Dak Galbi (Korean Spicy Chicken Stir-Fry) Recipe

Name: Dak Galbi (Korean Spicy Chicken Stir-Fry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces, or more as needed; 1/4 cup gochujang (Korean hot pepper paste); 2 tablespoons soy sauce; 2 tablespoons gochugaru (Korean red pepper flakes); 1 tablespoon mirin (Japanese sweet wine); 1 tablespoon brown sugar; 1 tablespoon sesame oil; 4 cloves garlic, minced; 1/4 teaspoon ground black pepper; 1/4 teaspoon ground ginger; 2 cups Korean-style glutinous rice cakes (tteok); 1/4 large head cabbage, sliced into strips; 1 sweet potato, sliced into rounds; 1/2 onion, chopped; 3 scallions, sliced into 1-inch pieces, divided; 4 leaves perilla leaves, sliced, or to taste; 1/2 cup water; 1 tablespoon sesame seeds

Servings: persons

1 tablespoon vegetable oil
2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces, or more as needed
1/4 cup gochujang (Korean hot pepper paste)
2 tablespoons soy sauce
2 tablespoons gochugaru (Korean red pepper flakes)
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon brown sugar
1 tablespoon sesame oil
4 cloves garlic, minced
1/4 teaspoon ground black pepper
1/4 teaspoon ground ginger
2 cups Korean-style glutinous rice cakes (tteok)
1/4 large head cabbage, sliced into strips
1 sweet potato, sliced into rounds
1/2 onion, chopped
3 scallions, sliced into 1-inch pieces, divided
4 leaves perilla leaves, sliced, or to taste
1/2 cup water
1 tablespoon sesame seeds

1
Heat oil in a large nonstick saucepan. Add chicken pieces; cook and stir until nearly opaque, 4 to 7 minutes.
2
Combine gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Add to the saucepan with the chicken. Cook and stir until chicken pieces are browned and well coated, 3 to 5 minutes.
3
Stir rice cakes, cabbage, sweet potato, and onion into the skillet with the chicken mixture. Cook until sweet potato changes color, about 10 minutes. Add 2 to 2 1/2 scallions and perilla leaves. Cook until wilted, about 3 minutes. Add more water if sauce seems to be drying up. Garnish with remaining scallions and sesame seeds.

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces, or more as needed, 1/4 cup gochujang (Korean hot pepper paste), 2 tablespoons soy sauce, and more.

Yes, Dak Galbi (Korean Spicy Chicken Stir-Fry) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dak Galbi (Korean Spicy Chicken Stir-Fry)

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