This delicious Korean Chicken Dakgalbi recipe is full of tender chicken, a deliciously spicy sauce and lovely veggies. This spicy chicken recipe is a non-traditional take on Dak Galbi you can easily make at home.
Why You’ll Love This Dakgalbi Recipe
- Korean Inspired. Similar to the Dakgalbi you love, but with a twist on ingredients.
- Low Carb . 9 net carbs per serving.
- Delicious. Absolutely packed with flavor.
- High Protein . 35–yes, I said 35– grams of protein per serving.
What Exactly Is This Korean Chicken Recipe?
It’s called being inspired by dak galbi but actually being too lazy to get all the ingredients like rice cakes, perilla leaves, cabbage, etc. So basically it’s called using up whatever you have in the fridge (which is my typical approach to cooking).
Is this traditional? No, because I used different veggies. Traditional Korean dakgalbi would use cabbage, perilla leaves, etc. But I had veggies leftover from making the Japanese Vegetable Curry , so I decided to use what I had.
You would also have rice cakes in here traditionally, but I didn’t have any….see a theme here? I cook with whatever happens to be around, and you should too!
This deliciously spicy chicken recipe makes a wonderful weeknight dinner option that you can prepare earlier in the day or even marinate the chicken overnight in the fridge. Not only is it quite simple to throw together, but it’s fairly low in carbs as well. That means you can enjoy this delicious stovetop meal while still maintaining a keto lifestyle.
What Does Dak Galbi Mean?
Dak means “chicken” and galbi means “rib”.
Now this recipe is clearly not made with chicken ribs, but Korean Galbi is often made with beef short ribs. I can assure you that both are equally delicious.
What Is In Dak Galbi?
For The Veggies
- Yellow Peppers
- Mushrooms
- Bok Choy
- Cabbage
- Boneless Skinless Chicken Thighs
For The Sauce
- Gochujang
- Rice Vinegar
- Sesame Oil
- Minced Garlic
- Minced Ginger
- Gochugaru
- Kosher Salt
How To Make This Dakgalbi Recipe
Mix. In a small bowl , mix together the gochujang, rice vinegar, sesame oil, ginger, garlic, gochugaru and salt.
Pour. Place the chicken in a large bowl . Pour over the sauce and mix everything well.
Add in the veggies. Accept that your spatula won’t do the trick. Wash your hands and use your clean hands to mix everything together. I like to squish the veggies a little to macerate them so they take on more of the marinade.
Marinate. Let this rest for up to 30 minutes or for several hours in the refrigerator.
Heat. Heat up a 12-inch cast-iron pan or a nonstick pan on high heat.
Cook. When the pan is hot, add the chicken and veggies. Stir and then reduce heat to medium. Cover and cook for 15 minutes stirring halfway through until the chicken is cooked.
Serve. Serve with rice, lettuce leaves, or swiss chard leaves for wrapping.
How Do You Eat Dakgalbi?
If you went out to eat this dak-galbi Korean chicken recipe, after the chicken and veggies were cooked, you’d get some steamed rice which would be heated up in the fond that was left from cooking the chicken and veggies. So you’d have this delicious, spicy fried rice like thing to share. Or not share.
A lower carb option is to wrap it in perilla leaves, but since my little Texas town has nary a perilla leaf in sight, I wrap it in swiss chard leaves or lettuce leaves.
How Long Can You Marinate Chicken?
For this Dakgalbi recipe , I recommend marinating the chicken from 30 minutes to a few hours in the refrigerator. According to the USDA you can safely marinate chicken for up to two days in the fridge, but keep in mind that acidic marinades can actually make meat tougher the longer it marinates.
What Do You Use Gochujang For?
