Dakgalbi (spicy chicken stir-fry)
Chicken thighs mixed with red pepper paste seasoning are stir-fried with cabbage and sweet potatoes.
- Prep
- 20 min
- Cook
- 20 min
Scale the recipe
Ingredients
- Chicken leg meat Weight of raw meat without skin and bones
- 520 g
- cabbage
- 220 g
- sweet potato
- 160 g
- onion
- 100 g
- Perilla leaves
- 25 g
- cooking oil
- 1 T
Seasonings
- Korean red chili paste (gochujang)
- 2 T
- Korean chili flakes (gochugaru)
- 1 T
- Brewed soy sauce
- 1 T
- sugar
- 1 T
- chopped garlic
- 1 T
- Grated fresh ginger
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the vegetables and sweet potato
Cut the cabbage 220 g and onion 100 g into large pieces. Cut the sweet potato 160 g into 5 mm slices.
-
Cut the chicken on a separate board
On a cutting board separate from the one used for the vegetables, cut the chicken 520 g into bite-size pieces.
-
Mix the gochujang sauce
Mix the gochujang 2 T, gochugaru 1 T, soy sauce 1 T, sugar 1 T, minced garlic 1 T and grated ginger 1/3 T.
-
Marinate the chicken
Coat the chicken evenly with the marinade, cover it and refrigerate for 15 minutes.
-
Heat the oil in the pan
Heat the oil 1 T in a wide skillet over medium heat.
-
Start with the sweet potato
Spread the sweet potato in a single layer and cook for 3 minutes, until the edges start to soften.
-
Stir-fry the marinated chicken
Spread the marinated chicken in the pan and stir-fry over medium heat for 4–5 minutes, turning the pieces.
-
Stir-fry the cabbage and onion
Add the cabbage and onion and stir-fry for another 6–8 minutes.
-
Check the sweet potato and chicken
Cook until the sweet potato is tender and the center of the thickest chicken piece stays at 75°C or above for 1 minute.
-
Add perilla leaves
Chop the perilla leaves 25 g into large pieces, stir-fry until slightly wilted, and then turn off the heat.
