Steaming spicy Korean chicken stir-fry with cabbage, sliced vegetables and green leaves coated in red chilli sauce in a black pan — Photo: by shizu k (shezzz) at Flickr · CC BY-SA 2.0 · Wikimedia Commons

Korean · Lunch · Dinner

Dakgalbi (Spicy Korean Stir-Fried Chicken)

Name: Dakgalbi (Spicy Korean Stir-Fried Chicken)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Cuisine: Korean
Ingredients: 600 g (about 6 thighs) Boneless skinless chicken thighs, trimmed of visible fat; 3 tbsp Gochujang (Korean chilli paste); 1 tbsp Gochugaru (Korean chilli flakes); 1 tbsp Reduced-sodium soy sauce; 1 tbsp Honey; 4 cloves Garlic, minced; 1 tsp Fresh ginger, grated; 1 tsp Toasted sesame oil; 1/4 tsp Ground black pepper; 1/2 small head Green cabbage, cut into bite-size pieces; 1 medium Sweet potato, peeled and cut into thin half-moons; 1 medium Onion, thickly sliced; 4 stalks Spring onions, cut into 4 cm lengths; 10 leaves Perilla leaves, sliced; 1 tbsp Canola oil; 1/4 cup Water for the stir-fry; 1 cup Brown rice, dry; 2 cups Water for the rice; 1 tsp Toasted sesame seeds

닭갈비

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Tender chicken thigh tossed in a sticky, fiery gochujang sauce and stir-fried with sweet cabbage, sweet potato and onion. This lighter version uses trimmed skinless chicken and a little oil, and is served over nutty brown rice.

Prep: 30 min
Cook: 45 min
Total: 75 min
Serves: 4

Easy
Dairy Free
High protein

27%

Per serving544kcal27% of a 2,000 kcal day

38gProtein

70gCarbs

13gFat

8gFiber

Calories come from: Carbs 51% · Fat 22% · Protein 27%

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Ingredients

For 4 servings

600 g (about 6 thighs)Boneless skinless chicken thighs, trimmed of visible fat
3 tbsp60 gGochujang (Korean chilli paste)
1 tbsp7 gGochugaru (Korean chilli flakes)
1 tbsp16 gReduced-sodium soy sauce
1 tbsp21 gHoney
4 cloves12 gGarlic, minced
1 tsp5 gFresh ginger, grated
1 tsp5 gToasted sesame oil
1/4 tspGround black pepper
1/2 small head400 gGreen cabbage, cut into bite-size pieces
1 medium200 gSweet potato, peeled and cut into thin half-moons
1 medium110 gOnion, thickly sliced
4 stalks60 gSpring onions, cut into 4 cm lengths
10 leaves20 gPerilla leaves, sliced (optional)
1 tbsp14 gCanola oil
1/4 cup60 gWater for the stir-fry
1 cup190 gBrown rice, dry
2 cups475 gWater for the rice
1 tspToasted sesame seeds

Steps

1
Rinse the brown rice, then put it in a pot with 2 cups of water and bring to the boil.
2
Cover, lower the heat and simmer for about 40 minutes until the water is absorbed, then rest it covered off the heat.
3
While the rice cooks, cut the chicken thighs into 3–4 cm pieces.
4
In a large bowl, mix the gochujang, gochugaru, soy sauce, honey, garlic, ginger, sesame oil and black pepper.
5
Add the chicken to the sauce, toss to coat and leave to marinate for 15 minutes.
6
Heat the canola oil in a large non-stick pan or wok over medium-high heat.
7
Add the sweet potato and onion and stir-fry for 3 minutes.
8
Add the marinated chicken with all its sauce and spread it out in the pan.
9
Cook for 5 minutes, stirring often so the sauce does not scorch.
10
Add the cabbage and the 1/4 cup of water, then stir-fry for 8–10 minutes until the cabbage is soft and the sweet potato is tender.
11
Check the chicken is cooked through, with no pink inside and an internal temperature of 74 °C / 165 °F.
12
Stir in the spring onions and perilla leaves, if using, and cook 1 minute more.
13
Sprinkle with sesame seeds and serve over the brown rice.

Swaps, storage and make-ahead

Swaps

For a vegan version, use extra-firm tofu instead of chicken and maple syrup instead of honey, and choose a gochujang labelled vegan.
For a gluten-free version, use a gochujang labelled gluten-free and tamari labelled gluten-free in place of the soy sauce.
If you can't find perilla leaves, use a handful of fresh shiso leaves or Thai basil instead.
For a lighter bowl, serve the stir-fry over cauliflower rice instead of brown rice.

Storage

Refrigerate leftovers in an airtight container within 2 hours and eat the stir-fry within 3 to 4 days, reheating in a pan or microwave until steaming hot. Store leftover rice separately: cool it quickly, refrigerate within 1 hour, eat within 1 day and reheat it only once until steaming hot. Freezing the stir-fry isn't recommended because the cabbage and sweet potato turn soft and watery.

Make ahead

Mix the sauce and chop the vegetables up to a day ahead and keep them covered in the fridge. You can also cook the rice up to a day in advance: cool it quickly, refrigerate it within 1 hour and reheat it once until steaming hot.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenSoySesame

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (560 g)	Per 100 g
Calories	544 kcal	97 kcal
Protein	37.5 g	6.7 g
Carbohydrates	69.5 g	12.4 g
of which sugars	13.9 g	2.5 g
Fiber	8.1 g	1.4 g
Fat	13.2 g	2.4 g
of which saturated	2.5 g	0.4 g
Sodium	705 mg	126 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.