Korean Chicken Tips And Tricks
- In a restaurant, there would be a ginormous pan to cook this thing. I am not a restaurant, and I don’t have a ginormous thing. So you have two choices: Make this in 2 batches in a 12-inch skillet . Or you could cook it on this electric griddle , which is fun, but you don’t get the same fond thing going in which to mix up the rice. You can also use this griddle to make my Dae Ji Bulgogi or tortillas or chapati for my Frankies recipe . The final texture of this dish is midway between crispy and soupy. Lots of fond, but not lots of sauce. Just enough to soak up that rice!
- If you don’t have gochugaru, use a little cayenne pepper. Gochugaru is a LOT less spicy than cayenne, so don’t directly swap one for one.
- This dish tastes fabulous as leftovers, but due to the delicate veggies, it won’t freeze very well.
- Other veggies to use: shredded cabbage, sweet potatoes (which will take longer to cook through) or shredded carrots.
More Korean Recipes
- Air Fryer Beef Bulgogi - This dish uses such basic ingredients yet comes out tasting so very good.
- Yukgaejang - A great keto beef stew recipe that’s just a little bit out of the ordinary.
- Korean Cucumber Salad - A wonderful vegan, keto and simple cucumber salad recipe.
- Beef Bulgogi Burgers - A Korean twist on burgers.
- Air Fryer Korean Tacos - Crazy easy to make, and you’re going to love the flavors!
- Air Fryer Dae Ji Bulgogi - A wonderful way to get a savory, umami, spicy Korean grilled pork dish.
- Korean Galbi - A super yummy Korean short rib recipe.
- Pressure Cooker Dae Ji Bulgogi - Make flavorful and tender Korean pork in your Instant Pot.
- Kimchi Stew - spicy and tangy with incredible flavors!
- Korean Beef Bowl - the Instant Pot recipe you’ve been waiting for.
- Kimchi Pancakes - A delicious way to get more kimchi in your life.
Korean Chicken Dakgalbi
Equipment
- 12 inch Skillet
Ingredients
4 Cups Assorted Vegetables Like:
- ▢ 1 cup Yellow Peppers , chopped
- ▢ 1 cup Mushrooms , cut into quarters
- ▢ 1 cup Bok Choy , chopped
- ▢ 1 cup Cabbage , roughly chopped
- ▢ 1.5 pounds Boneless Skinless Chicken Thighs , cut into 2-inch pieces
For The Sauce
- ▢ 1/4 cup Gochujang
- ▢ 1/4 cup Rice Vinegar
- ▢ 2 tablespoons Sesame Oil
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 tablespoon Minced Ginger
- ▢ 2 teaspoons Gochugaru , or 1/2 teaspoon cayenne
- ▢ 1 teaspoon Kosher Salt
Instructions
- In a small bowl , mix together the gochujang, rice vinegar, sesame oil, ginger, garlic, gochugaru and salt.
- Place the chicken in a large bowl . Pour over the sauce and mix everything well.
- Add in the veggies. Accept that your spatula won’t do the trick. Wash your hands and use your clean hands to mix everything together. I like to squish the veggies a little to macerate them so they take on more of the marinade.
- Let this rest for up to 30 minutes or for several hours in the refrigerator.
- Heat up a 12-inch cast-iron pan or a nonstick pan on high heat.
- When the pan is hot, add the chicken and veggies. Stir and then reduce heat to medium. Cover and cook for 15 minutes stirring halfway through until the chicken is cooked.
- Serve with rice, lettuce leaves, or swiss chard leaves for wrapping.
Korean Chicken Tips And Tricks
- In a restaurant, there would be a ginormous pan to cook this thing. I am not a restaurant, and I don’t have a ginormous thing. So you have two choices: Make this in 2 batches in a 12-inch skillet . Or you could cook it on this electric griddle , which is fun, but you don’t get the same fond thing going in which to mix up the rice. You can also use this griddle to make my Dae Ji Bulgogi or tortillas or chapati for my Frankies recipe . The final texture of this dish is midway between crispy and soupy. Lots of fond, but not lots of sauce. Just enough to soak up that rice!
- If you don’t have gochugaru, use a little cayenne pepper. Gochugaru is a LOT less spicy than cayenne, so don’t directly swap one for one.
