Dakgalbi Fried Rice

Ingredients

• 240 ml (1 cup)cooked rice
• 1 wholechicken breast
• 1/4 wholeonion
• 1 stalkspring onion
• 80 ml (1/3 cup)kimchi
• A handfulgim (laver)
• 15 ml (1 tablespoon)gochujang
• 15 ml (1 tablespoon)gochugaru
• 15 ml (1 tablespoon)soy sauce
• 15 ml (1 tablespoon)sugar
• 15 ml (1 tablespoon)mirim
• 5 ml (1 teaspoon)sesame oil
• 2 clovesgarlic
• 3–4 cracksblack pepper
• 2 pinchessalt

Instructions

1. 1

   Prepare the ingredients

   Cut the chicken breast into small bite-sized pieces. Dice the onion, slice the spring onion thinly, and measure the kimchi before cutting it into small pieces with scissors.

2. 2

   Mix the marinade

   Combine the gochujang, gochugaru, soy sauce, sugar, mirim and sesame oil. Mince the garlic and add it with the black pepper and salt.

3. 3

   Cook the spring onion

   Set a frying pan or skillet over medium heat and add vegetable oil. When it is hot, add the spring onion and stir-fry until fragrant.

4. 4

   Brown the chicken

   Add the chicken and cook until one side has browned. Add the diced onion and kimchi, then stir-fry until the chicken is about 80% cooked through.

5. 5

   Add the marinade

   Stir in about half of the spicy marinade and cook everything together for around 30 seconds.

6. 6

   Fry the rice

   Add the cooked rice and more marinade, using all of it if you like. Stir-fry until the rice is evenly coated; shredded cheese can be added at this point if desired.

7. 7

   Finish and serve

   Flatten the rice in the pan with a wooden spoon or spatula and cook for another 15–20 seconds. Turn off the heat and garnish with dried laver flakes.

What is dakgalbi fried rice?

Dakgalbi is a Korean dish associated with spicy, pan-cooked chicken, and this fried rice borrows its bold seasoning and chicken-and-kimchi combination. Here, rice is stirred through the mixture so it picks up the sauce and browned flavours in the pan.

The balance of gochujang, gochugaru and kimchi gives the dish heat, savouriness and tang. Spring onion and gim add aromatic and seaweed notes to finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 15g protein, 19g carbs, 4g fat.

The rice and sugar provide most of the carbohydrates, while the chicken supplies most of the protein. Sesame oil, vegetable oil and the chicken contribute fat; serve the rice with extra vegetables to make the plate more balanced.

Get the ingredients ready

Even pieces: Cut the chicken into small, similar-sized bites so they cook at much the same pace. Dice the onion and kimchi small enough to mix easily through the rice.

Cooked rice: Have the rice ready before you start frying, as the cooking moves quickly once the chicken and aromatics are in the pan.

Build the marinade

Sauce base: Gochujang brings fermented chilli depth, while gochugaru adds chilli flavour and heat. Soy sauce, sugar and mirim round out the seasoning.

Garlic and sesame oil: Mix in the minced garlic, pepper and salt, then measure the sesame oil carefully. The recipe divides the marinade between cooking the chicken and coating the rice.

Brown before adding rice

Chicken first: Let the chicken brown on one side before adding the onion and kimchi. This gives the pieces contact with the hot pan before the extra ingredients release moisture.

Partial cooking: The method adds the marinade when the chicken is about 80% cooked. Keep stirring at that stage, then continue cooking with the rice until the chicken is cooked through.

Coat the rice evenly

Sauce in stages: The recipe starts with about half the marinade, then adds more with the rice. Stir thoroughly so the grains take on an even coating; use the remaining sauce to suit your taste.

Brief finish: Once coated, spread the rice flat and leave it for 15–20 seconds before turning off the heat. This gives the bottom a short chance to cook against the pan.

Choose the right pan heat

Medium heat: Start at medium, adding the spring onion only once the vegetable oil is hot. Stir it until fragrant rather than letting it sit and darken.

Watch the pan: If the mixture catches or browns too quickly, lower the heat slightly. Keep the ingredients moving as the sauce and rice go in.

Serve it with

Fresh contrast: Serve the fried rice with a crisp salad or lightly dressed vegetables to balance its spicy, savoury flavour. Keep sides simple so the kimchi and chilli sauce remain the focus.

Finishing touch: Scatter the dried gim over the rice just before serving. If using the optional shredded cheese, add it while the rice is hot so it can soften.

Recipe notes & tips

• Cut the chicken and kimchi into small pieces so they distribute easily through the rice.
• Mix the marinade before heating the pan to keep the cooking sequence moving.
• Use cooked rice that is ready to add as soon as the chicken is partly cooked.
• Add the marinade in stages and taste the finished rice before using all of it.
• Add the gim at the end to keep its texture distinct.
• If adding the optional cheese, sprinkle it over the rice while it is still hot.

Variations

• Use chicken thigh: Cut it into bite-sized pieces in place of breast for a richer result.
• Add cheese: Sprinkle shredded cheese over the rice at the end and let the heat soften it.
• Adjust the chilli: Use less gochugaru for a milder version.
• Add extra kimchi: Cut it into small pieces and stir it in with the onion.
• Finish with more spring onion: Scatter thin slices over the rice just before serving.

Common mistakes to avoid

• Uneven chicken pieces: Cut them to a similar size so they cook at a more even rate.
• Adding rice too early: Wait until the chicken and kimchi have had their turn in the pan.
• Pouring in all the marinade at once: Start with about half, then add more with the rice.
• Leaving the rice unstirred: Stir it through the sauce so the grains are evenly coated.
• Overcooking the chicken: Continue cooking until it is cooked through, without leaving it in the pan longer than needed.
• Skipping the final spread: Flatten the rice briefly for the recipe’s 15–20 second finish.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat until steaming hot throughout, stirring so the rice warms evenly.

Frequently asked questions