OK. 🙂

  10. I lived in Chunchon for a year and ate this at least once a week. Your recipe was spot on and brought back great memories, thank you for posting!

    • Hi William, You can certainly make it without the perilla leaves, but it will lack some flavour. In my opinion, dak galbi doesn’t have the authentic flavour without it. But if you’ve never had dak galbi before, you won’t notice the difference anyway. 🙂

    • It helps to realize that Perilla leaves are often sold as Sesame leaves. I found that out from searching the net, and some else left a comment here about it at about the same time.

      Both the Korean and general Asian grocers near me had them available as Sesame leaves, not as Perilla leaves.

  11. Anyong Sue,

    I just came across your site last night when wondering what to do with some turkey breast. As a massive foodie and lover of all things spicy, naturally Korean cuisine is one of my favourites.

    I’m known to be a Culinary Conjurer so I thought, why not do something with Gochujang?!

    I followed your recipe and while I didn’t have most of the main ingredients, I did have everything for the marinade apart from Korean curry powder. So I used what I had in the fridge: turkey, red peppers, red onions and romaine lettuce. In place of Korean, I used Kenyan curry powder which is also milder than garam masala.

    The dish was simply fantastic. Served with boiled basmati rice and Baechu Kimchi. Absolutely awesome dish and so simple to prepare.

    I’ve already subscribed and look forward to trying out your recipes.

    Although not spicy, my absolute favourite Korean dish is Galbi JJim. Simply heaven.

    Other cuisines I love: Punjabi, Thai, Nyonya, Indonesian, Japanese, Swahili, Greek & Szechuan.

    Have a fantastic Sunday and thanks for an awesome recipe 🙂

    Ronnie B.

  12. Finally made this recipe tonight (sorry, no picture for Facebook this time), and it turned out great! There’s enough left for lunch tomorrow, and I’ll definitely be making this again.

    Thanks for this wonderful recipe!

      • Three of us were home, so my wife at least didn’t claim it was too spicy (though I didn’t see how much she actually ate), so she handled it well. My son who was home wiggles out of trying anything new, and appears to have been successful at that last night.

        Upside is that I have at least one lunch, maybe two. 🙂

  13. First time I’ve ever head those called perilla leaves after living for nearly a decade in Korea. Ori an ssaram hangook saram-imnida. We always refer to them as sesame leaves. Learn something new everday.

    Getting ready to make some kimchi and pork mung bean pancakes this weekend!

  14. Oh no… The recipe has been changed! I had the ingredients memorized for the old one. It was a go-to for me. I guess I’ll buy some yellow curry powder and give this one a try.

    • Amazing Lori! You memorised it?! Even I don’t memorise my own recipe. lol. By the way, the sauce qty didn’t change. As for the main ingredients, I just made it clearer by providing “weight” information. Before it wasn’t there. Instructions are clearer too. It still tastes the same as before if not better! 🙂

      • I did! My kids (ages 2 and 4) run around the house shouting “dak galbi” when I tell them I’m making it, and they eat adult portions, and then they want the leftovers for breakfast the next day. It’s a definite favorite around here. 🙂

  15. Hi, I am so pleased to receive your recipes, they make my mouth water. I have made my own kimchi and would like to try more. But I wonder about perilla leaves. Not sure if I can get them fresh in Brisbane so, do you either have a substitute I could use, or do Korean markets maybe sell them in a tin or package? Well done and keep it up, Suzy JG

  16. Wow, what a great recipe! I have a slightly off-topic question, though. When my husband and I lived in South Korea, there was a dakgalbi restaurant that we frequented, and one of the banchan was a bowl of these tiny, light green peppers that had been soaked in something … maybe pickle juice? My husband became addicted, and ever since leaving Korea, we don’t know how to search for these because we don’t know what they’re called. Do you happen to have any idea? If we can find them online, we’ll probably order them in bulk, haha.

