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Dakgalbi (Korean Spicy Chicken Stir-Fry)

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.

Prep Time
45 mins
Cook Time
45 mins
Temps de Repos
4 hrs
Total Time
1 hr 5 mins
Servings: 3 people
Course: Main Course
Cuisine: Asian , Korean

Ingredients

  • 1 lb chicken thighs de-boned, diced in 1 inch cubes
  • ½ medium sweet potato cut into long thick sticks
  • ½ carrot sliced ​​diagonally
  • ¼ small cabbage shredded
  • 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 fresh ginger chopped
  • 1 teaspoon Korean curry powder
  • 1 small scallion chopped
  • black pepper freshly ground
Equipment
  • Pan

Instructions

    Cup of Yum
  1. In a bowl, combine all the ingredients for the marinade and marinate the chicken in the mixture for 4 hours.
  2. Preheat a wok (or pan) over medium-high heat and once heated, add a little rice bran oil.
  3. Place all the vegetables and the tteok pieces in the wok and add the chicken and its marinade on top.
  4. Cook over medium-high heat for 10 minutes, then reduce the heat to medium-low and cook for 10 minutes.
  5. Stir regularly during cooking.