Saucepan@saucepan · Shared this recipeFollowKorean · dinnerDakgalbi (Spicy Korean Chicken Stir-Fry)A spicy Korean chicken stir-fry with vegetables and rice cakes, finished with crispy fried rice in the same pan.total40 minprep25 mincook15 minservings4Original recipe on beyondkimchee.comKeep this recipeAdd a copy of Dakgalbi (Spicy Korean Chicken Stir-Fry) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 lb boneless, 450 g, diced, skinless chicken thigh2 tbsp oil, 30 ml0.5 lb Korean rice cake sticks, 225 g0.25 /2 green cabbage, diced8 perilla leaves, sliced0.5 large onion, sliced1 medium sweet potato, sliced into 1/4-inch thick wedges2 tbsp oil, 30 ml2 tbsp water, 30–60 ml1 tbsp toasted sesame seeds, 12 g, to garnish3 tbsp Korean chili paste, 60 g, gochujang2 tbsp soy sauce, 30 ml2 tbsp Korean chili flakes, 12–14 g, gochugaru2 garlic cloves, minced2 tsp curry powder, 4 g1 tsp ginger powder, 3 g2 tbsp sweet rice wine, 30 ml, mirim1 tbsp sugar, 12 g1 tbsp sesame oil, 15 ml1 tsp pepper, 2 g1 tbsp Korean corn syrup, 15 g, mulyeot, optional1 tbsp oil, 15 ml2 cup cooked rice, 320–350 g1 tbsp dakgalbi sauce, 15 g2 handful crumbled roasted seaweed1 tbsp sesame oil, 15 ml1 tbsp toasted sesame seeds, 12 gStepsClear checksTap an ingredient or step to check it off.1Step 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.2Step 2: Soak rice cakes in water for 10 minutes and drain.3Step 3: Drizzle oil in a cast iron skillet, arrange the chicken, vegetables, sweet potato wedges, rice cakes, and 1/2 the amount of perilla leaves. Drizzle the sauce over and bring the skillet over med-high heat.4Step 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.5Step 5: Add the remaining perilla leaves toward the end of stir-frying. Sprinkle with toasted sesame seeds and serve immediately when it is hot.6Step 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.7Step 7: Press the rice gently to the bottom of the skillet and let it crisp up for 2 minutes over medium heat.8Step 8: When the rice sticks to the skillet and becomes golden and crispy, drizzle sesame oil 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.getsaucepan.com/r/d39748ba-8207-49c4-a37f-5daaed209bfb · Original: https://www.beyondkimchee.com/dak-galbi/
