Dakgalbi (Korean Spicy Chicken Stir-Fry)

🥘 Ingredients

Dakgalbi Sauce

• Korean corn syrup
  1 tbsp
• black pepper
  1 tsp
• curry powder
  2 tsp
• garlic cloves
  2
• ginger powder
  1 tsp
• gochugaru
  2 tbsp
• gochujang
  3 tbsp
• sesame oil
  1 tbsp
• soy sauce
  2 tbsp
• sugar
  1 tbsp
• sweet rice wine
  2 tbsp

Stir-Fry

• Korean rice cake sticks
  8 oz
• boneless skinless chicken thigh
  1 lb
• green cabbage
  1/4-1/2
• oil
  2 tbsp
• onion
  1/2 large
• perilla leaves
  8-10
• sweet potato
  1 medium
• toasted sesame seeds
  1 tbsp
• water
  2-4 tbsp

Optional Fried Rice

• cooked rice
  2 c
• crumbled roasted seaweed
  2 handfuls
• oil
  1 tbsp
• sesame oil
  1 tbsp
• toasted sesame seeds
  1 tbsp

🍳 Cookware

• small bowl
• large skillet

Dakgalbi Sauce

1. 1

   Combine gochujang , soy sauce , gochugaru , garlic cloves (minced), curry powder , ginger powder , sweet rice wine , sugar , sesame oil , black pepper , and Korean corn syrup (optional) in a small bowl . If making fried rice, reserve 1 tbsp of sauce.

   gochujang: 3 tbsp, soy sauce: 2 tbsp, gochugaru: 2 tbsp, garlic cloves: 2, curry powder: 2 tsp, ginger powder: 1 tsp, sweet rice wine: 2 tbsp, sugar: 1 tbsp, sesame oil: 1 tbsp, black pepper: 1 tsp, Korean corn syrup: 1 tbsp

Stir-Fry

1. 1

   Soak Korean rice cake sticks in water for ⏱️ 10 minutes , then drain.

   Korean rice cake sticks: 8 oz
2. 2

   Drizzle oil in a large skillet . Arrange boneless skinless chicken thigh (diced), green cabbage , onion (sliced), sweet potato (sliced into 1/4-inch thick wedges), rice cakes, and half of the perilla leaves (sliced). Pour sauce over top.

   oil: 2 tbsp, boneless skinless chicken thigh: 1 lb, green cabbage: 1/4-1/2, onion: 1/2 large, sweet potato: 1 medium, perilla leaves: 8-10
3. 3

   Cook over medium-high heat. Once sizzling, toss to combine and stir-fry for ⏱️ 6-7 minutes until chicken is cooked and rice cakes and sweet potato are tender.
4. 4

   If the pan gets dry or food sticks, add water to loosen sauce and help cook evenly.

   water: 2-4 tbsp
5. 5

   Add remaining perilla leaves near the end. Sprinkle with toasted sesame seeds and serve hot.

   toasted sesame seeds: 1 tbsp

Optional Fried Rice

1. 1

   After finishing the dakgalbi, keep the skillet on medium heat and add oil .

   oil: 1 tbsp
2. 2

   Add cooked rice and reserved sauce. Stir-fry to coat rice with remaining sauce in the pan.

   cooked rice: 2 c
3. 3

   Press rice down and let it crisp for about ⏱️ 2 minutes .
4. 4

   When rice is golden and crisp, drizzle sesame oil and add crumbled roasted seaweed and toasted sesame seeds . Toss and serve immediately.

   sesame oil: 1 tbsp, crumbled roasted seaweed: 2 handfuls, toasted sesame seeds: 1 tbsp