Korean Spicy Chicken Stir Fry Dak Galbi Without Sesame 1771028723135 Nuv7

Ingredients

• 1.5 lbs Chicken thighs, boneless and skinless, bite-sized
• 4 tbsp Gochujang (Korean red chili paste)
• 2 tbsp Gochugaru (Korean red chili flakes)
• 3 tbsp Soy sauce
• 2 tbsp Minced garlic
• 1 tsp Grated ginger
• 3 cups Green cabbage, chopped into large chunks
• 1 medium Sweet potato, sliced into matchsticks
• 1 cup Rice cakes (Tteokbokki tteok)(optional)
• 2 tbsp Vegetable oil
• 3 stalks Green onions, sliced

Instructions

1. 1

   In a large bowl, combine gochujang, gochugaru, soy sauce, garlic, and ginger to create the marinade.

2. 2

   Add the chicken pieces to the marinade, coating thoroughly, and let sit for at least 30 minutes in the refrigerator.

3. 3

   Heat the vegetable oil in a large flat skillet or wok over medium-high heat.

4. 4

   Add the marinated chicken and the sliced sweet potatoes, cooking for about 5 minutes until the chicken begins to brown.

5. 5

   Add the cabbage and rice cakes to the pan, tossing frequently to ensure the sauce coats all vegetables.

6. 6

   Reduce heat to medium, cover with a lid, and cook for 10 minutes until the sweet potatoes are tender and the chicken is cooked through.

7. 7

   Remove the lid, increase heat to high for 2 minutes to thicken the sauce and slightly char the edges.

8. 8

   Garnish with fresh green onions and serve immediately with steamed rice.