The Cook-Together Concept
Dakgalbi is a Korean street-food staple from Chuncheon city — a sizzling iron pan of spiced chicken, vegetables and rice cake. The heat comes from gochujang (fermented chilli paste), gochugaru (chilli flakes), garlic and soy sauce. None of those belong in your dog's bowl. But the base underneath all of that does.
The approach here is simple: start the same pan, cook the chicken and vegetables together until tender, then split the portions before the spice hits. Your dog gets the clean, flavourful base. You get the full Korean experience. One wok, twenty-five minutes, two dinners.
Cook together: Chicken thigh (cubed), sweet potato, zucchini, a thin slice of fresh ginger, a drizzle of sesame oil.
Split here: Once chicken is cooked through and vegetables are tender, scoop out your dog's portion into a separate bowl.
Dog's bowl: Serve over brown rice, top with a scrambled or fried egg. Stir in salmon oil and eggshell calcium cold once it has cooled slightly.
Your bowl: Add gochujang, gochugaru, garlic, soy sauce and spring onion to the remaining pan. Toss over high heat for 2–3 minutes and serve over rice.
Never add the human seasonings first. Gochujang, garlic, soy sauce and chilli are all toxic or harmful to dogs — gochujang contains garlic and salt, and capsaicin causes GI distress. Always split the portions before seasoning your own.
Ingredients by Dog Size
Scale to your dog's weight. These portions are for one meal — adjust if you're batch cooking for the week.
- 80 g chicken thigh, boneless skinless, cubedMain protein — thigh over breast for higher taurine
- 35 g sweet potato, cubedPeeled, roughly 2 cm pieces
- 30 g zucchini, slicedQuarter rounds — cooks quickly
- ½ tsp sesame oilFor cooking only — omega-6, not omega-3
- 1 thin slice fresh gingerOptional but good — aids digestion. Remove before serving if preferred.
- 40 g cooked brown riceBase — cook separately or use leftover rice
- 1 egg, scrambled or fried no oilTop the bowl once assembled
- ¼ tsp salmon oil⚠️ Stir in cold AFTER cooling — heat destroys omega-3
- ¼ tsp eggshell calcium powderAdd cold after cooking — corrects Ca:P ratio
- 130 g chicken thigh, boneless skinless, cubed
- 55 g sweet potato, cubed
- 50 g zucchini, sliced
- ½ tsp sesame oil
- 1 thin slice fresh gingerOptional
- 70 g cooked brown rice
- 1 egg, scrambled or fried no oil
- ½ tsp salmon oil⚠️ Add cold after cooling
- ¼ tsp eggshell calcium powderAdd cold
- 200 g chicken thigh, boneless skinless, cubed
- 85 g sweet potato, cubed
- 80 g zucchini, sliced
- 1 tsp sesame oil
- 2 thin slices fresh gingerOptional
- 110 g cooked brown rice
- 2 eggs, scrambled or fried no oil
- 1 tsp salmon oil⚠️ Add cold after cooling
- ¼ tsp eggshell calcium powderAdd cold
- 280 g chicken thigh, boneless skinless, cubed
- 110 g sweet potato, cubed
- 110 g zucchini, sliced
- 1 tsp sesame oil
- 2 thin slices fresh gingerOptional
- 155 g cooked brown rice
- 2–3 eggs, scrambled or fried no oil
- 1½ tsp salmon oil⚠️ Add cold after cooling
- ¼ tsp eggshell calcium powderAdd cold
Method — Dog's Portion
- 1
Heat sesame oil in a wok or non-stick pan over medium-high heat. Add sweet potato and cook for 3–4 minutes until it starts to soften at the edges.
- 2
Add chicken thigh pieces and ginger slice. Stir-fry for 4–5 minutes until the chicken is mostly cooked through and lightly golden.
- 3
Add zucchini. Stir-fry for a further 2 minutes. Chicken should be fully cooked (no pink) and vegetables tender but not mushy.
- 4
⬅ Split here: Scoop your dog's portion into a separate bowl. Remove the ginger slice. Set aside to cool to warm (not hot).
- 5
In a small pan, scramble or fry an egg without oil or butter. Place on top of your dog's bowl over rice.
- 6
Once the bowl is warm (not steaming), stir in salmon oil and eggshell calcium powder cold. Serve immediately.
👨🍳 Your bowl — finish with Korean spice
- 2 tbsp gochujang (Korean fermented chilli paste)
- 1 tsp gochugaru (Korean chilli flakes)
- 3 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil (finish)
- 2 spring onions, sliced
- Optional: 1 tbsp rice syrup or honey
Return the remaining pan to high heat. Add garlic and stir for 30 seconds. Add gochujang, gochugaru, soy sauce and rice syrup. Toss everything together for 2 minutes until sticky and caramelised. Serve over rice with a fried egg on top and spring onion to finish.
Nutritional note: This recipe provides good protein, fibre and omega-3 when salmon oil is added. It is not a complete and balanced meal by AAFCO standards for daily long-term feeding. For dogs eating homemade food exclusively, we recommend using a complete vitamin and mineral premix (such as BalanceIT or Animal Essentials) and consulting your vet for a full nutritional assessment. This bowl works well as part of a rotational feeding approach.
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