• Skip to primary navigation
  • Skip to footer navigation
  • Skip to footer-bottom navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar

Kimchimari

Authentic Korean recipes even YOU can cook!

Free Korean BBQ Cookbook! TAP HERE to GET IT
POPULAR: our 10 takeout favorites
Facebook YouTube Instagram Pinterest Twitter

Authentic Korean Recipes Anyone Can Cook

  • New to Korean cooking? Start Here
  • Recipes
    • Recipe Index
    • Recipes by Alphabet
    • Latest on the Blog
  • Ingredients
    • Korean Ingredient Glossary
    • Pantry Essentials
    • Pantry – Beyond Essentials
    • Korean Ingredients in Depth
  • How To
    • Cooking Basics + Tips
    • Buy + Use
    • Meal Plan
    • Make from scratch
    • Korean Veg Garden
  • Travel
  • Videos
    • Video Recipes
    • Web Stories
  • About
    • About Me
    • Press Interviews and Mentions
  • New to Korean cooking? Start Here
  • SHOP
  • Free Korean BBQ Cookbook! TAP HERE to GET IT
  • Facebook YouTube Instagram Pinterest Twitter
Home Main Dishes Chicken

Dakgalbi (Korean Spicy Chicken Stir-Fry)

df lc
Posted:11/05/20137 Comments
Recipe Print

Dakgalbi (Korean Spicy Chuncheon Chicken Stir Fry) is a famous chicken dish that has origins in the city of Chuncheon–a city east of Seoul near the Chuncheon Dam.

Dak Galbi (Spicy Chuncheon Chicken Stir Fry)
Dakgalbi (Spicy Chuncheon Chicken Stir Fry) 춘천 닭갈비

Dakgalbi was born in the late 60’s and became quite popular because of its taste and price. Just how popular? Guess how many restaurants there are in Chuncheon? 618!!! And population is only about 270K!?!

With the abundance of chicken farms in Chuncheon, restaurants could buy the chicken at very reasonable prices which was a big plus in the 60’s or anytime I guess. Dakgalbi (which literally means Chicken/Dak Ribs/Galbi) and white meat were especially cheap at that time because white meat was not a popular cut at that time – no one worried about diets back then.

Last winter, an old college friend of mine invited me and a few friends to visit her in Chuncheon. In return she offered to buy us the famous Chuncheon Dakgalbi (춘천 닭갈비). Chuncheon is a city east of Seoul that is near the upper Han river and is known for it’s natural beauty – especially near the Chuncheon Dam. The city is only about an hour away from where I live so it was an easy trip to make.

The restaurant we went to was quite full even though it was a very cold winter day and it snowed just a couple days before. But a perfect room was ready for us – a traditional Korean style ondol(온돌) room where you sit on this toasty warm floor.. Once your butt meets the ondol floor..well, you just melt onto the floor.

We ordered the Chuncheon Dakgalbi for 4 and they brought in this large frying pan filled with chicken marinated in their special gochujang sauce. We were then instructed to cook the chicken first for a bit and then add the vegetables. Here’s a picture of their Dakgalbi.

DakGalbi Spicy Chuncheon Chicken at Restaurant
DakGalbi Spicy Chuncheon Chicken at Restaurant

We cooked it until everything is soft and tender and then ate it with some ssam! Yumm.. Koreans just love to eat ssam with everything I guess.  And then when you think you just can’t eat any more, they add rice to the leftover sauce and make fried rice with it!!

DakGalbi (Chuncheon Chicken Fried Rice)
DakGalbi (Chuncheon Chicken Fried Rice)

Much like my Soft Tofu Stew recipe, you can make the sauce first and use the leftover later.

Dakgalbi (Spicy Chuncheon Chicken) Recipe

Ingredients for Dakgalbi Sauce

  • 4 T gochujang
  • 3 T Korean red chili powder (고추가루 gochukaroo)
  • 1 T Korean curry powder or 1 tsp curry powder
  • 1 tsp Garam masala (optional) – you can just increase curry powder instead
  • 1/8 tsp ground black pepper
  • 2 T Apple lemon soy sauce
  • 4 tsp dark soy sauce (진간장 jinkanjang)
  • 2 T red wine or 1 T mirin
  • 2~3 tsp sugar
  • 2 T Green plum syrup (매실액 maesil syrup) OR 2 T rice malt syrup + 2 tsp vinegar
  • 1 T sesame oil
  • 2 T Garlic pear seasoning paste
Gochujang sauce for Chuncheon Dakgalbi Chicken
Gochujang sauce for Chuncheon Dakgalbi Chicken

Make the sauce for Dakgalbi by mixing all of the above.

