Korean 25 min

Dakgalbi (Spicy Chicken Stir-Fry)

Name: Dakgalbi (Spicy Chicken Stir-Fry)
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1.5 lbs boneless chicken thighs, cut into bite-sized pieces; 3 tbsp gochujang; 1 tbsp gochugaru; 2 tbsp soy sauce; 1 tbsp sugar; 1 tbsp sesame oil; 3 cloves garlic, minced; 1 inch ginger, grated; 1/2 small cabbage, chopped; 2 sweet potatoes, sliced into thin rounds; 4 green onions, cut into 2-inch pieces; 1 cup tteok (rice cakes), optional; Shredded mozzarella for topping (optional)

SpicyStir-FryKorean

Ingredientsfor 2

420

Cal

32g

Protein

36g

Carbs

16g

Fat

11.5 lbs boneless chicken thighs, cut into bite-sized pieces
23 tbsp gochujang
31 tbsp gochugaru
42 tbsp soy sauce
51 tbsp sugar
61 tbsp sesame oil
73 cloves garlic, minced
81 inch ginger, grated
91/2 small cabbage, chopped
102 sweet potatoes, sliced into thin rounds
114 green onions, cut into 2-inch pieces
121 cup tteok (rice cakes), optional
13Shredded mozzarella for topping (optional)

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Instructions

1
Mix gochujang, gochugaru, soy sauce, sugar, sesame oil, garlic, and ginger into a marinade.
2
Toss chicken pieces in the marinade. Let sit at least 15 minutes.
3
Heat a large skillet or wok over medium-high heat. Add sweet potato slices and a splash of water, cook covered for 5 minutes.
4
Add marinated chicken and all the sauce. Stir-fry for 6-8 minutes until chicken is nearly cooked through.
5
Add cabbage, green onions, and rice cakes. Toss everything together and cook for another 5 minutes until vegetables are tender.
6
If using cheese, push everything to the sides, pile mozzarella in the center, cover for 1 minute to melt.
7
Serve straight from the pan with steamed rice. Mix the melted cheese into everything for maximum deliciousness.