Easy 30 Minute Spicy Korean Chicken Recipe

Bold, spicy, sweet, and absolutely irresistible — this 30-minute spicy Korean chicken recipe is perfect for busy weeknights or when you’re craving something fiery and flavorful.

🥢 Introduction

Korean cuisine is known for its bold flavors, vibrant colors, and rich history — and this spicy Korean chicken, inspired by the popular dish Dakgalbi (닭갈비), is no exception. Traditionally made in a large pan and cooked right at the table, Dakgalbi features chicken marinated in a spicy-sweet gochujang-based sauce, stir-fried with veggies and sometimes noodles or rice cakes.

🍗 What is Dakgalbi?

Dakgalbi translates to “chicken ribs,” but don’t let the name fool you — it’s usually made with boneless chicken thigh or breast. Originating from the city of Chuncheon, Dakgalbi has become a staple in Korean homes and eateries. It’s:

• Spicy and savory

• Slightly sweet

  - Advertisement -

• Packed with umami

• Highly customizable

🍳 Equipment Needed

• Large non-stick skillet or wok

• Mixing bowls

• Knife and cutting board

• Tongs or spatula

👨‍🍳 Step-by-Step Instructions

Step 1: Prep the Chicken

Cut chicken into bite-sized chunks. Pat dry with a paper towel for better browning.

Step 2: Make the Marinade

In a bowl, mix:

• 2 tbsp gochujang

• 1 tbsp gochugaru (optional)

• 1 tbsp soy sauce

• 1 tbsp sugar

• 1 tbsp sesame oil

• 1 tbsp mirin

• 1 tbsp minced garlic

• 1 tsp grated ginger

• ½ onion (grated)

Stir until smooth.

Step 3: Marinate

Add chicken to the marinade and mix well. Let it sit for at least 10 minutes (or overnight in the fridge for deeper flavor).

Step 4: Prep Veggies

While the chicken marinates, prep your vegetables. Thinly slice the potatoes so they cook faster.

Step 5: Cook the Chicken

Heat 1 tbsp neutral oil in a large pan over medium-high heat. Add chicken and stir-fry for 4–5 minutes until it begins to brown.

Step 6: Add Vegetables

Add potatoes and carrots first (they take longer), then onions and cabbage. Stir-fry for another 10–12 minutes, until chicken is cooked through and veggies are tender.

Optional Step 7: Add Cheese or Noodles

If adding cheese, sprinkle on top and let melt. For noodles, stir in cooked noodles during the last 2–3 minutes of cooking.

Step 8: Garnish & Serve

Top with scallions and toasted sesame seeds. Serve hot with steamed rice or lettuce leaves for wrapping.

🍽️ Serving Suggestions

• Steamed rice: Soaks up the spicy sauce perfectly.

• Lettuce wraps: Korean-style ssam! Wrap chicken and rice in romaine or perilla leaves.

• Pickled radish or kimchi: Adds crunch and tang to balance the spice.

• Fried egg on top: Why not?

🔄 Variations

🌱 Vegetarian

• Substitute chicken with firm tofu or mushrooms.

• Use a vegetarian gochujang (some versions include anchovy).

🍯 Mild Version

• Reduce gochugaru or omit completely.

• Add more sugar or a splash of milk to mellow the spice.

🍜 Noodle Version

• Add ramyeon noodles, udon, or even glass noodles.

• Increase sauce ingredients slightly to coat the noodles.

🧊 Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze cooked chicken (without noodles) for up to 1 month.

• Reheat: Warm on the stove or in the microwave, adding a splash of water if needed.

🥗 Health & Nutrition

Per Serving (based on 4 servings):

• Calories: ~400-500

• Protein: 30–35g

• Carbs: 20–30g (depends on add-ins)

• Fat: 15–20g

• Fiber: 3–5g

Tips:

• Use chicken breast for lower fat.

• Add more veggies for fiber and nutrients.

• Go light on sugar for a diabetic-friendly version.

🌏 Cultural Notes

Dakgalbi is more than just food — it’s an experience. In Korea, it’s typically cooked on a large, round skillet at the center of the table. It’s communal, interactive, and often accompanied by laughter, drinks, and a lot of side dishes (banchan).

It originated in the 1960s as a budget-friendly meal for students in Chuncheon, now a popular destination for Dakgalbi tours. This recipe brings that tradition into your kitchen.

📝 Final Thoughts

This 30-minute spicy Korean chicken is everything you could want in a dish — quick, customizable, comforting, and bursting with flavor. Whether you’re new to Korean cooking or a seasoned gochujang enthusiast, it’s a must-try.