Korean Spicy Chicken Stir-Fry Dish: Dak Galbi

Ingredients 0/19

Directions

Heat some oil in a large nonstick pan over medium heat. Toss in the chicken pieces and cook them, stirring occasionally, until they’re mostly cooked through and no longer pink, which should take about 4 to 7 minutes. While the chicken is cooking, mix together the gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Pour this sauce over the chicken and keep cooking, stirring often, until the chicken is nicely browned and coated in the sauce, about 3 to 5 minutes. Next, add the rice cakes, cabbage, sweet potato, and onion to the pan. Cook everything together, stirring now and then, until the sweet potatoes start to soften and change color, around 10 minutes. Throw in most of the scallions and the perilla leaves, cooking just until they wilt, which will take about 3 minutes. If the sauce looks like it’s drying out, splash in a little water to keep things saucy. Finish by sprinkling the rest of the scallions and some sesame seeds on top before serving.