Korean Dakgalbi (Spicy Stir-Fried Chicken)
A fiery, sweet-savoury Korean street food of chicken thighs, cabbage, and rice cakes stir-fried in gochujang sauce.
4 people · prep 20 min · cook 20 min · Total 40 min
Ingredients
- 700 gboneless chicken thighs (cut into bite-size pieces)
- 60 ggochujang (Korean chilli paste)
- 1 tbspgochugaru (Korean chilli flakes)
- 2 tbspsoy sauce
- 1 tbspsesame oil
- 1 tbspsugar
- 4 clovegarlic (grated)
- 10 gfresh ginger (grated)
- 200 gtteok (Korean cylindrical rice cakes) (soaked in cold water 30 minutes)
- 250 ggreen cabbage (roughly chopped)
- 4 piecespring onions (cut into 4 cm lengths)
- 2 tbspneutral oil
- sesame seeds (to garnish)
- steamed rice (to serve)
Method
- 1.Mix gochujang, gochugaru, soy sauce, sesame oil, sugar, garlic, and ginger into a sauce. Toss chicken pieces in half the sauce and marinate 15 minutes.
- 2.Heat oil in a wide heavy pan or cast-iron skillet over medium-high heat. Cook marinated chicken until cooked through and lightly charred, about 8 minutes.
- 3.Add drained rice cakes, cabbage, and remaining sauce. Toss everything and stir-fry for 5–6 minutes until rice cakes are tender and sauce is sticky.
- 4.Toss through spring onions, garnish with sesame seeds, and serve with steamed rice.