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

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A quick and flavorful Korean spicy stir-fried chicken with chewy rice cakes, perfect for a comforting and easy weeknight meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup Korean cylindrical rice cakes (tteok), soaked in warm water for 10 minutes if frozen
  • 1 medium onion, thinly sliced
  • 1 cup cabbage, chopped
  • 2 green onions, chopped
  • 1 carrot, julienned (optional)
  • 3 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon gochugaru (Korean chili flakes)
  • 2 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon rice syrup or honey
  • 1 tablespoon sesame oil
  • 3 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 1/2 teaspoon black pepper
  • 1 tablespoon toasted sesame seeds (optional garnish)
  • Handful of shredded mozzarella cheese (optional cheesy twist)

Instructions

  1. In a bowl, combine gochujang, gochugaru, soy sauce, rice syrup, sesame oil, minced garlic, grated ginger, and black pepper. Add the chicken pieces and toss to coat evenly. Marinate for at least 15 minutes, or up to 1 hour in the fridge for deeper flavor.
  2. If using frozen rice cakes, soak them in warm water for about 10 minutes to soften. Drain before cooking. Fresh rice cakes can be used directly.
  3. Heat a large non-stick skillet or cast-iron pan over medium-high heat and add 1 tablespoon of neutral oil.
  4. Add the marinated chicken pieces in a single layer and sear undisturbed for about 3 minutes to develop color.
  5. Add sliced onion, chopped cabbage, and julienned carrot. Stir-fry with the chicken for 4-5 minutes until veggies soften but remain slightly crunchy.
  6. Add the soaked rice cakes to the skillet and stir-fry everything together for another 5 minutes, stirring frequently to avoid burning and to allow rice cakes to absorb the sauce and get slightly golden.
  7. Sprinkle chopped green onions and toasted sesame seeds on top. If using cheese, sprinkle shredded mozzarella evenly and cover the pan for about 1 minute until melted.
  8. Serve hot, ideally with steamed white rice or kimchi on the side.

Notes

If the sauce thickens too much or starts sticking, add a tablespoon of water or chicken broth to loosen it. Avoid overcooking rice cakes to keep them chewy. Marinate chicken for at least 15 minutes for best flavor. Use chicken thighs for juiciness. For gluten-free, use tamari and check gochujang brand. Cheese is optional and adds a kid-friendly twist.

Nutrition

Keywords: dakgalbi, spicy chicken, Korean recipe, stir-fry, rice cakes, gochujang, easy dinner, Korean street food

Find it online: https://twinkletaste.com/dakgalbi-spicy-stir-fried-chicken-recipe-easy-flavorful-korean-meal-with-rice-cakes/