Dak Galbi: A popular Korean dish of spicy stir-fried chicken with vegetables, rice cakes, and melted cheese. Perfect comfort food at home! Spicy chicken, chewy rice cakes, melty cheese—Dak Galbi is pure comfort food heaven! Stir-fried to perfection with a kick of gochujang. #DakGalbiMagic
Filipino cuisine is, of course, the heart of this blog—it’s where I started and what I’m most passionate about. With over 900 Filipino recipes under my belt, it’s clear that it remains the backbone of my culinary journey. However, as my family and I explore more flavours from around the world, my blog has become home to over 3,600 recipes, celebrating cuisines from every corner of the globe.
Lately, Korean cuisine has been creeping up the ranks in my kitchen and on this blog. Living in New Zealand, I’ve noticed that Korean food is not just a trend but a mainstay. From crunchy Korean Fried Chicken to sizzling Korean Barbecue, it’s no surprise that our dining habits often involve a stop at one of Auckland’s many fantastic Korean restaurants. But there’s more to Korean food than these popular staples—enter Dak Galbi, a spicy stir-fried chicken dish that has quickly become one of my favourites.
The Story Behind Dak Galbi
Dak Galbi (or Chuncheon Dak Galbi) originated in the 1960s in Chuncheon, South Korea. At the time, post-war Korea sought affordable alternatives to pricier pork or beef dishes. The solution? Chicken, which was much cheaper and more accessible. A creative chef decided to marinate diced chicken in a spicy gochujang-based sauce and stir-fry it with vegetables, rice cakes, and sweet potatoes. The dish quickly gained popularity among students and soldiers, offering a filling and flavourful meal without breaking the bank.
Today, Chuncheon is still synonymous with Dak Galbi, hosting an annual festival dedicated to the dish. Restaurants across South Korea, particularly in Seoul’s bustling Myeongdong district, serve up sizzling plates of Dak Galbi, often cooked tableside for an interactive dining experience.
Dak Galbi in New Zealand
Korean cuisine has firmly established itself in New Zealand, with dishes like bibimbap, bulgogi, and, of course, Dak Galbi gaining traction. Auckland’s food scene, in particular, is teeming with Korean restaurants. Places like Jung Dam in Sunnynook North Shore and Bon Ga Ne in Auckland CBD offer fantastic renditions of this spicy chicken dish.
Beyond Dak Galbi, Korean cuisine overall has seen a significant rise in popularity, thanks to the “Korean Wave” (Hallyu). From K-dramas and K-pop to K-BBQ and street food, Korean culture is capturing hearts (and taste buds) everywhere.
Cooking Dak Galbi at Home
After dining at Friends Korean Restaurant in Rosedale and falling in love with their take on Dak Galbi, I decided it was time to recreate this masterpiece at home. The combination of spicy marinated chicken, tender vegetables, chewy rice cakes, and melted mozzarella cheese makes for a crowd-pleaser that’s surprisingly easy to make.
Mix all marinade ingredients in a bowl. Add the diced chicken and ensure it’s well-coated. Let it marinate for at least 30 minutes or up to 24 hours.
Heat a large skillet over medium-high heat and add oil. Arrange the cabbage, onion, spring onions, sweet potato, and rice cakes in the skillet, then place the marinated chicken on top.
Stir-fry for about 4 minutes, then reduce the heat to medium-low. Cover the pan and cook for another 12 minutes, stirring occasionally to prevent sticking.
Sprinkle a generous amount of mozzarella cheese over the top. Cover and cook for a few minutes until the cheese melts.
Serve hot with steamed rice and a selection of banchan (Korean side dishes).
Dak Galbi is more than just a meal—it’s an experience. The balance of spicy, savoury, and sweet flavours paired with chewy rice cakes and gooey melted cheese is simply irresistible. It’s a dish that brings people together, whether you’re enjoying it at a Korean restaurant or at your own dinner table
Looks like a comfort meal! I like the chewy texture of rice cake, but don’t eat them any more.
So many incredible flavors in this, Raymund. The only ingredient I don’t have is the rice cakes! Adding this to my list of recipes to try soon.