Dak Galbi (Spicy Stir-Fried Chicken) with Rice Cakes - Gluten-Free
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.
Make this recipe part of your week
Sign in to keep this exact recipe. You choose what to save or replace.
Ingredients
- about 680 g Chicken Thighs (boneless, skinless, cut into bite-sized pieces)
- about 450 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.
Instructions
- 1In a large bowl, combine the about 680 g 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 about 30 cm 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 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 about 450 g 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.
Keep a label checklist handy when you cook
Get the free 7-rule checklist for reading packaged-ingredient labels, then one practical allergy-aware tip each week. Confirm by email; no Safe Plated account needed.
One practical tip each week. Unsubscribe anytime. See our privacy policy.
More korean recipes to explore
Different recipes may contain different allergens. Review each ingredient list for your household.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.