Korean Dakgalbi
A popular Korean skillet dish of chicken, cabbage, sweet potato, and rice cakes in a spicy gochujang sauce.
Equipment
- Large cast-iron skillet or shallow braiser
- Mixing bowl
- Chef's knife
- Wooden spatula
- Measuring cups and spoons
Ingredients
Chicken and Marinade
- 2 lb boneless skinless chicken thighs cut into irregular bite-size pieces
- 1/3 cup gochujang
- 2 tbsp gochugaru
- 3 tbsp soy sauce
- 2 tbsp rice syrup or honey
- 1 tbsp toasted sesame oil
- 4 cloves garlic minced
- 1 tbsp fresh ginger finely grated
- 1/2 tsp black pepper
Vegetables and Rice Cakes
- 1 lb green cabbage cut into broad pieces
- 1 medium Korean sweet potato thinly sliced
- 1 medium yellow onion sliced
- 12 oz Korean rice cakes soaked if firm
- 4 large scallions cut into 2-inch pieces
- 1 tbsp neutral oil
- 1/4 cup water
Instructions
Marinate:
- Whisk the gochujang, gochugaru, soy sauce, rice syrup, sesame oil, garlic, ginger, and pepper. Toss with the chicken and marinate for 20 minutes.
Cook:
- Heat the oil in a wide skillet over medium heat. Add the chicken and sweet potato and cook for 6 minutes, turning the chicken once.
- Add cabbage, onion, rice cakes, scallions, and water. Cover for 5 minutes, then uncover and stir-fry for 8 to 10 minutes until the chicken is cooked through and the vegetables are tender.
- Let the sauce reduce just enough to coat the ingredients, then serve from the pan.
Notes
- Use Korean cylindrical rice cakes rather than sliced soup rice cakes.
- Chicken thigh stays moist during the skillet cooking and should reach 165 F (74 C).
Nutrition
Calories: 505kcalCarbohydrates: 57gProtein: 35gFat: 17gSaturated Fat: 4gCholesterol: 120mgSodium: 1120mgFiber: 5gSugar: 15g