Dak Galbi (Korean Spicy Chicken Stir-Fry) recipe
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Ingredients
- 1 tablespoon vegetable oil 2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces, or more as needed ¼ 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 ¼ teaspoon ground black pepper ¼ teaspoon ground ginger 2 cups Korean-style glutinous rice cakes (tteok) ¼ large head cabbage, sliced into strips 1 sweet potato, sliced into rounds ½ onion, chopped 3 scallions, sliced into 1-inch pieces, divided 4 leaves perilla leaves, sliced, or to taste ½ cup water 1 tablespoon sesame seeds
Nutrition Info
- 385.9 caloriescarbohydrate: 52.8 gcholesterol: 58.5 mgfat: 7.3 gfiber: 3.4 gprotein: 25.8 gsaturatedFat: 1.3 gservingSize: -sodium: 384.1 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Dak Galbi (Korean Spicy Chicken Stir-Fry)
Directions
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Heat oil in a large nonstick saucepan. Add chicken pieces, cook and stir until nearly opaque, 4 to 7 minutes.
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.
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.