Dak Galbi (Spicy Stir-fried Chicken)

Method8 steps · about 40 min

1. 1

   Step 1: Soak the rice cakes in cold water for about 20 minutes, then drain.

   Soak Rice Cakes · 20 minUses 8 oz tteokbokki rice cakes, about 10–12 pieces · Cold water for soaking rice cakes

   
2. 2

   Step 2: Mix the sauce ingredients well: gochugaru (2 tbsp), sugar (1 tbsp), Korean curry powder (1 tsp), soy sauce (2 tbsp), rice wine (2 tbsp), corn or oligo syrup (1/2 tbsp), gochujang (2 tbsp), minced garlic (1 tbsp), grated ginger (1 tsp) and the sauce-group tablespoon of sesame oil (1 tbsp).

   Uses 2 tbsp gochugaru · 1 tbsp sugar · 1 tsp Korean curry powder (powdered curry-sauce mix) · 2 tbsp soy sauce for sauce · 2 tbsp rice wine · 1/2 tbsp corn or oligo syrup (or more sugar) · 2 tbsp gochujang for sauce · 1 tbsp minced garlic

   
3. 3

   Step 3: Cut the chicken into bite size pieces.

   Uses 1 lb boneless, skinless chicken thighs

   
4. 4

   Step 4: If making the optional fried rice, set aside 1 tablespoon of the mixed sauce in a clean container before it touches the chicken. Mix the cut chicken with the remaining sauce; otherwise use all the sauce. Marinate while preparing the vegetables.

   Uses Cut chicken · Mixed dak-galbi sauce, reserving 1 tbsp only for optional fried rice

   
5. 5

   Step 5: Cut the sweet potato in half lengthwise and then thinly slice crosswise and slightly diagonally. Cut the cabbage, kkaennip, and scallion (2) into small pieces.

   Uses 8 oz green cabbage · 1 small Korean sweet potato, about 6 oz · 6–8 perilla leaves · 2 scallions

   
6. 6

   Step 6: Heat a pan over medium high heat. You can add a tablespoon of oil if you want, but it should not be necessary. Add the chicken, sweet potatoes, rice cakes, and cabbages. Cook for 5 minutes, stirring occasionally. Lower the heat if the ingredients (especially the rice cakes) stick to the pan and browns too fast. The steam from the vegetables should keep them from sticking to the pan, but you can also add about 1/4 cup of water.

   Initial chicken and vegetable cooking · 5 minUses Marinated chicken · Soaked and drained rice cakes · Prepared cabbage and sweet-potato slices · 1 tbsp cooking oil for pan, if desired · About 1/4 cup water if needed to prevent sticking

   
7. 7

   Step 7: Add the prepared perilla leaves and scallions. Cook another 3–4 minutes, until the rice cakes and sweet-potato slices are soft and the chicken is cooked through; continue as needed to reach those endpoints. If using cheese, add it with 2–3 minutes remaining. Serve with optional lettuce and ssamjang for wraps.

   Finish until sweet potato and cakes soften and chicken cooks through · 4 minUses Partly cooked chicken, rice cakes, cabbage and sweet potato · Prepared perilla leaves and scallions · 1/2 cup shredded mozzarella or pizza-blend cheese, or more to taste (optional) · Green or red leaf lettuce for wraps (optional) · Ssamjang for optional lettuce wraps

   
8. 8

   Step 8: For optional fried rice (2), reheat the pan over medium heat with any chicken and vegetables left after serving and the separate 1 tablespoon fried-rice sesame oil. Add two portions cooked rice and the clean 1 tablespoon sauce reserved before raw chicken was added. Stir constantly for about 5 minutes, breaking up rice clumps and scraping up the browned bits. Add a little extra soy sauce or gochujang only if needed after tasting. Tear or crumble the roasted seaweed (1 sheet) sheet into the rice, then finish with the sesame seeds and an optional drizzle of sesame oil.

   Optional fried rice · 5 minUses Any leftover cooked chicken and vegetables · Clean reserved dak-galbi sauce: 1 tbsp · 2 portions cooked rice for optional fried rice · 1 tbsp sesame oil for optional fried rice · 1 sheet roasted gim for optional fried rice · 1 tsp roasted sesame seeds for optional fried rice · Extra soy sauce for fried rice, only if needed · Extra gochujang for fried rice, only if needed