Korean

Dakgalbi (Spicy Stir-fried Chicken)

Name: Dakgalbi (Spicy Stir-fried Chicken)
Total time: 45 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 500g boneless skinless chicken thighs (cut into bite-sized chunks); 3 tbsp gochujang; 2 tbsp gochugaru; 2 tbsp soy sauce; 1 tbsp sugar; 1 tbsp curry powder; 2 cups green cabbage (chopped); 1 sweet potato (peeled and sliced into sticks); 1 cup tteok (rice cakes); 10 perilla leaves (torn)

Diced chicken marinated in a gochujang-based sauce, stir-fried with sweet potatoes, cabbage, perilla leaves, and tteok.

45 minutes

Serves 3

Dinner

Contains common allergens

Soy Wheat

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Instructions

6 steps

1
Prepare the marinade by mixing gochujang, gochugaru, soy sauce, sugar, curry powder, 1 tbsp minced garlic, and a splash of water to form a thick paste.

2
Toss the chicken chunks in the marinade, cover, and let sit for at least 30 minutes in the refrigerator.
3
Heat a very large, wide, flat cast-iron pan or skillet over medium-high heat with a drizzle of oil.
4
Add the marinated chicken, sweet potato sticks, chopped cabbage, and rice cakes. Stir-fry continuously for 10-15 minutes, allowing the cabbage to release its water to steam the sweet potatoes.
5
Once the chicken is cooked through and the sweet potatoes are tender, toss in the torn perilla leaves for the final minute of cooking.
6
Optional but recommended: Melt shredded mozzarella cheese over the top before serving, and save a little leftover sauce in the pan to fry rice at the end of the meal.

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