Dak Galbi (Stir-Fried Spicy Chicken with Vegetables)


Ingredients: (for 4 servings)

460g boneless & skinless chicken breast (cut into bite-sized pieces)

150g Korean rice cake (stick type) (soaked in water for 30 minutes and drained)

156g sweet potatoes (peeled, cut into half lengthwise and slice diagonally)

100g sliced carrot

346g cabbage (cut into bite-sized pieces)

15 pieces perilla leaves (sliced)

2 stalk spring onion (sliced)

1 onion (sliced)

2 green chillies (sliced diagonally)

1 tbsp extra virgin sesame oil

Seasoning Sauce:

2 tbsp chopped garlic

1 tbsp chopped young ginger

3 tbsp light soy sauce

1/3 cup gochugaru (Korean hot pepper flakes)

¼ cup gochujang (Korean hot pepper paste)

½ cup mirin

½ tsp ground black pepper

Fried Rice:

2 cups cooked short grain rice

½ cup homemade kimchi (chopped)

1 tbsp seasoning sauce

1 tbsp extra virgin sesame oil

2 pcs roasted and seasoned seaweed (cut into strips)

Preparation Instructions:

  1. In a bowl, add in all the seasoning sauce ingredients and mix to combine. Reserve 1 tbsp of seasoning sauce for fried rice.
  2. Mix the chicken pieces with seasoning sauce and set aside.
  3. Heat up a large non-stick skillet with 1 tbsp of extra virgin sesame oil. Add in seasoned chicken pieces, rice cake, sweet potatoes, carrot and onion. Stir-fry to combine and cook for 5 minutes.
  4. Add the green chillies and cabbage. Stir to combine and cook until the rice cake and sweet potatoes turn soft.
  5. Add in sliced perilla leaves and spring onion. Stir to combine.
  6. Transfer the skillet to the centre of the dining table and start eating.
  7. After finished. Transfer the skillet back to the stove. Add the cooked short grain rice to the skillet along with the reserved sauce, chopped kimchi and extra virgin sesame oil. Stir-constantly until everything is well incorporated. Scrape up the flavourful brown bits from the skillet while stirring. Mix in the roasted and seasoned seaweed. Dish out to individual serving bowl. Serve.



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