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Spicy Stir-fried Chicken

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dak-galbi

Chuncheon-style spicy chicken with cabbage, rice cakes and sweet potato.

Medium35 min3 servings🌶️🌶️🌶️★ 84Contains soyContains gluten
🍲

History & culture

Chuncheon dak-galbi is stir-fried chicken with gochujang, cabbage, rice cakes, and cheese optional, cooked on a wide pan for sharing. Most regional histories place its modern form in the 1960s–70s around Chuncheon's chicken alley and markets in Gangwon Province. It later spread nationwide as a casual group meal and tourist food, though earlier Joseon-era chicken dishes are sometimes mentioned without clear continuity.

Servings
3

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Ingredients & steps

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Ingredients

  • Boneless chicken thigh
    600 g, boneless, bite-size
  • Potato
    1 medium, sliced
  • Green cabbage
    2 cups, shredded
  • Lettuce leaves (for wraps)Optional
    6 leaves
  • Cylinder rice cakes (tteok)

    Substitutefresh tteok from Korean market

    150 g
  • Neutral cooking oil
    1 tbsp
  • Water
    4 cups, for soaking rice cakes
  • Green onion

    Substitutescallion or spring onion

    2 stalks

Seasonings

  • Gochujang (Korean chili paste)

    Substitutemiso + chili paste (approximate)

    3 tbsp
  • Korean chili flakes (gochugaru)

    Substitutecoarse red pepper flakes (adjust heat)

    2 tbsp
  • Soy sauce

    SubstituteTsuyu (diluted) 4 tsp (2 tsp per 1 tbsp) or Tamari 2 tbsp

    2 tbsp
  • Sugar
    1 tbsp
  • Rice wine (mirim / cooking wine)

    Substitutedry sherry or water + pinch of sugar

    1 tbsp

Steps

  1. 110 min

    Rinse chicken and pat dry. Soak rice cakes in warm water 10 minutes if firm; drain.

    • Boneless chicken thigh
    • Cylinder rice cakes (tteok)
    • Water
  2. 220 min

    Mix gochujang, gochugaru, soy sauce, sugar and rice wine into a spicy marinade. Coat chicken and rest 20 minutes.

    • Gochujang (Korean chili paste)
    • Korean chili flakes (gochugaru)
    • Soy sauce
    • Sugar
    • Rice wine (mirim / cooking wine)
    • Boneless chicken thigh
  3. 3High heat15 min

    Heat oil in a wide pan on medium-high. Stir-fry chicken 5 minutes, then add cabbage, potato and rice cakes. Cook 10 minutes, stirring.

    • Neutral cooking oil
    • Boneless chicken thigh
    • Green cabbage
    • Potato
    • Cylinder rice cakes (tteok)
  4. 4

    Top with green onion. Serve with rice or wrap in lettuce.

    • Green onion
    • Lettuce leaves (for wraps)

Storage & reheating

Refrigerate 2 days. Reheat in a hot pan with a splash of water.

Troubleshooting

  • ⚠️ Chicken burns before vegetables cook

    → Cook chicken halfway first, then add vegetables.

  • ⚠️ Too dry

    → Add 2 tbsp water and cover 2 minutes to steam.