  17. Hi, and sorry to bother you. The rice cakes: Are they thrown in the pan with the meat/vegetables, are they served on the side, or is it a dealer’s choice? I’m kind of a novice when it comes to rice cakes.

    Thank you, and I’m glad I came upon your site/mailing list!

    • Hi Rob, It’s to be thrown in the pan with the vegetables. You just made me realised that it wasn’t clear in the recipe, so I updated it! Thanks! 🙂

  18. Oh my gosh I am so thankful for your recipes!! I am half Korean and aside from a few recipes like bulgogi and mandu, our mom taught us very few recipes. She loved and missed her ethnic food, but cooked mostly american food for my dad and us kids. You have brought lots of traditional meals to me and my extended family, and my own kids are learning to cook them all :). Blessings!!

    • So happy to hear Patty! One of the reasons I write this blog is to pass my knowledge/heritage to my daughter. I’m sure she will appreciate this one day! I’m also honoured to be part of your family’s dining culture as well! 🙂

  19. I lived in chuncheon for year and became addicted to this dish. Now living in Dubai and luckily was able to find all of the ingredients at a local korean market. This recipe is fantastic and as close to the dak galbi street version as i have had outside of that wonderful street. Great job Sue!

      • Hi I love your recipes!! I do not have Korean curry. Can I substitute Indian curry? If not looks like another visit to H Mart is on my to do list.

        Thanks
        Maria

        • Hi Maria, It’s best to use Korean curry for this recipe as I think Indian curry would be too strong. Or you can reduce the amount of Indian curry used by half and see what happens. 🙂

  20. It’s great I stumble upon your site, Im always vising my husband here in Seoul every Spring and Im afraid to eat korean dishes because of their spiciness… but now, Im starting to enjoy it, hot or not 🙂 This weekend, well definitely try this 🙂 Good job!! Now, I have a lot of food lined up 🙂 Thanks! Cheers!

    • Hi Irene, I hope you get to try many Korean dishes from my blog. Korean food can be quite addictive, particularly this Dakgalbi! 🙂 I hope you like it.

  21. I’m an American who spent 8 years in Seoul. I’ve had dakkalbi a million times in a million restaurants, and I have to say, after making your recipe, that it is absolutely among the best I’ve ever had. 5/5 stars!

  22. Why do you have to torture me ㅠ ㅠ I can’t find any of the essential Korean ingredients in Jordan and I am waiting for someone to maybe get them for me from the states. I hope I could get my hands on some Korean pastes soon. I have a question though what is the shelf life for mundo skins and Jjangmyeon noodles? because I want someone to buy them for me from the states when they travel. and if they got me tubs of black bean paste, Korean hot paste, and soybean paste how well do these ingredients travel?

    • I can almost feel your pain. 🙂 Shelf life for mando skins and Jjangmyeon noodles, assuming they are dried (not refrigerated) should be ok for 6 month to 1 year, depending on the manufactured date.

      Black bean paste, Korean hot paste, and soybean paste, they should all travel well. They are very well packaged. Just make sure you can bring food into your country. Some country’s custom are quite restricted what they can bring in.

  23. Made this about two weeks ago – it was absolutely delicious! I am now addicted to it! It’s so versatile too! You can use it as a topping on pizza or as a filling in wraps… Soooo good! Thank you for sharing!

  24. I’m not sure I understand the “I’ve read and re-read and nowhere do I mention Seasame oil. That would actually be quite rank.” comment. Why would that be quite rank (and I am asking only because I’m curious if there is a health concern I’m not aware of – not to be smart). My mother is Korean and we always use Sesame oil in our food when cooking. The Dakgalbi recipe my mother taught me is chicken marinated in soy sauce, sugar, sesame oil, garlic, green onion, onion, carrot, kochukaru, garlic, black pepper and gochuchang. To cook, you heat a large pan and then cook it all up as is. We never add oil to the pan (and it doesn’t stick) – but there is sesame oil in the marinade. You get a nice broth when it’s all cooked up that can be poured over your rice (like my dad prefers) or used to cook rice or noodles in as suggested above. As far as frying foods are concerned (like korean pancakes) my mom has always used Olive Oil. I’ve never heard of Evvo but I am curious about it now so I will search online to learn more about it. Thanks!

