Dakgalbi Spicy Chicken Rice Bowl

Name: Dakgalbi Spicy Chicken Rice Bowl
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1¾ lb (800 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into 1½-inch (4 cm) pieces; 4 tbsp (72 g) gochujang (Korean chili paste); 1 tbsp (6 g) gochugaru (Korean chili flakes); 3 tbsp (45 ml) soy sauce; 2 tbsp (27 g) light brown sugar, packed; 2 tbsp (30 ml) mirin; 6 cloves (30 g) garlic cloves, finely grated or minced; 1 tbsp (6 g) fresh ginger, peeled and finely grated; 1 tbsp (14 ml) toasted sesame oil; ½ tsp (1 g) black pepper, freshly ground; 1 lb (450 g) sweet potatoes, peeled, cut into ½-inch (1.25 cm) cubes; ½ small head (about 1 lb) (450 g) green cabbage, cored and cut into 1½-inch (4 cm) pieces; 1 medium (150 g) yellow onion, cut into ½-inch (1.25 cm) wedges; 2 tbsp (30 ml) neutral oil (such as avocado or canola); ⅓ cup (80 ml) water; 2 cups (400 g) short-grain white rice, rinsed until water runs mostly clear, then cooked according to package directions (about 6 cups cooked); 4 stalks (40 g) scallions, thinly sliced; 1 tbsp (9 g) toasted sesame seeds; 8 leaves (10 g) perilla or shiso leaves, thinly sliced (optional)

From the MyKitchenBank Kitchen

Juicy chicken thighs, tender sweet potato and cabbage are stir-fried in a sweet, smoky, spicy gochujang sauce and piled over steamed rice. It's a one-pan weeknight take on the Korean street-food classic, finished with sesame and scallions.

Prep: 25 min
Cook: 30 min
Wait: 30 min
Total: 1 hr 25 min
Makes: 4 large rice bowls

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Ingredients

4 servings

For the chicken
1¾ lb (800 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into 1½-inch (4 cm) pieces
4 tbsp (72 g) gochujang (Korean chili paste)
1 tbsp (6 g) gochugaru (Korean chili flakes)
3 tbsp (45 ml) soy sauce
2 tbsp (27 g) light brown sugar, packed
2 tbsp (30 ml) mirin
6 cloves (30 g) garlic cloves, finely grated or minced
1 tbsp (6 g) fresh ginger, peeled and finely grated
1 tbsp (14 ml) toasted sesame oil
½ tsp (1 g) black pepper, freshly ground
For the stir-fry
1 lb (450 g) sweet potatoes, peeled, cut into ½-inch (1.25 cm) cubes
½ small head (about 1 lb) (450 g) green cabbage, cored and cut into 1½-inch (4 cm) pieces
1 medium (150 g) yellow onion, cut into ½-inch (1.25 cm) wedges
2 tbsp (30 ml) neutral oil (such as avocado or canola)
⅓ cup (80 ml) water
For serving
2 cups (400 g) short-grain white rice, rinsed until water runs mostly clear, then cooked according to package directions (about 6 cups cooked)
4 stalks (40 g) scallions, thinly sliced
1 tbsp (9 g) toasted sesame seeds
8 leaves (10 g) perilla or shiso leaves, thinly sliced (optional)

Equipment (6)

Large 12-inch (30 cm) nonstick skillet or wok with a lid
Medium saucepan with lid or rice cooker
Large mixing bowl
Sharp knife and cutting board
Wooden spoon or spatula
Instant-read thermometer

Steps

Before you start

Marinate the chicken for at least 30 minutes (up to 12 hours in the fridge), so start the clock first.
Cut the sweet potato into small, even ½-inch (1.25 cm) pieces so it cooks through in the same time as the chicken.
Start the rice while the chicken marinates so everything is hot at the same time.
Gochujang brands vary in heat and saltiness; taste the sauce and adjust at the end rather than adding extra salt up front.

