Spicy Dak Galbi Korean Spicy Chicken
A popular Korean stir-fry dish made with marinated chicken, cabbage, and rice cakes in a savory gochujang sauce.
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Ingredients
- 1 1/2 lbs Chicken thighs, boneless and skinless
- 4 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons Gochugaru (Korean chili flakes)
- 2 tablespoons Soy sauce
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 3 cups Green cabbage, chopped
- 1 medium Sweet potato, sliced into matchsticks
- 1 cup Korean rice cakes (Tteok)
- 10 leaves Perilla leaves, sliced(optional)
- 1 tablespoon Sesame oil
Instructions
- 1
Cut the chicken thighs into bite-sized pieces and place them in a large mixing bowl.
- 2
Whisk together the gochujang, gochugaru, soy sauce, garlic, and ginger to create the marinade.
- 3
Pour the marinade over the chicken, mix well, and let it sit for at least 30 minutes in the refrigerator.
- 4
Heat a large cast-iron skillet or wok over medium-high heat and add the sesame oil.
- 5
Add the marinated chicken and sweet potato, stir-frying for 5 minutes until the chicken begins to brown.
- 6
Add the cabbage and rice cakes, stirring frequently to prevent the rice cakes from sticking to the pan.
- 7
Cover and cook for another 5-7 minutes until the chicken is cooked through and vegetables are tender.
- 8
Garnish with perilla leaves and serve immediately with steamed rice or lettuce wraps.
Nutrition per Serving
485
Calories
38g
Protein
42g
Carbs
18g
Fat
5g
Fiber
12g
Sugar
1150mg
Sodium
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