Photo: by shizu k (shezzz) at Flickr, CC BY-SA 2.0, Wikimedia Commons

Dak-galbi

Name: Dak-galbi
Cuisine: South Korea
Ingredients: 120 g chicken (120g); 10 g ginger juice (10g); 10 g soju (10g); 20 g onion (20g); 20 g carrot (20g); 5 g perilla leaves (5g); 30 g cabbage (30g); 20 g sweet potato (20g); 30 g Sauce: tomato (30g); 50 g tomato sauce (50g); 20 g garlic (20g); 10 g gochugaru (Korean chili flakes) (10g); 20 g gochujang (Korean chili paste) (20g); 10 g plum syrup (maesil-cheong) (10g)

닭갈비

Korean spicy stir-fried chicken dish

Side dishesCourse

339kcal · per serving

4/5Spice

🌱 Vegan

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About this dish

Dak-galbi, or spicy stir-fried chicken, is a popular South Korean dish made by stir-frying marinated diced chicken in a gochujang-based sauce with sweet potatoes, cabbage, Korean perilla, spring onion, tteok (rice cake), and other ingredients. Lettuce and perilla leaves may be served as ssam (wrap) vegetables. Many dak-galbi restaurants have round hot plates that are built into the tables. In Korean, galbi means rib and usually refers to braised or grilled short ribs. Dak-galbi is not made with chicken ribs, however, and the dish gained this nickname when chicken was used as a substitute for pork ribs.

Description: Wikipedia — Dak-galbi, CC BY-SA 4.0

Recipe

Tomato Sauce Dakgalbi (Tomato Sauce Dakgalbi)

🌶 Spicy 4/5VeganContains: gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

chicken닭(120g)
120 g
ginger juice생강즙(10g)
10 g
soju소주(10g)
10 g
onion양파(20g)
20 g
carrot당근(20g)
20 g
perilla leaves깻잎(5g)
↔ No perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
🛒 Where to buy: Korean grocery stores (fresh produce)
5 g
cabbage양배추(30g)
30 g
sweet potato고구마(20g)
20 g
Sauce: tomato소스 : 토마토(30g)
30 g
tomato sauce토마토소스(50g)
50 g
garlic마늘(20g)
20 g
gochugaru (Korean chili flakes)고춧가루(10g)
↔ No gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
10 g
gochujang (Korean chili paste)고추장(20g)
↔ No gochujang (Korean chili paste)? Sriracha or another chili paste with a little miso and honey gets close. It won’t have the same fermented depth.
🛒 Where to buy: Most large supermarkets now carry it in the Asian aisle; Korean grocery stores have more brands
20 g
plum syrup (maesil-cheong)매실청(10g)
10 g

Nutrition per serving

339kcal

18.5gCarbs

33.8gProtein

14.4gFat

356.9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the chicken into bite-sized pieces.
Rest the cut chicken with the ginger juice and soju.
Slice the onion and carrot thinly, cut the cabbage into cubes, and cut the perilla leaves into quarters.
Mix the tomato sauce, garlic, chili flakes, gochujang, and plum syrup evenly with the small-cubed tomato and sweet potato.
Stir-fry the chicken first in a pot.
Add the prepared sauce to the stir-frying chicken, stir-fry, then add the prepared vegetables and stir-fry once more to finish.

💡 TipAdding tomatoes to the dakgalbi sauce lowered the sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.