Dakgalbi
Fiery stir-fried chicken with gochujang, sweet potato, cabbage, and rice cakes — a Chuncheon specialty.
- prep 40 min
- cook 20 min
- total 60 min
- serves 4
- intermediate
- Korea
Ingredients
- 600 g chicken thighs
- 3 tbsp gochujang
- 1 tbsp gochugaru
- 200 g sweet potato
- 200 g cabbage
- 150 g rice cakes
- 4 stalks scallions
- 2 tbsp soy sauce
- 1 tbsp sugar
- 4 cloves garlic
- 1 tbsp sesame oil
Steps
- Cut chicken into bite-sized pieces, marinate in gochujang, gochugaru, soy sauce, sugar, minced garlic, and sesame oil for at least 30 minutes.
- Slice sweet potato into 5mm rounds, chop cabbage into large pieces, soak rice cakes in warm water 10 minutes if dried.
- Stir-fry marinated chicken over high heat 5 minutes until seared.
- Add sweet potato and 80ml water, cover and cook 8 minutes.
- Add cabbage, rice cakes, and scallions, stir-fry uncovered 5 minutes until cabbage is wilted and sauce coats everything.
- Serve sizzling with steamed rice.
≈ 450 kcal · 30 g protein · 48 g carbs · 14 g fat — per serving, estimate