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Korean Dakgalbi

A home-skillet dakgalbi delivers spicy-sweet chicken and vegetables with rice and quick banchan-style sides.
Glossy Korean dakgalbi with chicken, cabbage, sweet potato, rice, and simple banchan sides.

Dakgalbi is designed here for a large skillet or Dutch oven, so no tabletop grill is required. Gochujang, soy, garlic, ginger, sesame oil, and honey create heat with sweetness and deep savory flavor.

Build balanced heat

The sauce is not meant to be a test of heat. Honey, vinegar, and soy round gochujang into a glossy, savory glaze.

Use a wide pan

A wide skillet or Dutch oven provides enough surface to soften the sweet potato and reduce the sauce evenly.

Chicken, cabbage, sweet potato, and scallions cook in red sauce in a large skillet.
Chicken and vegetables cook together in a glossy red sauce.

Flexible pantry swaps

Crushed red pepper plus paprika replaces gochugaru, while honey or corn syrup replaces rice syrup. Shiso or extra scallions can stand in for perilla leaves.

Add cool sides

Cucumber salad and seasoned spinach provide clean contrast to the hot chicken. Steamed rice catches every bit of sauce.

Glossy red chicken, tender cabbage, and sweet potato show finished dakgalbi texture.
Glossy chicken, cabbage, and sweet potato show the finished texture.

Korean Dakgalbi

4 servings
50 minutes total

Ingredients

  • •  1 1/2 lb boneless skinless chicken thighs, sliced
  • •  1/2 small green cabbage
  • •  1 medium sweet potato
  • •  1 large onion
  • •  4 scallions
  • •  3 tbsp gochujang
  • •  3 tbsp soy sauce
  • •  4 garlic cloves
  • •  1 tbsp ginger
  • •  2 tsp sesame oil
  • • 
  • •  1 tbsp rice vinegar
  • • 
  • •  2 cups cooked steamed rice
  • •  1 English cucumber
  • •  2 tbsp rice vinegar
  • •  1 tsp sugar
  • •  1/2 tsp salt
  • •  10 oz spinach
  • •  1 tsp sesame oil
  • •  1 tsp soy sauce
  • •  sesame seeds
  • •  Shiso leaves or extra scallions, optional

Method

  1. Mix the sauce

    Whisk gochujang, soy sauce, garlic, ginger, sesame oil, honey, rice vinegar, and gochugaru until smooth; it should taste savory, sweet, tangy, and spicy in balance. Use honey by default; use corn syrup when unavailable. Use gochugaru by default; use crushed red pepper and paprika together when unavailable.

    Look for: The sauce is glossy and tastes rounded rather than simply hot.

  2. Season the chicken

    Toss chicken thighs with half the sauce and set aside while the vegetables are cut; reserve the remaining sauce for the skillet.

    Look for: Every chicken slice is evenly red and coated.

  3. Make cucumber salad

    Thinly slice cucumber and toss with rice vinegar, sugar, and salt; set aside to become crisp and lightly pickled.

    Look for: The cucumber is glossy but still crunchy.

  4. Season the spinach

    Wilt spinach in a covered skillet over medium heat with a splash of water, then toss with sesame oil, soy sauce, and sesame seeds.

    Look for: The spinach is just wilted and not watery.

  5. Start the vegetables

    Heat a large skillet or Dutch oven over medium-high heat, then add sweet potato and onion with a splash of water; cover and cook until the potato begins to soften.

    Look for: The sweet potato is starting to yield at its edges.

  6. Cook the dakgalbi

    Add cabbage, scallions, chicken, and reserved sauce to the skillet or Dutch oven. Cook uncovered, stirring often, until chicken is cooked through and vegetables are tender.

    Look for: Chicken reaches 165 F and the sauce clings to the vegetables.

  7. Reduce the sauce

    Continue cooking until the pan is glossy with only a small amount of thick sauce; add a splash of water only if the skillet looks dry before the potato is tender.

    Look for: The sauce coats the chicken without pooling.

  8. Serve the dinner

    Serve dakgalbi with steamed rice, cucumber salad, seasoned spinach, and shiso or extra scallions if desired.

    Look for: The hot chicken is balanced by cool, simple banchan sides.