QiMeal
Dak galbi
Dak galbi · ready in 43 min · 4 servings · 636 kcal per serving · medium · 14 ingredients
A Chuncheon style Korean griddle classic with spicy marinated chicken, chewy rice cakes, cabbage, sweet potato, and fragrant perilla leaves.
- Prep
- 20 min
- Cook
- 23 min
- Total
- 43 min
- Serves
- 4
- kcal
- 636
- Difficulty
- medium
Ingredients · 4 servings
- 700 gChicken, boneless skinless thigh cut into bite size pieces
- 180 gGochujang marinade
- 300 gRice cake, soaked if firm
- 350 gCabbage, cut into wide pieces
- 300 gSweet potato, peeled and sliced thin
- 30 gPerilla leaf, torn
- 4 cloveGarlic, minced
- 2 tbspSoy sauce
- 1 tbspSugar
- 1 tbspSesame oil
- 1 tbspVegetable oil
- 120 mlWater
- ⅓ tspSalt
- ½ tspBlack pepper, ground
Equipment
stovetop, knife, cutting board, mixing bowl, measuring spoon, wide griddle pan, spatula, lid, instant read thermometer, serving bowls
Instructions
- Prepare station
Gather all ingredients, measure the sauces, soak firm rice cakes, and set out a knife, board, bowl, spatula, and wide griddle pan. · 5 min
What to look for: Ingredients are measured and tools are within reach
- Marinate chicken
Coat chicken with gochujang marinade, garlic, soy sauce, sugar, sesame oil, salt, and black pepper until every piece is glossy. · 10 min
What to look for: Chicken is evenly red and glossy
- Heat griddle
Heat the wide griddle pan with vegetable oil over medium high heat until the oil shimmers and moves easily across the surface. · 3 min
What to look for: Oil looks shiny and loose
- Sear chicken
Add the marinated chicken in one layer and stir fry until the outside loses its raw color and the sauce begins to cling. · 7 min
When it is done: Chicken will finish later and must reach 74°C / 165°F before serving.
- Cook vegetables
Add cabbage, sweet potato, and water, then toss and cover briefly until the cabbage wilts and the sweet potato begins to soften. · 8 min
What to look for: Cabbage is wilted and sweet potato edges look tender
- Add rice cake
Stir in the rice cakes and keep tossing until they turn soft and chewy and the chicken reaches 74°C / 165°F in the thickest piece. · 7 min
When it is done: Chicken reaches 74°C / 165°F and juices run clear.
- Serve hot
Fold in torn perilla leaves, turn off the heat, and serve the Dak galbi hot from the pan while the rice cakes are still chewy. · 3 min
What to look for: Perilla leaves are just wilted and fragrant
Nutrition (per serving)
| kcal | 636 |
|---|---|
| Protein | 42 g |
| Carbohydrates | 80 g |
| of which sugars | 19 g |
| Fat | 17 g |
| of which saturated | 4 g |
| Fibre | 6 g |
| Sodium | 1735 mg |
Nutri-ScoreB
Allergens
Contains: gluten, soybeans, sesame, soy
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 1 months
- Reheat gently in a covered pan with a splash of water until steaming hot and the rice cakes soften again.
Ingredient substitutions
Chicken
- Chicken breast: Use the same weight and cook gently because breast meat dries faster.
Gochujang marinade
- Soy sauce: Use only when gochujang marinade is unavailable, with a much saltier and less spicy result.
Rice cake
- Sweet potato: This keeps the pan hearty but removes the signature chewy texture.
Cabbage
- Sweet potato: Use extra sweet potato only if cabbage is unavailable, with a sweeter and denser pan.
Sweet potato
- Rice cake: Use extra rice cake for a chewier, less sweet version.
Perilla leaf
- Cabbage: Use only if perilla is unavailable, as the herbal aroma will be reduced.
