Dakgalbi (Spicy Stir-Fried Chicken)

Intensely spicy and flavorful stir-fried chicken with vegetables. Chuncheon City specialty.

Ingredients

• 1.5 lbs boneless chicken thighs, cut into chunks
• 2 tbsp gochujang
• 1 tbsp gochugaru
• 2 tbsp soy sauce
• 2 tbsp rice wine (mirin)
• 1 tbsp sesame oil
• 1 tsp sugar
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 head cabbage, roughly chopped
• 1 large sweet potato, peeled and sliced thin
• 1 cup rice cakes (tteok), optional
• 2 tbsp vegetable oil
• Green onion and sesame seeds to finish

Directions

1. Mix gochujang, gochugaru, soy, mirin, sesame oil, sugar, garlic, and ginger into a marinade.
2. Toss chicken pieces with marinade. Let sit 15-30 minutes.
3. Heat oil in a large skillet or wok over medium-high heat.
4. Add sweet potato first. Cook 3-4 minutes.

Add chicken and stir-fry 5-6 minutes.

1. Add cabbage and rice cakes. Stir-fry everything together 4-5 minutes.

Add a splash of water if pan gets too dry.

1. Serve in the pan. Garnish with green onion and sesame seeds.

Notes

Traditionally cooked tableside on a butane burner. The edges that touch the hot pan directly get slightly caramelized and are the best bites.