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If you’re a spicy food lover, dakgalbi is one of the best dishes in the world! It combines chicken marinated in a to-die-for spicy sauce with Korean sweet potatoes, green cabbage, rice cakes, and kkaennip leaves. Top it with cheesy mozzarella, and stir-fry the leftovers to make the best spicy chicken fried rice ever!

If you asked me what my absolute favorite dish is across all cuisines in the world, well, I couldn’t choose just one – there are two: dakgalbi and jeyuk bokkeum (Korean spicy pork). Dakgalbi perfectly combines everything I love: juicy chicken, a super flavorful spicy sauce, and vegetables that soak up all that incredible flavor.
Whenever I go back to Korea, the first restaurant I go to is almost always a dakgalbi restaurant, if not a barbecue. Since I live abroad and Korean restaurants here don’t typically offer authentic dakgalbi, I make it at home to satisfy my frequent cravings😊
And after indulging in spicy dakgalbi, I love treating myself to a refreshing bingsu for dessert, especially during the summer months.
What is dakgalbi?
Dakgalbi (닭갈비) originates from Chuncheon, a city in Korea and the capital of Gangwon Province. The name dakgalbi actually means “chicken ribs” but don’t let that confuse you, there are no ribs involved! It’s made with boneless chicken thighs cut into bite-sized pieces and marinated in this amazing spicy sauce made with gochujang (Korean red pepper paste) and gochugaru (red pepper flakes).
What really makes dakgalbi special is how everything comes together. The chicken is stir-fried with green cabbage, Korean sweet potatoes, kkaennip leaves, and chewy rice cakes. The vegetables soak up all that spicy, savory sauce, and let me tell you green cabbage is non-negotiable. If you’re in a pinch and need to skip a vegetable, don’t skip the cabbage. It’s the star veggie in this dish!
And here’s a fun twist: I like to add a big pile of mozzarella cheese in the middle of the pan. This isn’t traditional, but a lot of modern restaurants in Korea do it now, it’s called cheese dakgalbi (see the photo below of the cheese dakgalbi I had last summer at Jangin Dakgalbi in Seoul). You dip the spicy chicken in the gooey, melted cheese, and oh my gosh, it’s perfection. That said, if you’re more of a purist, you can totally skip the cheese.
The best part? It’s super easy to make. Prepping and chopping the veggies takes a bit of time, but once that’s done, it only takes about 10-15 minutes to cook.

Ingredients
- rice cakes – rice cakes are optional, but I usually like to add a few. They bring a deliciously chewy texture to the dish.
- boneless chicken thighs – always use chicken thighs (deboned ones will save you time and effort), not chicken breast. Chicken breast is too dry for dakgalbi and doesn’t work well with the dish.
- green cabbage – chop the green cabbage into 1.2 inch (3 cm) squares.
- Korean sweet potato – do not substitute Korean sweet potatoes (which are white-fleshed) with Western sweet potatoes (orange-fleshed). Their flavors are completely different, and Western sweet potatoes won’t suit this dish. If you can’t find Korean sweet potatoes, you can omit them.
- onion – thinly slice the onion.
- green onions – chop the green onions into small pieces.
- kkaennip leaves – these leaves look similar to Japanese perilla leaves but have a different flavor. They’re often confused due to their similar appearance. Depending on where you live, kkaennip leaves can be hard to find. While they add a fantastic flavor to dakgalbi, you can omit them if necessary.
- mozzarella grated cheese – adding melted mozzarella to dakgalbi is optional, but I highly recommend it! If you prefer to skip the cheese, that’s perfectly fine too.
- dried parsley – sprinkle some dried parsley on top of the melted mozzarella. This is purely for presentation, it doesn’t contribute to the taste.
Sauce:
- garlic cloves – garlic is a staple in Korean marinades. Crush the garlic rather than chopping it by hand to release the juice and enhance the flavor.
- ginger – mince or grate fresh ginger for the marinade.
- sugar – adds a subtle sweetness to balance the spicy sauce.
- gochugaru (Korean red pepper flakes) – I like to use a bit more gochugaru than gochujang in my spicy Korean sauces, it creates a beautiful heat.
- soy sauce – use Korean soy sauce for the best results. Avoid dark soy sauce, which has a much stronger flavor and may overpower the dish.
- mirin (rice wine) – mirin is a sweetened rice wine often used in Korean marinades to add depth and sweetness.
- mulyeot (Korean corn syrup) – I love adding 1 tbsp of mulyeot to the marinade. It gives the dish a shiny, glazed appearance and a touch of mild sweetness. If you don’t have mulyeot, you can skip it.
- gochujang (Korean red pepper paste) – gochujang is one of the key ingredients in this sauce, do not skip or substitute it. There’s no replacement for gochujang!
- sesame oil
- black pepper
Fried rice:
- cold rice – always use refrigerated rice for making fried rice. Freshly cooked rice will result in mushy fried rice.
- sesame oil – use sesame oil to season the rice for an extra layer of flavor.
- salted seaweed – optional, but it adds a great flavor and texture to the fried rice.
- mozzarella shredded cheese – optional, but I always like to add extra cheese, there’s no such thing as too much cheese 🙂
- green onion – optional, but chopped green onions add freshness and a bit of crunch.

