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Dakgalbi Fried Rice
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5 from 1 vote

Dakgalbi Fried Rice


Dakgalbi Fried Rice

  • 1 cup Cooked Rice
  • 1 whole Chicken Breast
  • ¼ whole Onion
  • 1 stalk Spring Onion
  • cup Kimchi
  • A handful Gim (Laver)

Fried Rice Marinade

  • 1 Tablespoon Gochujang
  • 1 Tablespoon Gochugaru
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Sugar
  • 1 Tablespoon Mirim
  • 1 teaspoon (!) Sesame Oil
  • 2 cloves Garlic
  • 3-4 cracks Black Pepper
  • 2 pinches Salt


Prep Ingredients

  • Dice the chicken breast (or thigh) into small bite-sized pieces.
  • Dice the onion into small pieces. Cut spring onion into thin slices. And measure ⅓ cup of Kimchi. Cut the Kimchi into small pieces with a pair of scissors.
  • Make Fried Rice Marinade: Mix Gochujang (1 Tablespoon), Gochugaru (1 Tablespoon), Soy Sauce (1 Tablespoon), Sugar (1 Tablespoon), Mirim (1 Tablespoon), Sesame Oil (1 teaspoon!), Mince 2 cloves of garlic, Black Pepper (3-4 cracks) and Salt (2 Pinches).

Make Fried Rice

  • Take out a frying pan (or skillet). Place on MEDIUM heat. Place vegetable oil in. Once its hot, drop in the spring onion pieces. Stir-fry around until you can smell the spring onion in the air.
  • Then add in the chicken pieces. Let it cook until you get some browning on one side. Then add in the diced onion and kimchi. Stir-fry everything together until the chicken is cooked 80% through.
  • Next, add in about 50% of the spicy marinade. Stir-fry it all for around 30 seconds.
  • Now, add-in the cooked rice. Make sure to add more sauce too (you can add it all in!). Then stir-fry until the rice is evenly coated. (Optional: At the point, you can sprinkle on some shredded cheese too!)
  • Then use a wooden spoon or spatula and flatten out the rice on the frying pan. Let it cook for a 15-20 more seconds. Then turn off the heat.
  • Garnish with dried laver flakes (gim). Bon Appetit!