Dak Galbi (Korean Spicy Chicken Stir Fry)
40 mins
2-3 SERVINGS
INGREDIENTS
- 500g chicken thigh fillets
- 1/2 medium sweet potato, cut into long, thick sticks
- 1/2 small carrot, diagonally sliced
- 1/4 small cabbage, shredded
- 10 Korean perilla leaves, thinly sliced
- 175g fresh Korean rice cakes, separated (if you use pre-packaged rice cakes, separate them first then soak in warm water for 10 mins before using)
- 2-3 tbsp cooking oil
MARINADE SAUCE:
- 3 tbsp gochujang (Korean chilli paste)
- 1 tbsp Korean chilli flakes
- 1 tbsp soy sauce
- 1 tbsp raw sugar
- 1 tbsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp Korean curry powder
- 1/2 small onion, grated or minced
- A few sprinkles of ground black pepper
METHOD
- Combine all marinade ingredients in a bowl and mix well.
- Pour the sauce over the chopped chicken and marinate for at least 30 mins. (If you can afford more time, marinate for at least 4h, or even overnight for better flavoured chicken.)
- Preheat a large skillet on medium high heat. Once heated, add some cooking oil.
- Put all the vegetables and rice cakes into the skillet and add the meat on top. Cook on medium high heat for 3-4 mins.
- Reduce the heat to medium, then to medium low. Cook further until all ingredients are cooked, or for about 10-15 mins.
- Make sure to stir often to avoid food sticking onto the pan. Cover with a lid to speed up the cooking process.
- Serve with rice and other Korean side dishes (optional).
Chicken Thigh
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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