Dak Galbi

Name: Dak Galbi
Prep time: 15 min
Cook time: 15 min
Yield: 2 to 4 servings
Cuisine: Korean Menu
Ingredients: Onion — 1; Ginger — 2 cm; Garlic — 3 cloves; Red Pepper Flakes — 4 tbsp; Cooking Wine — 2 tbsp; Brown Sugar — 2 tbsp; Soy Sauce — 2 tbsp; Curry Powder — 1 tbsp; Cabbage — 100 g; Onion — 1; Sweet Potato — 1; Chicken Thigh — 450 g; Water — 60 ml

This spicy Dak Galbi is a vibrant Korean stir-fry featuring tender chicken thigh, sweet potatoes, and crisp cabbage cooked in a deeply savoury, umami-rich sauce. Infused with aromatic ginger, garlic, and bright Korean red pepper flakes, the chicken gently steams in its own juices to become exceptionally succulent and flavourful. It is the perfect shared meal, best enjoyed wrapped in fresh lettuce leaves with a touch of tangy kimchi.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 15 minutes

Servings: 2 to 4

Notes:

Korean red pepper flakes (Gochugaru) are essential for achieving the signature vibrant red colour and authentic spicy kick, though you can adjust the quantity to suit your heat preference.

The secret to the succulent chicken is cooking it directly in the pot with the vegetables and sauce; as it steams, the meat absorbs all the bold flavours, resulting in an incredibly juicy finish.

Sweet potato is a traditional addition that adds a wonderful bulk and natural sweetness, perfectly balancing the heat of the chilli sauce.

This dish is designed for sharing; serve it directly from the pan to the table alongside fresh lettuce leaves, kimchi, and warm rice for the complete traditional experience.

Once the chicken and sweet potatoes are cooked, you can mix cooked rice directly into the remaining sauce in the pan for a final, flavour-packed treat.

Prepare Sauce
Blend the onion, ginger, garlic, red pepper flakes, cooking wine, brown sugar, soy sauce, and curry powder together in a food processor until smooth.

Assemble Pot
Arrange wedges of cabbage, onion, and sweet potato in a serving pot, then place the thinly sliced chicken thigh on top.

Season and Steam
Pour the blended sauce over the chicken, add a splash of water, cover with a lid, and cook over medium heat for 4 to 5 minutes until bubbling.

Stir and Cook Through
Mix the contents of the pot to ensure nothing sticks, then reduce the heat to low, cover again, and cook for a further 10 minutes until the chicken and sweet potatoes are fully cooked.

Serve
Bring the steaming pot to the table, and serve alongside fresh lettuce leaves, kimchi, and rice to create individual wraps.