Dak Galbi (Korean Spicy Chicken Stir Fry)
, Serves 3
Gochujang-marinated chicken stir-fried with cabbage, sweet potato and chewy rice cakes in one big skillet.
| prepPreheat a large skillet on medium-high heat | ||||
| 3 Tbsp gochujang (Korean chili paste) | Mix marinade | Marinate chicken 30 min – overnight | Top with chicken, cook 3-4 min high | Cook medium-low 10-15 min, stir often |
| 2 Tbsp rice wine | ||||
| 1 Tbsp gochugaru (Korean chili flakes) | ||||
| 1 Tbsp soy sauce | ||||
| 1 Tbsp raw sugar | ||||
| 1 Tbsp minced garlic | ||||
| 1 tsp minced ginger | ||||
| 1 tsp Korean curry powder | ||||
| 1/2 onion / 35 g | ||||
| Few sprinkles ground black pepper | ||||
| 500 g chicken thigh fillets | ||||
| 2-3 Tbsp cooking oil | Heat oil in skillet | Add vegetables & rice cakes | ||
| 1/2 sweet potato / 180 g | ||||
| 1/2 carrot / 60 g | ||||
| 1/4 cabbage / 320 g | ||||
| 10 Korean perilla leaves / 35 g | ||||
| 18 pieces Korean rice cakes | ||||
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