Korean stir fried chicken (Dakgalbi)

Gourmet Korean sweet spicy stir fry chicken (U:chef’s Best Selling Menu)

Dakgalbi, or spicy stir fry chicken, is a popular Korean dish made by stir-frying marinated diced chicken in a chilli paste based sauce with sweet potatos,  cabbage, perilla leaves, spring sprouts, Korean rice cakes and other ingredients. Dakgalbi has been started in a local province in Korea where is my hometown Chooncheon in Gangwon province.  It now became popular menu nationwide of Korea and foreigners as well. Dakgalbi may be unfamiliar with foreigners if you haven’t been to Korea. However, U:chef is proudly presenting Dakgalbi as a MUST TRY MENU for Korean food lovers.

Commonly, it is eaten with *Ssam which is a popular way of enjoying Dakgalbi

*Ssam, meaning “wrapped“, refers to a dish in Korean cuisine in which, usually, leafy vegetables (commonly used Korean perilla leaf and/or lettuce) are used to wrap a piece of meat such as pork or other fillings with a bit of *Ssamjang and a piece of garlic together.

*Ssamjang is is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of Doenjang (Korean soybeen paste), sesame oil, onion, garlic, green onions, and optionally some sugar. It can be purchased at Korean or Chineses supermarket nearby. Ssamjang is also best known as a Korean BBQ dipping sauce. It has mildly spicy and salty flavor with nutty fragrant. And, most importantly it compliments well Korean pork dishes.




Meal Kit

Soy Sauce

Medium Spicy

Serving: 2~3

15 min.

  • Marinated Boneless chicken thighs

  • Dakgalbi sauce

  • Assorted vegies, Korean rice cake, 

  • Mozzarella cheese, 

  • Chopped onion for making Dakgalbi fried rice

Korean Stir Fry Chicken (Dakgalbi)

Chilli Paste Sauce  &  Sweet Soybean Sauce (Serves 2~3)

  1. Add oil to the pan and wait till the pan is very hot. Must cook in high temperature in order to keep the moisture in the vegetables. If it is watery that means you are not cooking over high heat.
  2. Spread the cabbage on the pan with onion, rice cake and sweet potato. Put the marinated chicken on top of the vegies with Dakgalbi sauce on it.
  3. Cook over high heat. Keep stirring so the pan does not burn. Continue until everything is mixed evenly.
  4. The rice cake will be cooked first, followed by the sweet potato and chicken. Now you can eat – ENJOY
  5. Add some Mozzarella cheese on cooked Dakgalbi and allow a few minutes. Then you can enjoy different taste of Dakgalbi. In other way, place Dakgalbi on a plate and spread the Mozzarella cheese on Dakgalbi. Then put it in the microwave for a minute.
  6. When it’s almost finished, add some steamed rice and chopped onion and carrot to what’s left on the pan with some oil. Then stir fry over medium heat for a few minutes.

Food Storage Guide

1. The Korean Hang Over soup and Yukgaejang can be in a Freezer if you need to keep it longer period.

2. Meats or seafood in the packages can be stored in a freezer unless it is being consumed on the day delivered.

3. The rest of the contents can be kept in a fridge up to a week or longer.

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