Dak Galbi (Korean Spicy Chicken Stir-Fry)

A fiery and flavorful Korean chicken stir-fry with gochujang, cabbage, rice cakes, and sweet potatoes, perfect for a comforting and spicy dinner at home.

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups Green Cabbage, shredded
• 1 medium Sweet Potatoes, peeled and cubed
• 1 cup Korean rice cakes (tteok)
• 3, sliced Green onions, sliced
• 3 tbsp Gochujang (Korean chili paste)
• 1 tbsp Gochugaru (Korean chili flakes)
• 2 tbsp Soy sauce
• 1 tbsp Minced garlic
• 1 tsp Ginger, minced
• 1 tbsp Honey
• 1 tbsp Sesame oil
• 1 tbsp Rice wine (mirin)
• 1/4 tsp Black pepper
• For garnish Sesame seeds

Instructions

1. In a bowl, mix chicken with gochujang, gochugaru, soy sauce, minced garlic, minced ginger, honey, sesame oil, rice wine (mirin), and black pepper. Marinate for at least 30 minutes.
2. Heat a large skillet or wok over medium-high heat. Add marinated chicken and cook until browned, about 5 minutes.
3. Add shredded cabbage, cubed sweet potatoes, and rice cakes to the skillet. Stir-fry until vegetables are tender and chicken is fully cooked, reaching an internal temperature of 165°F (74°C), about 10-15 minutes. Add a little water if the mixture becomes too dry.
4. Stir in sliced green onions.
5. Serve hot, garnished with sesame seeds and more green onions if desired. Serve with steamed rice on the side.

Cuisine: Korean

Suitability:

Prep Time: 25 mins

Cook Time: 25 mins

Serving Size: 3

Meal Type: dinner