Dakgalbi
닭갈비
Spicy stir-fried chicken with cabbage, sweet potato, and rice cakes in a gochujang sauce, cooked in one big pan.
Serves 4
Prep 20 min
Cook 25 min
Ingredients
- 1.5 lb boneless chicken thighs, cut into bite-size pieces
- 3 tablespoons gochujang
- 1 tablespoon gochugaru
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- 1 sweet potato, peeled and sliced 1/4 inch thick
- 3 cups chopped cabbage
- 1 cup cylinder-shaped rice cakes
- 1 onion, sliced
- 2 tablespoons vegetable oil
- 4 perilla leaves, optional
Steps
Step 1. Mix the gochujang, gochugaru, soy sauce, sugar, garlic, and sesame oil. Toss with the chicken and marinate for at least 30 minutes.
Step 2. Heat the vegetable oil in a large wide pan over medium heat. Add the sweet potato and cook for 5 minutes with the lid on.
Step 3. Add the chicken and marinade. Stir and cook for 8 minutes, until the chicken starts to turn opaque.
Step 4. Add the cabbage, rice cakes, and onion. Cook, stirring often, for 10 minutes, until the chicken is cooked through (165°F) and the sweet potato is tender.
Step 5. Stir in the perilla leaves if using and serve from the pan, with rice.
Where this recipe comes from
Yoribang Korean recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Korean dishes. Gochujang and gochugaru (chili paste and flakes), doenjang, and Korean radish are sold at Asian grocery stores. Heat levels vary a lot between brands, so start with less and add more to taste.