Dakgalbi (Spicy Chicken Stir-Fry)
Sticky, fiery gochujang coats tender pieces of chicken and crisp vegetables for a hands-on, communal stir-fry. Bright scallions and sesame lift the heat so every bite feels layered and addictive.
1 ½ lb chicken thighs, boneless skinless, cut into 1-inch pieces
½ cup gochujang
1 tbsp gochugaru
2 tbsp soy sauce
2 tbsp brown sugar, packed
1 tbsp rice syrup, or honey
1 tbsp sesame oil
4 clove garlic, finely grated
1 tbsp ginger, finely grated
¼ cup gochujang marinade water, water to loosen the sauce
1 sweet potato, medium, peeled and cut into 1/4-inch slices
3 cup cabbage, thinly sliced
8 oz rice cakes, tteok, softened if hard
1 onion, medium, thinly sliced
4 stalk scallions, trimmed and cut into 2-inch pieces
2 tbsp vegetable oil
1 tbsp toasted sesame seeds
½ tsp salt
¼ tsp black pepper, freshly ground
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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