Dak Galbi (Korean Spicy Chicken Stir-Fry)

Name: Dak Galbi (Korean Spicy Chicken Stir-Fry)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: ['8', '2 pounds of chicken']
Cuisine: korean
Ingredients: 1 tablespoon vegetable oil; 2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces, or more as needed; 0.25 cup gochujang (Korean hot pepper paste); 2 tablespoons soy sauce; 2 tablespoons gochugaru (Korean red pepper flakes); 1 tablespoon mirin (Japanese sweet wine); 1 tablespoon brown sugar; 1 tablespoon sesame oil; 4 cloves garlic, minced; 0.25 teaspoon ground black pepper; 0.25 teaspoon ground ginger; 2 cups Korean-style glutinous rice cakes (tteok); 0.25 large head cabbage, sliced into strips; 1 sweet potato, sliced into rounds; 0.5 onion, chopped; 3 scallions, sliced into 1-inch pieces, divided; 4 leaves perilla leaves, sliced, or to taste; 0.5 cup water; 1 tablespoon sesame seeds

⏱ 50 mins 🍽 ['8', '2 pounds of chicken'] 🌶 korean 🏷 Main course

This popular Korean dish features chicken pieces stir-fried in a rich, spicy sauce made with gochujang and gochugaru. It is combined with cabbage, sweet potato rounds, and chewy rice cakes for a satisfying texture. The addition of perilla leaves and scallions adds fresh, aromatic notes. It's a comforting and robust meal, ideal for sharing as a main course.

Ingredients

1 tablespoon vegetable oil
2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces, or more as needed
0.25 cup gochujang (Korean hot pepper paste)
2 tablespoons soy sauce
2 tablespoons gochugaru (Korean red pepper flakes)
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon brown sugar
1 tablespoon sesame oil
4 cloves garlic, minced
0.25 teaspoon ground black pepper
0.25 teaspoon ground ginger
2 cups Korean-style glutinous rice cakes (tteok)
0.25 large head cabbage, sliced into strips
1 sweet potato, sliced into rounds
0.5 onion, chopped
3 scallions, sliced into 1-inch pieces, divided
4 leaves perilla leaves, sliced, or to taste
0.5 cup water
1 tablespoon sesame seeds

Method

Warm the vegetable oil in a large nonstick saucepan. Place the chicken pieces in the pan and stir them until they are almost opaque, which should take 4 to 7 minutes.
Mix the gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger together in a bowl. Pour this mixture into the saucepan with the chicken. Continue to cook and stir until the chicken is browned and fully coated, for 3 to 5 minutes.
Add the rice cakes, cabbage, sweet potato, and onion to the skillet with the chicken. Cook until you see the sweet potato change colour, about 10 minutes. Stir in 2 to 2 1/2 scallions and the perilla leaves. Cook until the leaves have wilted, for about 3 minutes. If the sauce looks dry, pour in a little more water. Finish by sprinkling with the leftover scallions and sesame seeds.

Nutrition (per serving)

Calories386 kcal

Fat7 g

Sugars7 g

Protein26 g

Sodium384 mg

Recipe details

CategoryMain course

Cuisinekorean

Authormykoreaneats