DakGalbi: Korean Spicy Chicken Stir Fry Recipe (닭갈비 레시피, タッカルビ レシピ)

gochujang

🥗Healthier: red pepper flakes

💰Cheaper: sriracha

Red pepper flakes provide heat while sriracha offers a similar flavor profile.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based option, while pork can be more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is budget-friendly.

rice cakes

🥗Healthier: quinoa

💰Cheaper: pasta

Quinoa is a nutritious alternative, while pasta is often less expensive.

Cut chicken breast into 3 cm thick pieces.

Crush and mince ginger finely.

Slice 3 small hot peppers thinly.

Chop the bottom half of the leek into 4 cm long pieces and slice thinly.

Chop the top part of the leek into 3 cm long pieces.

Chop 1/8 head of cabbage into inch-wide chunks.

Cut potato in half and slice into quarters.

Take off stems from pea leaves and slice leaves into 2 cm wide pieces.

Prepare sauce by mixing red pepper flakes, sugar, soy sauce, mirin, gochujang, minced ginger, and hot pepper.

Marinate chicken with the sauce for 15 minutes in the fridge.

Heat vegetable oil in a large pan over medium-high heat.

Cook potato for 3-5 minutes.

Add marinated chicken and 1 cup of water, bring to a boil for 4-5 minutes.

Add cabbage and rice cakes, cook for 2 minutes.

Add hot pepper, pea leaves, and leek, cook for 3-5 more minutes.

Serve on a large plate or bowl, garnished with leftover leek and pea leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens