Easy Dak Galbi (Korean Spicy Chicken Stir Fry)
Dak Galbi (Korean Spicy Chicken Stir Fry). Tender juicy chicken stir fried in a smoky, spicy, sweet sauce with carrots, cabbage, perilla leaves, rice cakes and onion. Ready in 25 minutes!
Ingredients
- 1 lb boneless skinless chicken thighs sliced into bite size pieces
- 2 cups napa cabbage or regular cabbage chopped
- ½ cup carrot thinly sliced
- ¾ cup Korean rice cakes soaked in warm water
- ½ yellow onion julienned
- 6 perilla leaves chopped (optional)
- 1 tbsp avocado oil or any neutral oil
Marinade:
- ½ yellow onion finely diced
- ¼ cup gochujang (mild kind)
- 4 tsp gochugaru
- 4 tsp regular soy sauce (not light or dark soy sauce)
- 4 tsp white granulated sugar or sub with sweetener of choice
- 3 cloves garlic minced
- ¾ tsp ginger grated
Instructions
- Soak rice cakes in warm water and set aside. When ready to cook, strain out the water.
- Slice chicken thighs into bite size pieces, about 1.5 x 1.5 inches wide, about 6 pieces per thigh. Then transfer to a large bowl.
- In a small mixing bowl, combine Marinade ingredients (as listed above). Then pour on top of chicken and mix well. Marinate for at least 10 minutes or longer.
- In a large pan set over medium heat, add avocado oil followed by sliced onions. Cook until onions are translucent. Next mix in carrots, cabbage, rice cakes and perilla leaves. Cook until cabbage has softened.
- Add chicken with marinade sauce and mix with other ingredients. Spread evenly across the pan. Fry chicken for 10 minutes, flipping over half way. Once cooked, remove off heat and enjoy!
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Suggested Equipment & Products
Mixing bowl
Measuring Set
Cutting Board
Santoku Knife
Large Non-Stick Pan
Silicone Spatula 3-Piece Set
Nutrition
Calories: 407kcal | Carbohydrates: 53g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 500mg | Potassium: 714mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3449IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 2mg