Dakgalbi (Korean Spicy Chicken Stir-Fry)
User Reviews
5
4 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
20 mins
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Temps de Repos
4 hrs
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Total Time
1 hr 5 mins
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Servings
3 people
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Course
Main Course
Dakgalbi (Korean Spicy Chicken Stir-Fry)
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Dak galbi or dakgalbi (닭 갈비), is a Korean dish consisting of spicy chicken sautéed in a sauce made from gochujang, with sweet potato, cabbage, shiso leaves, green onions, tteok and other ingredients.
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Ingredients
- 1 lb chicken thighs de-boned, diced in 1 inch cubes
- ½ sweet potato cut into long thick sticks, medium
- ½ carrot sliced diagonally
- ¼ cabbage shredded, small
- 10 leaves shiso (Korean perilla)
- 6 oz. tteok (Korean rice cakes) soaked for 10 minutes and cut into pieces
- 3 tablespoons rice bran oil or vegetable oil
Sauce for the marinade
- 3 tablespoons gochujang (Korean chilli paste)
- 2 tablespoons rice wine
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 cloves garlic minced
- 1 teaspoon ginger chopped, fresh
- 1 teaspoon Korean curry powder
- 1 scallion chopped, small
- black pepper freshly ground
Equipment
- Pan
Instructions
- In a bowl, combine all the ingredients for the marinade and marinate the chicken in the mixture for 4 hours.
- Preheat a wok (or pan) over medium-high heat and once heated, add a little rice bran oil.
- Place all the vegetables and the tteok pieces in the wok and add the chicken and its marinade on top.
- Cook over medium-high heat for 10 minutes, then reduce the heat to medium-low and cook for 10 minutes.
- Stir regularly during cooking.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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