Dakgalbi (Korean Spicy Chicken Stir-Fry)

Method8 steps · about 40 min

1. 1

   Step 1: To make the dakgalbi sauce, combine all the sauce ingredients in a small bowl. Set aside 1 tablespoon of sauce if you are making fried rice at the end.

   Uses 3 tbsp (60 g) Korean chili paste (gochujang) · 2 tbsp (30 ml) soy sauce · 2 tbsp (12–14 g) Korean chili flakes (gochugaru) · 2 garlic cloves (minced) · 2 tsp (4 g) curry powder · 1 tsp (3 g) ginger powder · 2 tbsp (30 ml) sweet rice wine (mirim) · 1 tbsp (12 g) sugar

2. 2

   Step 2: Soak rice cakes in water for 10 minutes and drain.

   Soak Rice Cakes · 10 minUses 1/2 lb (225 g) Korean rice cake sticks

3. 3

   Step 3: Drizzle oil in a cast iron skillet, arrange the chicken, vegetables, sweet potato (1) wedges, rice cakes, and 1/2 the amount of perilla leaves. Drizzle the sauce over and bring the skillet over med-high heat.

   Uses 1 lb (450 g) boneless, skinless chicken thigh (diced) · 2 tbsp (30 ml) oil · 1/2 lb (225 g) Korean rice cake sticks · 1/4-1/2 green cabbage (diced) · 1/2 large onion (sliced) · 1 medium sweet potato (sliced into 1/4-inch thick wedges) · half the perilla leaves · prepared dakgalbi sauce, excluding1tbsp reserve if making fried rice

4. 4

   Step 4: When you hear a loud sizzle, start tossing everything to combine. Stir-fry for about 6-7 minutes until the chicken is fully cooked and the rice cakes and sweet potatoes are tender. If the food sticks too much, add 2 tablespoons of water (or more) to loosen the sauce and help everything cook evenly.

   Uses 2-4 tbsp (30–60 ml) water · chicken, rice cakes and vegetables with prepared sauce

5. 5

   Step 5: Add the remaining perilla leaves toward the end of stir-frying. Sprinkle with toasted sesame seeds and serve immediately when it is hot.

   Uses remaining half of perilla leaves · 1 tbsp (12 g) toasted sesame seeds (to garnish)

6. 6

   Step 6: After finishing dakgalbi, turn the heat back to medium and drizzle 1 tablespoon of oil into the skillet. Add the cooked rice and reserved dakgalbi sauce, then start stir-frying to coat the rice with the sauce residue remaining in the skillet.

   Uses 1 tbsp (15 ml) oil · 2 cup (320–350 g) cooked rice · reserved1tbsp prepared dakgalbi sauce

7. 7

   Step 7: Press the rice gently to the bottom of the skillet and let it crisp up for 2 minutes over medium heat.

   Crisp Rice · 2 minUses prepared optional dakgalbi fried rice

8. 8

   Step 8: When the rice sticks to the skillet and becomes golden and crispy, drizzle sesame oil (1 tbsp) over the top and sprinkle crumbled seaweed and toasted sesame seeds. Toss everything together until well combined. Serve the dakgalbi fried rice immediately while it's still hot and crispy.

   Uses 2 handful crumbled roasted seaweed · 1 tbsp (12 g) toasted sesame seeds · 1 tbsp sesame oil