09/18/2026
Why Koreans bring raw chicken to your table
Dakgalbi (Korean Spicy Stir-Fried Chicken)
🧡 Ingredients (4 servings)
1 kg boneless chicken thigh meat
300 g cabbage
1 onion
2 green onions
10 perilla leaves
1 sweet potato
1 serving udon noodles
1 bowl cooked rice
Rice cakes, optional
Mozzarella cheese, to taste
A little cooking oil
-For the sauce
3 spoons sugar
5 spoons gochugaru
4 spoons mirin
4 spoons soy sauce
2 spoons minced garlic
5 spoons gochujang
1 spoon curry powder
Black pepper, to taste
-For the fried rice at the end
Leftover sauce from the pan
1 bowl cooked rice
Crushed seaweed
Sesame oil
Toasted sesame seeds
Finely chopped kimchi
💙 Directions
1. Mix all the sauce ingredients together in a bowl.
2. Cut the chicken thigh meat into bite-sized pieces.
3. Pour the sauce over the chicken and mix until well coated. Let it marinate in the fridge for at least 1 hour.
4. Cut the cabbage, onion, green onions, sweet potato, and perilla leaves into bite-sized pieces.
5. Add a little oil to a pan. Add the vegetables, except the perilla leaves, and the marinated chicken. Stir-fry over medium-high heat.
6. Once the sweet potato and chicken are cooked through, add the perilla leaves and stir-fry briefly.
7. Make some space in the center, sprinkle mozzarella cheese, cover with a lid, and melt the cheese over low heat.
8. While eating, add boiled udon noodles or any toppings you like.
9. When you’re almost done, add cooked rice, crushed seaweed, sesame oil, toasted sesame seeds, and finely chopped kimchi to the remaining sauce and stir-fry everything together.
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