Dakgalbi
Spicy stir-fried chicken dish cooked with other ingredients such as cabbage, sweet potato, tteok (rice cakes), and other vegetables.
Ingredients
- 2 tbsp vegetable oil
- 250 g chicken thigh (sliced)
- ½ large onion (sliced)
- 2 cups cabbage
- 1 small sweet potato (peeled and sliced into 1/4 inch thick slices)
- ½ cup frozen tteok (rice cakes) (soaked in water for 30 mins)
- 1 cup shredded mozzarella cheese
- 1 stalk green onion (cut into 1.5 inch pieces)
Sauce (yields 1 cup)
- 5 garlic cloves (minced)
- 1 tbsp minced ginger
- 3 tbsp gochujang
- 3 tbsp gochugaru (Korean chili flakes)
- 3 tbsp light soy sauce
- 3 tbsp mirin
- 2 tbsp rice syrup/corn syrup/honey
- 2 tbsp sugar
- 1 tbsp sesame oil
- ½ tsp ground black pepper
Instructions
- Mix together all the sauce ingredients in a small bowl. Set aside.
- Place the sliced chicken in a large bowl and pour in half of the the sauce marinade. Mix to ensure every piece is coated with the sauce. Cover and let it marinate in the fridge for at least 2 hours, or overnight (for more flavour).
- Add oil to a large skillet over medium high heat.
- Add in the marinated chicken and cook for about 5 minutes, while flipping. Add in the onions, cabbage sweet potato, tteok, and the remaining sauce. Cover and let it cook for a few minutes.
- Uncover, and keep on stir-frying for about 5-7 minutes, or until everything is cooked through.
- Create a small path in the centre of the skillet. Add in the cheese and green onion. Reduce heat to low. Cover, and cook for 2-3 minutes, or until it has melted. Turn off heat, uncover, and wrap that cheese around the chicken. Enjoy!