Korean Stir Fried Chicken Dakgalbi 닭갈비
Prep time
Cook time
Total time
Serves: 4 Servings
  • 1½ lbs chicken
  • 4 tb Korean red pepper paste
  • 2 tb Korean red pepper flakes
  • 2 tb soy sauce
  • 1 tb sesame oil
  • ½ tb curry powder
  • 1 tb minced garlic
  • 1 ts minced ginger
  • 2 tb honey
  • Optional: 2 tb sake
  • Sesame oil
  • 2 c veggies of your choice (I used zucchini, onions, bell peppers, Korean peppers, cabbage, carrots and scallions but sweet potatoes and sesame leaves are nice too).
  • 1½ c rice cakes (or plain ramen noodles if you can't find rice cakes)
  • ½ c chicken stock or water
  • Salt and pepper
  1. In a large bowl, combine your chicken, paste, flakes, soy, sesame, curry, garlic, ginger, honey, and sake (if using) and massage everything together.
  2. In a separate bowl, steep your rice cakes in water. Set both bowls aside for 30 minutes.
  3. Begin stir frying your veggies in sesame oil, seasoning with salt and pepper. You only want to begin to soften them.
  4. Lay your marinated chicken on top of your veggies along with your drained rice cakes. Give everything a toss with the stock/water and cook until the rice cakes are tender and the chicken is cooked through.
Recipe by The Squishy Monster at http://thesquishymonster.com/2013/04/korean-stir-fried-chicken.html