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Korean · Dinner

Korean spicy chicken and cabbage skillet (dakgalbi)

Chicken thighs, cabbage, sweet potato, carrot, and onion cooked together in a glossy gochujang-gochugaru sauce and finished with perilla and scallions.

About 1 hr 20 minTotal
About 50 minActive
$$Cost
EasyDifficulty
Makes 4 servings
Korean dakgalbi with glossy spicy chicken, cabbage, sweet potato, onion, carrot, perilla, and scallions served from a wide skillet.

Equipment

  • Use another covered 12-inch oven-safe skillet or transfer before the oven finish.

Ingredients

1× recipe · Makes 4 servings

  • 1 1/2 pounds boneless skinless chicken thighs, cut in 1-inch pieces
  • 2 tablespoons gochujang
  • 2 tablespoons gochugaru, or 1 tablespoon for milder heat
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon rice syrup or honey
  • 1 tablespoon brown sugar
  • 5 garlic cloves, finely grated
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon black pepper
  • 1 tablespoon neutral oil
  • 1 small Korean sweet potato or orange sweet potato, cut in 1/4-inch half-moons
  • 1 small yellow onion, cut in thin wedges
  • 1 medium carrot, thinly sliced on the diagonal
  • 8 ounces green cabbage, cut in 2-inch pieces
  • 1/3 cup water
  • 8 perilla leaves, sliced, or 1/2 cup sliced scallion greens
  • 3 scallions, cut in 2-inch lengths
  • Cooked short-grain rice, for serving

Instructions

  1. Whisk gochujang, gochugaru, soy sauce, mirin, rice syrup, brown sugar, garlic, ginger, sesame oil, and pepper. Toss chicken with two-thirds of the sauce and refrigerate 30 minutes; reserve the rest separately.

  2. Heat neutral oil in a over medium-high. Add sweet potato, onion, and carrot and cook 3 minutes, turning once, so the vegetables begin to color without softening completely.

  3. Spread cabbage over the vegetables and place chicken and its marinade on top. Add water around the edge, cover, and cook over medium heat 7 minutes until the cabbage collapses and the pan releases steam.

  4. Uncover, add reserved sauce, and stir-fry 7 to 10 minutes until chicken reaches 165°F, sweet potato is tender, and the sauce reduces to a glossy coating rather than watery broth. Add a splash of water only if the sauce catches before the potato softens.

  5. Fold in perilla and scallions for the final minute. Serve from the skillet with rice, letting diners adjust extra gochugaru at the table rather than making the base punishingly hot.

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