*In case you don’t have some of my special ingredients:

Instead of 2 T Apple Lemon soy sauce + 4 tsp dark soy sauce, substitute

  • 3 T dark soy sauce
  • 3 T sweet rice wine (mirin)
  • 2 tsp sugar

Instead of 2 T Garlic Pear Seasoning paste, substitute

  • 1 T chopped garlic
  • ½ tsp chopped ginger

Servings: 4         Cooking Time: Prep 15 + Cook 25 min      Difficulty: Moderate

Ingredients for Dakgalbi

  • Approx 1/2 of the sauce or more to taste
  • 1 ½ lb chicken (thigh + breast)
  • 6 oz sweet potato (heaping 1 C when cut – see pic)
  • 6 oz green cabbage (4 C when cut)
  • 1 onion
  • 3~4 oz rice cake (ovals or ttoekbokki)
  • 3 green onions or 1 Korean large green onions (대파 Daepa)
  • 6~10 perilla leaves (깻잎 Kkaetnip)

Directions

  1. Remove fat and skin(optional) from chicken into bite size pieces.

    Chicken thigh meat cut into bite size pieces for Chuncheon Chicken
    Chicken thigh meat cut into bite size pieces for Chuncheon Chicken
  2. Marinate chicken with the sauce. Use about 1/2 of the sauce to coat all the chicken. Leave chicken for 1 hour or overnight.

    Chicken marinated for Dakgalbi Chuncheon Chicken
    Dar and White Chicken marinating in Dakgalbi Chuncheon Chicken Sauce
  3. Peel onions and sweet potato. Cut onions, cabbage into roughly 1 inch squares. Cut sweet potatoes into 1 inch squares 1/3 inch thick. Slice green onions.

    Vegetables for Chuncheon Dak Kalbi
    Vegetables for Chuncheon Dak Galbi
  4. Cut perilla leaves into 1/2 in strips.

    How to cut Perilla (Kkaetnip) leaves
    How to cut Perilla (Kkaetnip) leaves
  5. Heat pan and add chicken, rice cakes and sweet potato.I used my favorite Staub sauté pan here but you can use whatever pan available. Make sure it’s not too shallow. Add 3 T water and sauté on medium heat for about 5 minutes.

    Chicken in pan with sweet potato and rice cakes
    Chicken in pan with sweet potato and rice cakes
  6. Add remaining vegetables (cabbage, green onions, onions) and sauté on medium heat for 10~12 min until chicken is fully cooked. Taste and add more sauce if necessary. *I added about 2 T additional sauce to taste.

    Chuncheon chicken with vegetables added
    Chuncheon chicken with vegetables added
  7. This is when it’s fully cooked.

    Dakgalbi Chuncheon Chicken Cooked
    Dakgalbi Chicken Cooked
  8. Finish the dish by adding cut perilla and optionally some toasted sesame seeds.

Serve with rice. You can also eat it with some ssam and it will taste even better.

For an extra treat, finish the meal by making fried rice with drippings from the pan and any leftover chicken from the table. Add some remaining ssam lettuce if you’d like as you see in the picture above.

Follow along on social for more Korean recipe inspiration!
  • Pinterest
  • Facebook
  • Instagram
My Newsletter
Print
Chuncheon Chicken ( 춘천 닭갈비 Chuncheon Dakalbi)

Dakgalbi (Chuncheon Spicy Chicken Stir Fry)

A popular way of cooking chicken in Korea, Chuncheon Dakgalbi is seasoned with a spicy sweet gochujang sauce that has a mild hint of curry flavor. 
Prep: 15 minutes minutes
Cook: 25 minutes minutes
Total Time: 40 minutes minutes
serves: 4

Ingredients

Dak Kalbi Sauce

  • 4 Tbs gochujang
  • 3 Tbs Korean red chili powder (gochukaroo)
  • 1 Tbs Korean curry powder (or 1 tsp curry powder)
  • 1 tsp garam masala (optional – you can just increase curry powder instead)
  • 1/8 tsp ground black pepper
  • 2 Tbs apple lemon soy sauce
  • 4 tsp dark soy sauce (진간장 / jinkanjang)
  • 2 Tbs red wine (or 1 Tbsp mirin)
  • 2-3 tsp sugar
  • 2 Tbs Maesil Syrup (Maesil Cheong) (매실액 / maesil syrup or 2 Tbs rice malt syrup + 2 tsp vinegar)
  • 1 Tbs sesame oil
  • 2 Tbs garlic pear seasoning paste

