Dak Galbi (Spicy Stir-Fried Chicken) with Rice Cakes - Gluten-Free

Name: Dak Galbi (Spicy Stir-Fried Chicken) with Rice Cakes - Gluten-Free
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1.5 lbs Chicken Thighs (boneless, skinless, cut into bite-sized pieces); 1 lb Rice Cakes (Tteok); 4 cups Cabbage (chopped); 1 medium Onion (sliced); 1 cup Carrots (sliced); 1/2 cup Green Onions (chopped); 3 tablespoons Gochujang (Korean chili paste); 1 tablespoon Gochugaru (Korean chili flakes); 3 tablespoons Gluten-Free Soy Sauce; 4 cloves Garlic (minced); 1 teaspoon Ginger (minced); 1 tablespoon Honey; 1 tablespoon Sesame Oil; 1 tablespoon Sweet Potato Starch; 2 tablespoons Vegetable Oil

Dak Galbi is a popular Korean dish of stir-fried marinated chicken in a spicy gochujang-based sauce, typically served with rice cakes and vegetables. This recipe is adapted to be gluten-free by using tamari and gluten-free gochujang, along with sweet potato starch for thickening.

30m prep + 35m cook4 servings

Contains soyContains sesameWHEAT-free

650 cal|40g protein|70g carbs|25g fat|8g fiber

Ingredients

1.5 lbs Chicken Thighs (boneless, skinless, cut into bite-sized pieces)
1 lb Rice Cakes (Tteok)
4 cups Cabbage (chopped)
1 medium Onion (sliced)
1 cup Carrots (sliced)
1/2 cup Green Onions (chopped)
3 tablespoons Gochujang (Korean chili paste)
1 tablespoon Gochugaru (Korean chili flakes)
3 tablespoons Gluten-Free Soy Sauce
4 cloves Garlic (minced)
1 teaspoon Ginger (minced)
1 tablespoon Honey
1 tablespoon Sesame Oil
1 tablespoon Sweet Potato Starch
2 tablespoons Vegetable Oil

Instructions

1In a large bowl, combine the 1.5 lbs of boneless, skinless chicken thighs (cut into bite-sized pieces), 3 tablespoons of gochujang, 1 tablespoon of gochugaru, 3 tablespoons of gluten-free soy sauce, 4 cloves of minced garlic, 1 teaspoon of minced ginger, 1 tablespoon of honey, 1 tablespoon of sesame oil, and 1 tablespoon of sweet potato starch. Mix everything together thoroughly until the chicken is evenly coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
2Heat 2 tablespoons of vegetable oil in a large 12-inch skillet or wok over medium-high heat (400°F / 200°C). Once the oil is shimmering, carefully add the marinated chicken. Stir-fry the chicken for 5-7 minutes, or until it is browned on all sides and almost cooked through. The chicken should reach an internal temperature of 165°F (74°C).
3Add the 4 cups of chopped cabbage, 1 medium sliced onion, and 1 cup of sliced carrots to the skillet with the chicken. Continue to stir-fry for another 5-7 minutes, until the vegetables begin to soften and the 1 lb of rice cakes become tender and slightly chewy. If the mixture seems too dry, you can add a tablespoon or two of water.
4Add the 1/2 cup of chopped green onions to the skillet. Stir-fry for 1 more minute until the green onions are fragrant and slightly wilted.
5Serve the Dak Galbi hot immediately after cooking. It is traditionally served with rice on the side.

Substitutions

Soy Sauce → Gluten-Free Soy Sauce (Tamari)(avoids Gluten)

Wheat Flour → Sweet Potato Starch(avoids Gluten)

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.