Korean · main

Dakgalbi (Spicy Korean Chicken Stir-Fry)

Dakgalbi (Spicy Korean Chicken Stir-Fry) reads umami 7.9, richness 5.7 and salinity 5.5 on Palate's 0–10 flavor X-ray — a Korean main, about 44 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.8 / 10
• Sweet & Fruity — 4.8 / 10
• Sour & Bright — 1.2 / 10
• Bitter & Earthy — 1.9 / 10
• Rich & Fat — 6.9 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Umami 7.9 · Richness 5.7 · Salinity 5.5 · Sweetness 4.5 · Allium 4.1 · Nutty 4.1 · Funk & Ferment 3.4 · Heat 3.2 · Warm Spice 2.5 · Herbaceous 1.9 · Earthy 1.7 · Sourness 1.2 · Bitterness 1.2 · Floral 1.2 · Fruity 0.8

What's in it (13)

• boneless chicken — 680 g
• gochujang — 59 g
• soy sauce — 44 g
• light-brown sugar — 25 g
• dark sesame oil — 14 g
• ginger — 15 g
• garlic — 12 g
• vegetable oil — 27 g
• red-skinned sweet potatoes — 284 g
• yellow onion — 110 g
• green cabbage — 100 g
• scallions — 300 g
• salt — 5 g

Time & effort: about 44 min (24 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 117.6 kcal, 13.3 g protein, 4 g fat, 7.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. In a large bowl, whisk together the gochujang, soy sauce, brown sugar, 1 tablespoon of the sesame oil, ginger, and garlic. Add the chicken, toss to coat, and marinate at room temperature for 20 minutes (or refrigerate up to 8 hours).
2. Meanwhile, place the sweet potato in a microwave-safe bowl with 2 tablespoons water, cover, and microwave on high until just barely tender when pierced with a knife, about 3 minutes. Drain and set aside.
3. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet or wok over high heat until shimmering. Lift the chicken from the marinade (reserve the marinade) and sear in a single layer, undisturbed, until deeply browned on the first side, 3-4 minutes, then flip and cook until browned and cooked through, 3-4 minutes more. Transfer to a plate.
4. Add the remaining tablespoon of vegetable oil to the same pan with the onion and the scallion whites; saute over medium-high heat until the onion is softened and lightly golden at the edges, 3 minutes.
5. Add the sweet potato and reserved marinade; stir-fry over medium-high heat, scraping up any browned bits, until the sweet potato is fork-tender and the marinade has thickened slightly, 5-6 minutes.
6. Return the chicken to the pan along with the cabbage and salt. Stir-fry over high heat, tossing frequently, until the cabbage is wilted but still crisp-tender and the chicken reaches 165 F internal, 6-7 minutes.
7. Remove from heat, toss in the scallion greens and remaining sesame oil, and taste for salt. Serve immediately, straight from the pan, with steamed rice.

Dishes with a similar flavor shape

• Korean Spicy Pork Bulgogi Lettuce Wraps — Korean
• Spicy Korean Braised Tofu (Dubu Jorim) — Korean
• Ground Pork and Green Bean Stir-Fry — Chinese-American
• Korean Ground Beef Bowl — Korean
• Beef Bibimbap — Korean

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.