Difference between dakgalbi and buldak?
You may wonder if both are similar since they’re both chicken in a spicy sauce, but they’re quite different. Dakgalbi is more versatile and vegetable-focused, with a more moderate spice level, while buldak is all about intense heat and smoky, bold flavors.
- Dakgalbi – a balanced, stir-fried dish focusing on chicken and vegetables. The spice level is adjustable, offering a milder experience, and it has a communal appeal with large portions and table-side cooking. The vegetables soak up the sauce, creating a more harmonious eating experience. Leftovers can be turned into fried rice.
- Buldak – extremely spicy, with a smoky, bold flavor that caters to those who love intense heat. It focuses on chicken and the spicy sauce, with minimal vegetables. The dish showcases the fiery spice and is typically served with rice or noodles to balance the heat. Mozzarella is optional and less central, with spiciness as the primary focus.

How to prepare dakgalbi?
- Prepare ingredients – Soak the rice cakes in water while preparing the rest.
- Make the sauce – Combine all the sauce ingredients in a bowl and mix well.
- Marinate the chicken – Chop the chicken into bite-sized pieces.
- Add the chicken to the sauce and let it marinate for at least 1 hour (less time is okay, but 1 hour is best).
- Chop vegetables – Chop the cabbage, sweet potato, onion, green onion and kkaennip leaves.
- Cook dakgalbi – Heat some cooking oil in a large pan over medium heat. Add the sweet potato, cabbage, and onion to the pan. After 2-3 minutes, add the chicken, rice cakes, and green onions. Cook for 8-10 minutes, or until the sweet potatoes, cabbage, and chicken are almost done. Add the kkaennip leaves and cook for another 1-2 minutes.
- Create space in the center of the pan and add the mozzarella. Lower the heat to medium, cover the pan with a lid, and let the cheese melt.
- Sprinkle with dried parsley.
- Serve – Serve hot, but save some leftovers to make fried rice (a common practice in Korean restaurants).
- Make fried rice (optional) – In a bowl, combine cold rice, sesame oil, salted seaweed, and green onion. Heat the pan on high, add the mixture to the leftover chicken, and sauté for about 3 minutes. Add mozzarella on top or mix it in.
How to serve dakgalbi?
In Korea, you’ll find restaurants that specialize in dakgalbi. Each table is equipped with a large round pan or grill in the middle. The waiter brings you a plate of marinated chicken and vegetables and throws everything into the pan, stir-frying it until it’s ready to eat. However, lately, it’s becoming more common to have the dakgalbi almost ready when it arrives at your table.
Dakgalbi is often enjoyed as ssam (쌈), which means wrapping the food in a leafy vegetable, typically lettuce or kkaennip leaves (Korean perilla leaves).
When you have dakgalbi, it’s customary to leave some leftovers of meat and vegetables when you’re almost done. You can then order a portion of rice and ask for extra seaweed, cheese, or other toppings.
The waiter will mix the rice with your leftovers to create incredibly tasty fried rice. See photo below of the fried rice made with the cheese dakgalbi I had last time in Seoul, I love how they made it in a💟 shape, isn’t it cute? As a fried rice lover, I honestly can’t resist this fried rice, it’s a bomb!

