Hello everyone! I’m back with another Korean comfort food favorite for you all. This is one of my favorite Korean dishes of all time, dak galbi. It is a spicy, savory chicken dish with sweet potatoes, cabbage and rice cakes. When I was in high school, my best friend and I used to go to our local dak galbi restaurant multiple times a week to get our fix. I love eating this dish with some lettuce to make wraps, or just simply with a bowl of rice!
You can add noodles to the dish as well (just cook them separately first and throw them in at the end of cooking.) The spice level can also be adjusted by using less gochugaru (Korean red pepper flakes.) Give it a try and let me know what you think!
Dak Galbi (Korean Spicy Stir-fried Chicken)
Spicy Korean chicken stir fry perfect for eating with some rice or lettuce wraps
Servings: 3
Ingredients
- 1 tbsp Vegetable oil
- 3 Boneless skinless chicken thighs
- 1/2 Onion
- 1 small Sweet potato
- 1/4 head Green cabbage
- 2 stalks Green onion
- 4 Perilla leaves Optional
- 1 handfull Rice cakes
Marinade
- 1/4 cup Soy sauce
- 1/4 cup Gochujang Korean red pepper paste
- 1/4 cup Mirim Korean cooking wine
- 1/4 cup Gochugaru Korean red pepper flakes
- 1 tbsp Sugar
- 1 tsp Curry powder
- 10 cloves Garlic Minced
- 1/2 tsp Pepper
- 1 tbsp Sesame oil
Instructions
- Cut chicken thighs into bite sized pieces. Add all marinade ingredients into a large bowl and mix thoroughly. Add cut up chicken to marinade and mix to coat. Refrigerate for at least 30 minutes and up to 1 day.
- Thinly slice onion, peel and thinly slice sweet potato, cut green cabbage and perilla leaves into 1 inch wide strips, chop green onion into 3 inch pieces.
- Put rice cakes in a bowl of cold water. Set aside.
- Bring a pot of water to a boil. Add sweet potatoes and allow them to boil for about 2-3 minutes. Remove from pot and into a bowl with ice water to stop the cooking process.
- Heat 1 tbsp vegetable oil in a large pan over medium high heat. Pour chicken with marinade into pan and brown for about 2-3 minutes, stirring occasionally.
- Add vegetables and rice cakes to the pan, stir to combine. Reduce heat to medium then cover. This will allow the vegetables to release water.
- Cook, stirring occasionally and covering again until sweet potatoes and chicken are cooked through. About 10-13 minutes. If the dish is too dry, you can add 1 tbsp of water or chicken broth.
- Remove from heat and serve!
