Dak Galbi (Spicy Stir-Fried Chicken)
A bold Korean street-food classic of bite-sized chicken thighs marinated in a gochujang-soy sauce, stir-fried at high heat with sweet potato, cabbage, and scallions. Plan ahead: marinate at least 30 minutes.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into 1-in pieces
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tsp toasted sesame oil
- 2 tsp granulated sugar
- 4 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp vegetable oil
- 1 lb sweet potato, peeled, 1/4-in slices
- 4 cups green cabbage, cut into 2-in pieces
- 4 scallions, cut into 2-in pieces
- 8 oz tteok (Korean rice cakes, optional), soaked 10 min
- 2 tsp toasted sesame seeds
Instructions
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1
In a large bowl, whisk together 1/4 cup gochujang (Korean chili paste), 2 tbsp soy sauce, 2 tsp toasted sesame oil, 2 tsp granulated sugar, 4 cloves minced garlic cloves, and 1 tsp grated fresh ginger to make the marinade.
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2
Add 2 lbs cut into 1-in pieces boneless skinless chicken thighs to the marinade and toss to coat. Let marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
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3
Heat 2 tbsp vegetable oil in a large cast-iron skillet or wok over high heat until shimmering.
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4
Add 1 lb peeled, 1/4-in slices sweet potato in a single layer and cook, stirring occasionally, until lightly charred and nearly tender, about 6 minutes.
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5
Add the marinated boneless skinless chicken thighs and 8 oz soaked 10 min tteok (Korean rice cakes, optional) (if using). Stir-fry until the chicken begins to caramelize, about 4 minutes.
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6
Add 4 cups cut into 2-in pieces green cabbage and 4 cut into 2-in pieces scallions. Continue stir-frying until the chicken reaches an internal temperature of 165°F (74°C) and the cabbage is wilted, about 4 to 5 more minutes.
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7
Taste and adjust seasoning. Garnish with 2 tsp toasted sesame seeds and serve immediately over steamed rice.