Go Back
Korean Spicy Chicken Stir Fry Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Dakgalbi (Korean Spicy Chicken Stir-Fry)

Dakgalbi is a fiery and comforting Korean stir-fry made with tender chicken, chewy rice cakes, and crisp vegetables simmered in a deep gochujang-based sauce—quick-cooked in a pressure cooker for weeknight ease.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 837 kcal

Equipment

  • 1 Pressure cooker Saute and pressure mode

Ingredients
  

Main Ingredients

  • 1 lb Chicken thigh boneless, skinless, diced
  • 2 tablespoon Oil for searing
  • ½ lb Korean rice cake sticks
  • ¼-1/2 head Green cabbage diced
  • 8-10 Perilla leaves sliced
  • ½ Large onion sliced
  • 1 Medium sweet potato sliced into wedges
  • 3 tablespoon Korean chili paste (gochujang)
  • 2 tablespoon Korean chili flakes (gochugaru)
  • 2 tablespoon Soy sauce
  • 2 Garlic cloves minced
  • 2 teaspoon Curry powder
  • 1 teaspoon Ginger powder
  • 2 tablespoon Sweet rice wine (mirim)
  • 1 tablespoon Sugar
  • 1 tablespoon Sesame oil
  • 1 teaspoon Pepper
  • 1 tablespoon Korean corn syrup (mulyeot) optional
  • 2-4 tablespoon Water
  • 1 tablespoon Toasted sesame seeds for garnish

Instructions
 

Instructions

  • Marinate diced chicken thigh with sauce ingredients for at least 15 minutes.
  • Heat pressure cooker using saute mode. Add oil and stir-fry chicken for 5-7 minutes until browned.
  • Add sweet potato wedges and stir-fry for 5 minutes until slightly softened.
  • Add rice cakes, cabbage, onion, and a few tablespoons of water. Stir-fry 7-10 minutes to combine.
  • Seal pressure cooker and cook on high pressure for 5 minutes, then quick release.
  • Add perilla leaves and toss, then cook uncovered for 1-2 minutes.
  • Sprinkle toasted sesame seeds on top and serve immediately.

Notes

Serve hot with steamed rice or turn leftovers into fried rice in the same pressure cooker using saute mode.