Korean 25 min

Dakgalbi (Korean Spicy Chicken)

Name: Dakgalbi (Korean Spicy Chicken)
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 lbs boneless chicken thighs, cut into 1.5-inch pieces; 3 tablespoons gochujang; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon sugar; 4 cloves garlic, minced; 1-inch ginger, grated; 1 medium sweet potato, peeled and diced; 1 large green cabbage wedge, roughly chopped; 2 green onions, cut into 2-inch pieces; 2 tablespoons neutral oil; Toasted sesame seeds for garnish; Steamed rice for serving

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Ingredientsfor 2

430

Cal

42g

Protein

24g

Carbs

18g

Fat

12 lbs boneless chicken thighs, cut into 1.5-inch pieces
23 tablespoons gochujang
32 tablespoons soy sauce
41 tablespoon sesame oil
51 tablespoon sugar
64 cloves garlic, minced
71-inch ginger, grated
81 medium sweet potato, peeled and diced
91 large green cabbage wedge, roughly chopped
102 green onions, cut into 2-inch pieces
112 tablespoons neutral oil
12Toasted sesame seeds for garnish
13Steamed rice for serving

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Instructions

1
Mix gochujang, soy sauce, sesame oil, sugar, garlic, and ginger into a marinade. Coat chicken pieces thoroughly and marinate 30 minutes.
2
Heat oil in a large cast-iron skillet or wok over high heat. Add sweet potato and cook 4 minutes until starting to soften. Add marinated chicken with all sauce. Cook over high heat for 5 minutes without moving to develop char.
3
Add cabbage and green onions. Toss everything together and continue cooking for 8–10 minutes, stirring occasionally, until chicken is cooked through and the sauce is thickened and caramelized. The gochujang should develop a deep, slightly smoky flavor. Garnish with sesame seeds. Serve over rice.