Ingredients for Dak Kalbi

  • Approx 1/2 of the sauce or more to taste
  • 1 ½ lb chicken (thigh + breast)
  • 6 oz sweet potato (heaping 1 cup when cut)
  • 6 oz green cabbage (4 cups when cut)
  • 1 onion
  • 3-4 oz rice cake (oval or ttoekbokki)
  • 3 green onions (대파 Daepa or 1 Korean large green onions)
  • 6-10 perilla leaves (깻잎 Kkaetnip)
US Customary - Metric
Prevent your screen from going dark

Instructions

  • Make the Dak Kalbi sauce by mixing all the ingredients together. Set aside.
  • Remove fat and skin (optional) from chicken and cut into bite-size pieces.
  • Marinate chicken with the sauce. Use about 1/2 of the sauce to coat all the chicken. Leave chicken for 1 hour or overnight.
  • Peel onions and sweet potato. Cut onions and cabbage into roughly 1 inch squares. Cut sweet potatoes into 1 inch squares with 1/3 inch thickness. Slice green onions.
  • Cut perilla leaves into 1/2 inch strips.
  • Heat pan and add chicken, rice cakes,  and sweet potato. Add 3 Tbs water and sauté on medium heat for about 5 minutes.
  • Add remaining vegetables (cabbage, green onions, onions) and sauté on medium heat for 10-12 mins until the chicken is fully cooked. Taste and add more sauce if necessary. (I added about 2 T additional sauce to taste.)
  • Finish the dish by adding cut perilla and optionally some toasted sesame seeds.
  • Serve with rice. You can also eat it with some ssam. For an extra treat, finish the meal by making fried rice with drippings from the pan and any leftover chicken from the table. Add some remaining ssam lettuce if you like.

Tips & Notes:

  • Substitute for 2 Tbs Apple Lemon soy sauce + 4 tsp dark soy sauce = 3 Tbs dark soy sauce + 3 Tbs sweet rice wine (mirin) + 2 tsp sugar.
  • Instead of 2 Tbs Garlic Pear Seasoning paste, substitute with 1 Tbs chopped garlic + ½ tsp chopped ginger.

Nutrition Information:

Calories: 588kcal (29%)| Carbohydrates: 42g (14%)| Protein: 35g (70%)| Fat: 30g (46%)| Saturated Fat: 8g (50%)| Cholesterol: 127mg (42%)| Sodium: 255mg (11%)| Potassium: 765mg (22%)| Fiber: 5g (21%)| Sugar: 11g (12%)| Vitamin A: 7310IU (146%)| Vitamin C: 24.4mg (30%)| Calcium: 75mg (8%)| Iron: 3.3mg (18%)
Author: JinJoo Lee
Course:Chicken
Cuisine:Korean
Keyword:family style, hearty, one pot meal, spicy
KoreanCategory:Bokkeum(볶음)
Did You Make This?I love seeing what you’ve made! Tag me on Instagram at @Kimchimari or #kimchimari and don’t forget to leave a comment & rating below!

The unique taste of this dish comes from the slight hint of curry flavor hidden behind Korean gochujang sauce. Korean curry powder contains only about 10% actual curry spices so the flavor is much milder compared to the original curry powder mix so be careful not to add too much when you are using real curry spices otherwise you may end up with Chicken curry instead!

Bon Appetit!

Similar Recipes

  • baked chicken on parchment paper with onions caramelized
    Korean Spicy Chicken with Gochujang (Oven Baked)
  • Samgyetang-Korean Ginger Chicken Soup at our local restaurant BN Chicken
    Samgyetang - Korean Ginseng Chicken Soup
  • spicy squid stir fry with cabbage salad
    Spicy Squid Stir Fry (Ojingeo Bokkeum 오징어볶음)
  • tteokbokki finished with green onions and sesame seeds
    Tteokbokki - BEST Spicy Korean Rice Cake! (Updated 2023)
Previous Post
Next Post

Reader Interactions

Leave a Review Cancel reply

I LOVE hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Rate this recipe:




7 Comments
  1. Luke D'Silva says

    Posted on 20 March 2021 at 7:36 pm

    I love the recipe’s

    Reply
  2. Liz says

    Posted on 26 November 2015 at 2:08 pm

    Hi Jin Joo ssi,

    Thank you for sharing this recipe! I love Dak Galbi and have been wanting to cook it at home. However in my country we do not have “2 T Green plum syrup (매실액 maesil syrup) OR 2 T rice malt syrup + 2 tsp vinegar”. Can you suggest the substitute for these ingredients? Are these ingredients suppose to give the sweet taste to the sauce? Thanks!

