Cook and Scale
Dakgalbi Spicy Chicken
4 servings · 40 min total
Gochujang-marinated chicken stir-fried with cabbage and sweet potato in one sizzling pan — a fiery, communal Korean favourite.
Ingredients
- 700 g chicken thigh, cut into chunks
- 3 tbsp gochujang
- 1 tbsp gochugaru
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice wine
- 4 garlic, minced
- 15 g fresh ginger, grated
- ½ white cabbage, sliced
- 1 sweet potato, sliced thin
- 1 onion, sliced
- 2 spring onion, cut into batons
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the marinade — Mix the gochujang, gochugaru, soy sauce, honey, rice wine, garlic, and ginger into a marinade and coat the chicken thoroughly.
- 2.
Marinate the chicken — Leave the chicken to marinate for at least 20 minutes, or refrigerate overnight for stronger flavour.
- 3.
Stir-fry the chicken — Heat the oils in a wide pan or pot over high heat and stir-fry the marinated chicken for 5 minutes until browned.
- 4.
Cook the vegetables — Add the cabbage, sweet potato, and onion. Cover and cook for 12 minutes, stirring occasionally, until the vegetables are tender and the chicken is cooked through.
- 5.
Finish and serve — Stir in the scallions, cook for 1 more minute, and serve straight from the pan.