  25. Thank you for sharing your amazing recipe!!!!I’m a newbie cook and I don’t think I can ever make such great Korean food without your help!

  26. Just as a correction to Eric’s post, Korean cooks rarely use sesame oil anymore in their cooking. Evvo seems to be the prominent cooking oil for “health reasons” as Koreans are quite to adopt without thinking about the implications to Korean cooking. WTF. Whatever, but many Korean cook still put a teaspoon or so of sesame oil in at the very end or before serving, so there is that downhome Korean taste. Thank God.

    As for the chicken breast, I agree that actually you should purchase a whole chicken, hack it to pieces like a bad ex-boyfriend and marinade for an hour in the bloody mess of marinade you’ve just made.

    Also, Koreans (at least where I’m from) stir fry in batches, not altogether. (i.e. chapchae). So, if you have time, stir fry the the hard veggie bits first (sweet potatoes – purple ones needing double stir fry time), carrots, and potatoes).

    Finally, the whole concoction of veggies should cool a little b/c if you add cold chicken to a hot pan and hot veggies, your chicken will end up with a hard, dry foam-like texture rather than chewy, moist pieces.

    Yeah, that’s it.

    • Just as a correction to Jenny’s correction of Eric’s post. I’ve read and re-read and nowhere do I mention Seasame oil. That would actually be quite rank. I said Soy bean oil or Canolla oil, I’ve been in Korea for 9 years and DKB is my main meal. Now if you want to be healthier and not get that lingering olive oil taste I recommend using Grape seed oil. All the benifits of olive oil withou out the taste. Also has a higher smoking point therefore is more stable for table top cooking.
      But whatever you do don’t use seasame oil as you main oil you will ruin your dish. Seasame has much too strong a taste. I wouldn’t even put a little on in the end. It doesn’t belong in DKB….

  27. Hi, Thanks or the recipe. It is pretty close to what you’ll find in the local shops. However, as you sister pointed out, it’s not 100%. I thionk there are 2 elements that are causing the slight difference.
    1st- The use of chicken breast, Here in Korea you would not get an all white meat DakKalbi. Yes boneless, but there would be some skin and some brown meat in the mix. This would have a major impact on the flavor.
    2nd- You would not find people using olive oil in korea. Probably soybean oil or canolla. If you are worried about the saturated fats in those oils. I recommend grapeseed oil. It doesn’t have the lingering taste of olive oil.

    I did the recpie as is and am thuroughly satisfied with the results but I will be tweaking it in the ways mentioned above next time. And I am quite convnced it will be spot on!

    Let me know what you think and Thanks again for the recipe!

    Eric…

    • Hi Eric,

      You’re quite right about using the whole chicken instead of chichen breast. But I just didn’t want to deal with the bones and skins that I don’t like so much. 🙂

      Also I now use rice bran oil when stir frying. It’s been great!

      Happy cooking!

  28. Well, this is good stuff, but I think I prefer Recipe 1.

    I’m a big fan of dalkgalbi, and cook it about once a month (using your recipe 1). Interestingly, I went to the dalkgalbi street in Chuncheon about a week ago, and ate in one of the more famous places. It was good, but not the best I’ve ever had. The best I’ve had is near the small park behind Hyundai Department Store in Sinchon (the park where the lesbians meet). There’s always a guy standing outside yelling for customers, and the place is always packed.

  29. I have been craving for this dish since I came back from Seoul…..and thank GOD I found your site, this is the closest I have found so far! Now I just need to find somewhere in Singapore that sells some of the KR ingredients and I am going to COOK! THanks so much!