    Reply
    • JinJoo says

      Posted on 26 November 2015 at 7:29 pm

      Hi! Yes, they are supposed to make it sweet mostly with a little bit of acidity as plum syrup is a little sour. You can just add 1 T of brown sugar and vinegar instead. If you have corn syrup, you can add that instead of sugar. I think it will be great if you add a squeeze of lime instead of vinegar.
      Adjust to taste. Good luck and thanks for asking!!

      Reply
  3. Hanna says

    Posted on 6 November 2013 at 5:44 am

    Chuncheon Dak Kalbi is best eaten after visiting Nami Island specially on cold days, although we can also enjoy it at Yogane in Myeongdong.

    Reply
    • JinJoo says

      Posted on 7 November 2013 at 12:38 am

      Yes! I have always wanted to visit Nami Island but never got to..I will have to follow your advice next time I visit~Thanks for stopping by.

      Reply
    • Lindsay says

      Posted on 10 October 2020 at 4:44 pm

      What kind of cabbage do you use for this please? Napa? Thank you

      Reply
      • JinJoo says

        Posted on 10 October 2020 at 4:53 pm

        I’m sorry I wasn’t clear. It’s just regular green cabbage. Not napa.

Primary Sidebar

JinJoo from KimchiMari

Welcome

Hi! I'm JinJoo! Thank you for visiting my Korean Food blog where I share detailed Authentic Korean recipes that even YOU can cook!

My Story

browse by type

gf Gluten Free df Dairy Free pc Pressure Cooker Recipes vg Vegan lc low carb <30 30min or less kf Kid-Friendly ls low-salt
  • by Course
    • Drinks
    • Soup+Stew
    • Appetizers
    • Salads
    • Main Dishes
    • Side Dishes
    • Desserts and Snacks
  • by Ingredient
    • Beef
    • Chicken
    • Pork
    • Seafood
    • Rice
    • Noodles
    • Tofu
    • Vegetables
    • Egg
    • Paste/Sauces
  • by Korean Basics
    • Eumryo 음료
    • Bap 밥
    • Bokkeum 볶음
    • Gui 구이
    • Guk 국
    • Hangwa 한과
    • Jang 장
    • Jeon 전
    • Jeongol 전골
    • Jjigae 찌게
    • Jjim 찜
    • Jorim 조림
    • Kimchi 김치
    • Myeon 면
    • Namul 나물
    • Tteok 떡
  • by Type
    • Easy Meals
    • 30 Minutes or Less
    • Kid-Friendly
    • Lunchboxes
    • Condiments and Sauces
    • Cooking for One
    • Street food
    • Pressure Cooker Recipes
Free Korean BBQ Favorites ebook
free recipe book!

Join to get my FREE cookbook + monthly newsletters + recipe updates!

join now!

Nutritional facts, MSG & gluten free

Nutritional Facts in my recipe cards are provided PER SERVING and it’s an estimate and may not be accurate. Due to different brands of ingredients having different nutritional values, the values I provide here may be different from your preparation.

– Gluten-Free recipe assumes you are using gluten-free soy sauce (since many soy sauces contain gluten or wheat) and/or gluten-free gochujang.

– MSG & Corn Syrup FREE – these are never used in my recipes

Opens in a new window Opens an external site Opens an external site in a new window
baked chicken on parchment paper with onions caramelized

닭고기

Chicken

소고기

Beef

Spicy Pork BBQ - Korean Pork Bulgogi

돼지고기

Pork

Garlic Scape Stir Fry with Shrimp (Maneuljjong Bokkeum 마늘쫑 볶음)

해산물

Seafood

Soondubu Jjigae or Soft Tofu Stew

두부

Tofu

곡식

Rice

READER FAVORITES

Trending Now

Mini Kimbap tray - kimbap two ways

Mini Kimbap (Mayak Kimbap) with Carrot or Cucumber

Chicken Bulgogi Rice

Easy Chicken Bulgogi (Dak Bulgogi) for Korean BBQ

After stew has boiled for 15 min with cheese melted on top

Budae Jjigae (Korean Army Stew)

Korean Sweet Pancake - Hotteok/Hodduck (호떡) www.kimchimari.com

Hotteok (호떡)- Korean Sweet Dessert Pancake

featured on
ny times logo
  • COOK
    • Recipe Index
    • Pantry Items
    • Videos
  • LEARN
    • Starter Guide
    • Korean How To’s
    • Travel
join the kimchimari family
Receive Free Cookbook and New Recipes by Email
join now
  • Back to Top
  • About
  • Contact
  • Terms of Use
  • Privacy
© 2025 Site Credits Designed by Melissa Rose Design Developed by Once Coupled

free recipe ebook!

Get my FREE cookbook + newsletters + lessons!
Choose all that you wish!
Thank you for subscribing!
  • 1542