Comments on: Dakgalbi (Stir-fried Spicy Chicken)

By: Nandita

Nandita — Thu, 13 Jun 2024 09:45:02 +0000

In reply to Wen.

Hi,
Thanks for the recipe. Sounds great! I was wondering about the spicy rice cakes, I’m not sure that’s something I’ve come across at the supermarket in the U.K.

Please can you advise?

By: Kira

Kira — Fri, 03 May 2024 19:31:36 +0000

Love this recipe, however there was one problem I ran into. Adding the rice cakes, vegetables and chicken at the same time lead to the chicken not cooking through all the way even though it was in small pieces. I ended up taking out everything but the chicken and cooking the chicken by itself until it cooked through. The vegetables and rice cakes are pretty overcooked but it still tastes good. Next time I think I’ll cook the chicken right after marinating and add everything else after it’s fully cooked. Thank you for the tasty recipe!

By: Carolina Glória

Carolina Glória — Thu, 26 Oct 2023 20:52:06 +0000

Just did this recipe for dinner with my parents and it was a success! The only note is that it was a little spicy for our European tastebuds, I substituted the gochugaru for chili powder and added only 1 tsp, don’t know if it’s spicier than gochugaru or if we’re just not used to it. First Korean dish I’ve ever tried and it left me wanting to try more, I’ll definitely be making more recipes from your website, thanks!

By: Ellen Levy

Ellen Levy — Sun, 07 May 2023 00:04:39 +0000

Made this tonight for the first time. It’s just lovely! Perfect blend of sweet, hot, garlicky, and nutty. I followed the recipe except for the perilla leaves, for which I substituted about a tablespoon of shiso paste. (Nobody in the entire U.S. seemed to have perilla leaves last week 😉.) Thank you so much—my semi-adventurous kitchen has a new great dinner to whip up! I’ve been using your recipes for awhile—you’ve made everything accessible to this amateur cook. Your work is much appreciated.

By: Hyosun

Hyosun — Fri, 30 Sep 2022 23:55:23 +0000

In reply to Dave A.. The liquid is the main difference although I'm sure the restaurants use different seasonings as well.

By: Dave A.

Dave A. — Mon, 19 Sep 2022 20:11:22 +0000

I love this recipe and make it from time to time, but I was wondering if you happened to know how to alter the recipe for Taebaek style dak-galbi. I know it’s a bit more watery, but I can’t remember if the amount of water is the only difference.

By: Courtnee Peterson

Courtnee Peterson — Sat, 12 Mar 2022 13:11:49 +0000

I lived in Chuncheon for a couple years, and dakgalbi became my favorite Korean dish almost immediately. It is very possibly my favorite meal of all time! I made it last night for my family, and although it was difficult to get the same scorched taste since I was using an electric stove, the flavor was spot on and it satisfied the craving I’ve had for it since leaving Korea. My husband said it had to be in the top 3 meals I’ve ever made for him. Will absolutely make again. Thank you so much for this recipe!

By: Rasoop

Rasoop — Thu, 30 Sep 2021 12:22:31 +0000

I am so excited to make this for my boyfriend. I lived in Korea for about a year. I think I ate at this place in Chuncheon at least every weekend. I LOVED LOVED it. I have been looking online for a recipe and stumbled acrossed your site. The pictures look just like the food I ate in Korea. My question for you, is what kind of lettuce should I use? I am not a fan of Iceberg (tastes watered down) However, the lettuce they used in Korea was awesome. I couldn’t get enough of it. I just don’t know what kind it is. THANK YOU so much for posting this recipe. I can’t wait to try it. I miss the food so much. Your recipe makes it look easy and managable.

By: Em

Em — Thu, 08 Apr 2021 15:30:23 +0000

I think this just became one of my favorite recipes! It was SO easy to make and it’s really tasty! This actually was my first experience cooking with rice cakes and now I’m a huge fan. Thank you so much!

By: Hyosun

Hyosun — Wed, 03 Feb 2021 06:01:02 +0000

In reply to NANY.

You can try to omit gochujang and gochugaru as well as the vegetables you don’t have, but it will be an entirely different dish I must say. Why don’t you try something more simple and mild such as dak bulgogi. https://www.koreanbapsang.com/dak-bulgogi-korean-bbq-chicken/