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Posted by on Sep 4, 2012 in Recipes | 2 comments

Recipe: Dakgalbi tacos

Recipe: Dakgalbi tacos

The “Korean taco” is best known as a 불고기 bulgogi or 갈비 galbi/kalbi inspired dish with well seasoned but not particularly spicy grilled beef. In Korea, when people are in a spicy mood, pork, octopus or chicken becomes the protein of choice.

The most famous style of 닭갈비 dakgalbi, called 춘천 닭갈비 Chuncheon dakgalbi, is made with a combination of grilled chicken, sweet potato, rice noodles and cabbage all grilled together. I’ve deconstructed it and brought it a little closer to old Mexico by dispensing with the 가래떡 garaetteok (large rice noodles) and leaving the cabbage raw for a garnish on top. Cabbage lends a cooling crunch to an otherwise spicy dish.

닭갈비 Dakgalbi Tacos

Serves four as a main course.


1/2 large sweet potato, peeled and finely diced
1 pound chicken, cubed
1/2 cup sweet onion, chopped
4 tablespoons 고추장 gochujang (spicy red pepper sauce)
2 tablespoons sesame oil
1 tablespoon soy sauce or fish sauce
2 teaspoons honey
4 cloves garlic, minced
1 tablespoon 고추가루 gochugaru (Korean spicy red chili powder)
1 tablespoon Korean curry powder
1/2 teaspoon salt
1/4 head cabbage, shredded (for garnish)
1 tablespoon black sesame seeds (for garnish)


  1. Place ground chicken, sweet potato and onion in a bowl, and mix to combine.
  2. In a separate bowl, mix the other ingredients, except the black sesame seeds and cabbage. Reserve 1 tablespoon of the sesame oil for later. Stir to combine. 
  3. Pour the sauce into the bowl with the chicken, sweet potato and onion to marinade for a few hours. 
  4. Preheat your skillet to medium-high, and add 1 tablespoon of sesame oil. Once the oil is hot, add all the ingredients to the skillet and stir fry for about 10 minutes until the chicken is completely cooked.
  5. Plate a large spoonful of the dakgalbi onto a small tortilla and top with shredded cabbage and sesame seeds.


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  2. Very Mexican but with Korean fittings. Absolutely great taste.

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