- This dish tastes fabulous as leftovers, but due to the delicate veggies, it won’t freeze very well.
- Other veggies to use: shredded cabbage, sweet potatoes (which will take longer to cook through) or shredded carrots.
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Nutrition
Originally Published April 20, 2020
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Korean Chicken Dakgalbi
Ingredients
4 Cups Assorted Vegetables Like:
- 1 cup Yellow Peppers chopped
- 1 cup Mushrooms cut into quarters
- 1 cup Bok Choy chopped
- 1 cup Cabbage roughly chopped
- 1.5 pounds Boneless Skinless Chicken Thighs cut into 2-inch pieces
For The Sauce
- 1/4 cup Gochujang
- 1/4 cup Rice Vinegar
- 2 tablespoons Sesame Oil
- 1 tablespoon Minced Garlic
- 1 tablespoon Minced Ginger
- 2 teaspoons Gochugaru or 1/2 teaspoon cayenne
- 1 teaspoon Kosher Salt
Instructions
- In a small bowl , mix together the gochujang, rice vinegar, sesame oil, ginger, garlic, gochugaru and salt.
- Place the chicken in a large bowl . Pour over the sauce and mix everything well.
- Add in the veggies. Accept that your spatula won’t do the trick. Wash your hands and use your clean hands to mix everything together. I like to squish the veggies a little to macerate them so they take on more of the marinade.
- Let this rest for up to 30 minutes or for several hours in the refrigerator.
- Heat up a 12-inch cast-iron pan or a nonstick pan on high heat.
- When the pan is hot, add the chicken and veggies. Stir and then reduce heat to medium. Cover and cook for 15 minutes stirring halfway through until the chicken is cooked.
- Serve with rice, lettuce leaves, or swiss chard leaves for wrapping.
Korean Chicken Tips And Tricks
- In a restaurant, there would be a ginormous pan to cook this thing. I am not a restaurant, and I don’t have a ginormous thing. So you have two choices: Make this in 2 batches in a 12-inch skillet . Or you could cook it on this electric griddle , which is fun, but you don’t get the same fond thing going in which to mix up the rice. You can also use this griddle to make my Dae Ji Bulgogi or tortillas or chapati for my Frankies recipe . The final texture of this dish is midway between crispy and soupy. Lots of fond, but not lots of sauce. Just enough to soak up that rice!
- If you don’t have gochugaru, use a little cayenne pepper. Gochugaru is a LOT less spicy than cayenne, so don’t directly swap one for one.
- This dish tastes fabulous as leftovers, but due to the delicate veggies, it won’t freeze very well.
- Other veggies to use: shredded cabbage, sweet potatoes (which will take longer to cook through) or shredded carrots.
Korean Chicken Dakgalbi https://twosleevers.com/korean-dak-galbi/
Want to put a fun twist on dinner tonight? Make these Indian Pulled Pork Tacos! They’re nothing like you’ve ever had, and you’re going to love the burst of flavor from the Indian spices and the tender pork.
If you like Indian food , and you also like tacos, then this is the perfect combination of ideas and flavors. All the flavor of traditional Indian food, and the convenience of tacos. And, it’s dinner made easy because you’re using your Instant Pot or electric pressure cooker.
This would be a fun way to take Taco Tuesday to a new and fun place in your house this week! Switch it up and indulge in some delicious Indian Pulled Pork Tacos instead of the traditional Mexican tacos. It will surprise your taste buds and keep tacos from being monotonous or boring!
Pressure Cooker Indian Pulled Pork Tacos
What is this you say? You’ve never had Instant Pot Pulled Pork Indian tacos before?? Hmm, I wonder why not?
Could it be because I was bored one day so I just invented them and there are actually no such things as Indian Tacos?
I think that just might be the case. This is what happens when I have too much time on my hands. We all get to enjoy Indian Tacos. Or East Indian Tacos anyway!
