Print

Easy Spicy Korean Dakgalbi Stir-Fried Chicken Recipe with Rice Cakes

spicy korean dakgalbi - featured image
Print Recipe

A quick and flavorful Korean stir-fry featuring juicy chicken thighs and chewy rice cakes in a spicy-sweet gochujang sauce. Perfect for busy weeknights and packed with bold flavors and satisfying textures.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 8 ounces cylindrical Korean rice cakes (tteokbokki), soaked in warm water if frozen
  • 3 tablespoons gochujang (Korean chili paste)
  • 1 teaspoon gochugaru (Korean chili flakes), optional
  • 2 tablespoons soy sauce (preferably low-sodium)
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon brown sugar or honey
  • 1 tablespoon sesame oil
  • 1 small onion, sliced
  • 1 cup chopped cabbage
  • 2 green onions, chopped
  • 1 small carrot, julienned (optional)
  • Sesame seeds, toasted, for garnish

Instructions

  1. Marinate the chicken: In a bowl, combine chicken pieces with 2 tablespoons gochujang, 1 tablespoon soy sauce, minced garlic, grated ginger, and brown sugar. Mix well to coat and let sit for 10 minutes.
  2. Soak rice cakes in warm water for 5 minutes if frozen; fresh rice cakes can be used directly.
  3. Prepare vegetables: slice onion, chop cabbage, julienne carrot, and slice green onions.
  4. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until hot but not smoking.
  5. Add marinated chicken in a single layer. Let sear without moving for 2 minutes, then stir-fry for 5-7 minutes until cooked through and slightly caramelized.
  6. Add onion, cabbage, carrot, and rice cakes to the pan. Stir-fry for another 5 minutes until vegetables are tender-crisp and rice cakes are heated through. Add a splash of water or chicken broth if mixture looks dry.
  7. In a small bowl, mix remaining gochujang, soy sauce, sesame oil, and gochugaru (if using). Pour over the stir-fry and toss until evenly coated and glossy. Cook for 2 more minutes to meld flavors.
  8. Sprinkle chopped green onions and toasted sesame seeds on top. Stir gently and remove from heat.
  9. Serve hot with steamed rice or a simple green salad.

Notes

Marinate chicken for 10-20 minutes for best flavor without mushiness. Use chicken thighs for juiciness. Soak frozen rice cakes to soften. Control heat carefully to avoid burning sauce. Add water or broth if stir-fry looks dry. Adjust spice level by adding gochugaru gradually. Serve with steamed rice or salad to balance spice. Leftovers keep well refrigerated for 3 days; reheat gently with splash of water. Freeze marinated chicken separately if needed.

Nutrition

Keywords: Dakgalbi, Korean chicken stir-fry, spicy chicken, rice cakes, gochujang, Korean recipe, quick dinner, weeknight meal

Find it online: https://elaraeats.com/easy-spicy-korean-dakgalbi-stir-fried-chicken-recipe-with-rice-cakes-to-try-today/