Dakgalbi
Dakgalbi is a Korean stir-fried chicken dish made with marinated chicken, vegetables, and rice cakes cooked in a spicy sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thigh (boneless and skinless, cut into bite-sized pieces) | 800 | Grams |
| Gochujang (Korean red chili paste) | 4 | Tbsp |
| Gochugaru (Korean red chili flakes) | 2 | Tbsp |
| Soy Sauce (regular) | 3 | Tbsp |
| Sugar (white granulated) | 2 | Tbsp |
| Garlic (minced) | 6 | Clove |
| Ginger (minced) | 1 | Tbsp |
| Sesame Oil (toasted) | 2 | Tbsp |
| Cabbage (small, chopped) | 1 | Head |
| Sweet Potato (medium, peeled and sliced) | 2 | Count |
| Carrot (medium, julienned) | 2 | Count |
| Green Onion (chopped) | 4 | Stalk |
| Rice Cake (Korean tteok, soaked in water for 30 minutes) | 300 | Grams |
| Mozzarella Cheese (shredded) | 200 | Grams |
Instructions
- In a large bowl, combine gochujang, gochugaru, soy sauce, sugar, minced garlic, minced ginger, and sesame oil to make the marinade.
- Add the chicken pieces to the marinade and mix well. Let it marinate for at least 30 minutes.
- Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook for about 5 minutes.
- Add the chopped cabbage, sliced sweet potatoes, and julienned carrots to the skillet. Stir-fry for another 10 minutes until the vegetables are tender.
- Add the soaked rice cakes and continue to stir-fry for 5 more minutes until the rice cakes are soft and everything is well combined.
- Sprinkle the chopped green onions over the dish and mix well.
- Top with shredded mozzarella cheese, cover the skillet, and let the cheese melt for about 2 minutes.
- Serve hot, ensuring each serving has a good mix of chicken, vegetables, rice cakes, and melted cheese.
Prep
- Soak rice cakes in water for 30 minutes before cooking.
Kitchen equipment
Large Skillet or Wok