How to Make Pulled Pork Tacos
- Place meat, onions, tomatoes, ginger, garlic, 1 teaspoon of the garam masala, salt, turmeric, and cayenne in the inner liner of your Instant pot or pressure cooker.
- Cook for 15 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release any remaining pressure.
- Add the remaining teaspoon of garam masala and stir well. Using two forks, shred the meat and mix well with the sauce.
Do I Have To Make These With Pork?
Nope. If you don’t eat pork or don’t have pork on hand, you can also make this recipe using chicken or beef. I used pork because that’s what I had at home. You use whatever you want.
The fact that you shred the meat in this recipe makes it easy to use multiple different types of meats. Whatever meat you decide to use, I’m sure it will be delicious.
Getting The Best Flavor Out Of Your Pressure Cooker Indian Pork Tacos
If you don’t want to make them too spicy, you can limit, or omit the cayenne pepper altogether. It won’t ruin the flavor of the dish for you to leave out the cayenne, since there are so many other spices in these Indian Pulled Pork Tacos.
I would urge you to make your own garam masala by using my tried and true Garam Masala recipe here. This is absolutely fabulous and the cornerstone of all of my Indian recipes that need garam masala.
It is SO easy to make, as this video will show you to make your own Garam Masala
More Of OurBest Taco Recipes
- Chorizo Tacos
- Chicken Street Tacos
- Chipotle Steak Tacos
- Instant Pot Taco Soup
- Carne Picada
Some of the best recipes are made with a little bit of imagination and a lot of crossed fingers. I think this Indian pulled pork tacos recipe is one of the best pulled pork recipes I’ve tried.
Pressure Cooker Indian Pulled Pork Tacos
Ingredients
- ▢ 1 pound ( 453.59 g ) Boneless Pork Shoulder , diced into 2 inch cubes
- ▢ 1.5 cups ( 240 g ) onions, chopped
- ▢ 1 cup ( 242 g ) Canned Tomatoes , undrained
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 tablespoon Minced Ginger
- ▢ 2 teaspoons ( 2 teaspoons ) Garam Masala , divided
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1/4-1 teaspoon ( 0.25 teaspoon ) Cayenne Pepper
- ▢ 2 tablespoons ( 2 tablespoons ) Water
For Serving
- ▢ 8 ( 8 ) corn tortillas , or 4 Naans (OPTIONAL, Omit for Low carb)
- ▢ 1/4 cup ( 4 g ) Chopped Cilantro or Parsley
- ▢ 1/4-1/3 cup ( 40 g ) Red Onion. chopped
- ▢ 1 cup ( 245 g ) cucumber raita
- ▢ 1 ( 1 ) Lemon , cut into four wedges
For Cucumber Raita
- ▢ 1 cup shredded cucumber
- ▢ 1/2 cup Full-Fat Greek Yogurt
- ▢ 1/2 teaspoon Kosher Salt
- ▢ 1/2 teaspoon Ground Black Pepper
Instructions
- Place meat, onions, tomatoes, ginger, garlic, 1 teaspoon of the garam masala, salt, turmeric, and cayenne in the inner liner of your Instant pot or pressure cooker.
- Cook for 15 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release any remaining pressure.
- Add the remaining teaspoon of garam masala and stir well. Using two forks, shred the meat and mix well with the sauce.
- To serve, place meat on tortillas or naans. Sprinkle cilantro, and onion on the meat. Squeeze the lemon wedge on the meat. Serve with Cucumber raita on the side (see below)
- Garnish with cilantro and serve with rice or naan.
For the cucumber Raita
- Combine shredded cucumber, yogurt, salt and pepper. Serve.
Watch The Video
- Macros do not include the corn tortillas or naan that are listed as optional
- To further reduce carbs, reduce onions and tomatoes which is where most of the carbs in this recipe are coming from
- I also have a Mexican Pulled Pork recipe
- And this authentic Carnitas Recip e that you might enjoy
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Nutrition
Originally Published August 27, 2018
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