1
Mix the marinade
- In a large bowl, stir together the gochujang, gochugaru, soy sauce, brown sugar, mirin, grated garlic, grated ginger, sesame oil and black pepper until smooth and evenly red.
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Ready when: Sugar is dissolved and the sauce looks like a thick, glossy paste.
Tip: Grate the garlic and ginger on a microplane so they melt into the sauce and don't burn in the pan.
2
Marinate the chicken
- Add the chicken pieces to the bowl and toss with your hands or a spoon until every piece is coated.
- Cover and refrigerate for at least 30 minutes, or up to 12 hours.
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Ready when: Chicken is evenly coated with no dry spots.
Tip: Thighs stay juicy; don't substitute breast unless you cut cooking time slightly.
3
Cook the rice
- While the chicken marinates, cook the rinsed rice in a rice cooker or covered saucepan according to package directions.
- Keep covered and warm until serving.
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Ready when: Rice is tender, fluffy and has absorbed all the water.
Tip: Let cooked rice steam, covered, for 10 minutes off the heat for the best texture.
4
Prep the vegetables
- Peel and cut the sweet potatoes into ½-inch (1.25 cm) cubes.
- Core and cut the cabbage into 1½-inch (4 cm) pieces.
- Cut the onion into ½-inch (1.25 cm) wedges and slice the scallions and perilla, if using.
- Keep the scallions and perilla aside for serving.
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Ready when: Sweet potato cubes are uniform so they cook at the same rate.
5
Start the sweet potatoes
- Heat the neutral oil in a 12-inch (30 cm) nonstick skillet or wok over medium-high heat until it shimmers.
- Add the sweet potato cubes in a single layer and cook, stirring only occasionally, for 5 minutes until lightly browned at the edges.
- Add the water, cover and cook for 5 minutes more.
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Ready when: A knife meets slight resistance when inserted into a cube; the edges are golden.
Tip: Don't overcrowd the pan; use a bigger pan or work in batches if needed.
6
Add the chicken
- Uncover and push the sweet potatoes to the sides.
- Add the marinated chicken with all its marinade to the center.
- Cook, stirring every minute or so, for 8 to 10 minutes until the chicken is no longer pink and the sauce starts to thicken and cling.
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Ready when: Chicken has no pink inside and reads 175°F (80°C) in the thickest piece.
Tip: If the sauce starts to scorch on the bottom, lower the heat to medium and add 1 tablespoon of water.
7
Add cabbage and onion
- Add the cabbage and onion wedges and stir to coat in the sauce.
- Cook for 5 to 6 minutes, stirring often, until the cabbage is wilted but still has some bite and the onion is slightly translucent.
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Ready when: Cabbage has wilted by about half and released liquid that mixes into a glossy red sauce.
Tip: The cabbage releases water, so don't add more liquid unless the pan is dry.
8
Reduce and taste
- Cook for 2 to 3 more minutes, stirring constantly, until the sauce is thick and glossy and coats everything.
- Taste and adjust: add a splash of soy sauce for salt or a pinch of sugar to balance heat.
- Remove from the heat.
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Ready when: Sauce clings to the ingredients and doesn't pool watery in the pan.
9
Assemble the bowls
- Fluff the rice and divide it among 4 bowls (about 1½ cups each).
- Top with the dakgalbi, spooning extra sauce over the rice.
- Garnish with scallions, sesame seeds and perilla, if using.
- Serve immediately.
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Ready when: Bowls are steaming hot with a generous coating of sauce.
Tip: Serve with kimchi or cold cucumber banchan to cool the heat.

Good to know

Tips

Cut the sweet potato smaller than the chicken so it cooks through at the same time.
For extra smoky flavor, let the sauce caramelize slightly on the pan bottom during the last 2 minutes, but stir to avoid burning.
Top with a fried egg or melted mozzarella for a richer, milder bowl.
To reduce heat, cut the gochugaru in half or omit it.

Make ahead

"Marinate the chicken up to 12 hours ahead and keep refrigerated. Cut the vegetables up to 1 day ahead and store in airtight containers in the fridge. The finished dish can be cooked 1 day ahead and reheated."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: store chicken mixture and rice separately in airtight containers for up to 4 days. Freezer: freeze the chicken mixture for up to 2 months (cabbage will be softer). Reheat in a skillet over medium heat with a splash of water for 4 to 5 minutes, or microwave covered until steaming hot (165°F/74°C), stirring halfway."

Substitutions

gochugaru (Korean chili flakes) → Pinch of cayenne pepper or red pepper flakes. Use about ½ the amount; cayenne is hotter and less sweet.
mirin → Rice vinegar plus ½ tsp sugar, or dry sherry. Keeps sweetness and acidity balanced.
green cabbage → Napa cabbage. Cooks faster and is more tender; add it 1 to 2 minutes later.
short-grain white rice → Jasmine rice or cauliflower rice. Jasmine works well; cauliflower rice makes a lower-carb bowl.