  30. yah its nice to prefare a lunch delicious food i love it.
    i hope that i know how to cook that will i would like to thanks the chief of that food tnx and more powers

  31. I made this as “Dubu Galbi” for my veggie pals…Just used chunks of tofu that had been “toughened up” by searing in a pan or under a broiler. Worked great! I also used Indian curry…I think it made the taste a bit more spicy and complex. Thanks for this site! I love making all this ‘restaurant food’ at home.

  32. Hi Sue! I can’t wait to try this recipe. One question, though — when I lived in Korea, my friend always kept baekhwa in the kitchen for cooking. Can I use that instead of the hankeunsul? Or are they the same thing?

  33. One last question they serve this soup that has little pieces of what looks like chopped up scallions before the meal. Do you have a name and recipe for that as well.

  34. I am so excited to make this for my boyfriend. I lived in Korea for about a year. I think I ate at this place in Chuncheon at least every weekend. I LOVED LOVED it. I have been looking online for a recipe and stumbled acrossed your site. The pictures look just like the food I ate in Korea. My question for you, is what kind of lettuce should I use? I am not a fan of Iceberg (tastes watered down) However, the lettuce they used in Korea was awesome. I couldn’t get enough of it. I just don’t know what kind it is. THANK YOU so much for posting this recipe. I can’t wait to try it. I miss the food so much. Your recipe makes it look easy and managable.

  35. Marian, Korean curry powder is called “카레”. I think using other kinds of curry powder might be OK too. However, Korean curry package contains low percentage of real curry and is added some salt as well. Just keep that in your mind.

  36. sue, question what do u call the korean curry powder in korean? i tried asking the grocery they didnt seem familiar. will using the normal curry powder turn out a different taste? i tried the on in chuncheon when i went to korea, it was really yummy unforgettable taste! one of my favorites. ill have to make this. hahaha ^^

  37. Hi Sue

    I’ve tried your “Dakgalbi” & “Dakgalbi Version 2” recipes and they were delicious. We LOVE the rice cakes, first time we’ve tasted them. Thanks for the tip on soaking them prior to cooking. We’ll have to try the “Sugar High, Stir Fried Rice Cake and Noodles (Rabokki)”, it sounds yum!

    Thanks for posting your many recipes. I’ve tried a quite a few now and they are all so tasty. Thanks to Chef Sue!

  38. I made this for my wife’s birthday dinner Saturday evening. It turned out GREAT!!! And she loved it. Thank you for this wonderful recipe. :mrgreen:

  39. Scott, UK might be a bit difficult to find these ingredients than in the US, though it really depends on which part of UK you live. Good luck!

    Mary, That is great! Tasty Dakgalbi is my favourite food in the world. By the way, didn’t you get drunk from that amount of soju? 🙂

    Kat, It is very delicious. Since lots of Japanese tourists in Korea have been to dakgalbi street, this food should be popular in Japan too.

    simcooks, Well, it isn’t as spicy as you think. 🙂

    Melting Wok, for this meal we use red chili paste (gochujang), and chili powder. I don’t use any kimchi. I’m not sure what you mean about what you saw at the market.

    pablopabla, Although I haven’t watched many episodes of Dae jang Geum, I do appreciate your compliment.

  40. yummy, spicy korean chili peppers and curry..wow ! 🙂 By the way, I was at the korean market and I looked and looked and couldn’t find the difference between the kimchi red chili peppers mix in the plastic bag and the red chili peppers for cooking this sorta dish, are they kind of the same ? Thanks for sharing, cheers 🙂

  41. Looks great. I just made a dak galbi dish (inspired by your orginal), I’m calling it Soju Dak Galbi because I marinated my chicken in half a cup of soju. I also added ramyeon to mine. I’m trying to recreate the dak galbi I had at Cock’s in Gwang-ju. Aside from your, it was the best I’ve ever tasted.

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