To make dakgalbi at home, you can use a large cast iron pan that can fit all the meat and vegetables for a result similar to the restaurant experience. If you don’t own a cast iron pan, you can use a regular large pan, it will still taste great, but note that a cast iron pan gives the best result for stir-frying the meat and vegetables.
Refrigerate, freeze and reheat
To refrigerate dakgalbi, allow it to cool to room temperature before placing it in an airtight container. Store it in the fridge for up to 3-4 days to maintain its freshness and flavor.
For freezing dakgalbi, make sure it’s completely cooled before transferring it to a freezer-safe container or resealable bag. Freeze it for up to 2-3 months. Removing as much air as possible helps prevent freezer burn.
When it’s time to reheat dakgalbi, if stored in the fridge, you can warm it on the stovetop with a little water or broth, or in the microwave in 1-minute intervals. For frozen dakgalbi, it’s best to thaw it overnight in the fridge, then reheat using the same stovetop or microwave method, adding moisture as needed to keep it from drying out.
More chicken recipes?
- Lime and Hoisin Marinated Chicken
- Bite-Size Spicy Korean Fried Chicken (dakgangjeong)
- Dakdoritang – Spicy Korean Chicken Stew
- Spicy Peanut Noodles with Chicken
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Cheese Dakgalbi – Korean Spicy Chicken Stir-Fry
Ingredients
- 8 rice cakes
- 500 g boneless chicken thighs (Note 1)
- ¼ green cabbage , cut into squares
- 1 small Korean sweet potato (optional) , cut into thick sticks (do not substitute by regular sweet potato)
- 1 small onion , sliced
- 3 green onions , chopped
- 10 kkaennip leaves (optional) , thickly shredded (Note 2)
- 160 g mozzarella grated cheese
- dried parsley
- cooking oil
Sauce
Fried rice (optional)
- 1 portion cold rice
- 1.5 tbsp sesame oil
- salted seaweed , chopped
- 30 g mozzarella shredded cheese
- green onion
Instructions
- Prepare ingredients – Soak the rice cakes in water while preparing the rest.
- Make the sauce – Combine all the sauce ingredients in a bowl and mix well.
- Marinate the chicken – Chop the chicken into bite-sized pieces.
- Add the chicken to the sauce and let it marinate for at least 1 hour (less time is okay, but 1 hour is best) (Note 3).
- Chop vegetables – Chop the cabbage, sweet potato, onion, green onion and kkaennip leaves.
- Cook dakgalbi – Heat some cooking oil in a large pan over medium heat. Add the sweet potato, cabbage, and onion to the pan. After 2-3 minutes, add the chicken, rice cakes, and green onions. Cook for 8-10 minutes, or until the sweet potatoes, cabbage, and chicken are almost done. Add the kkaennip leaves and cook for another 1-2 minutes (Note 4).
- Create space in the center of the pan and add the mozzarella. Lower the heat to medium, cover the pan with a lid, and let the cheese melt.
- Sprinkle with dried parsley.
- Serve – Serve hot, but save some leftovers to make fried rice (a common practice in Korean restaurants).
- Make fried rice (optional) – In a bowl, combine cold rice, sesame oil, salted seaweed, and green onion. Heat the pan on high, add the mixture to the leftover chicken, and sauté for about 3 minutes. Add mozzarella on top or mix it in.
recipe notes
- Chicken – use boneless chicken thighs for best results. Chicken breast tends to be too dry for this dish.
- Kkaennip leaves – these can be hard to find in some regions. If unavailable, omit them, the dish will still taste great.
- Marinating time – in a rush? Shorter marinating time is fine, but the flavor is best with at least an hour.
- Cooking tip – keep the sweet potatoes and cabbage near the bottom of the pan as they take longer to cook. Fully cook the cabbage to absorb the sauce—it shouldn’t be crunchy.
Equipment
Nutrition
The nutritional details provided on That Cute Dish are for informational purposes only and are automatically calculated. Please consider them as estimates rather than precise values, as ingredients and measurements can vary.
