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Korean Dakgalbi (Spicy Stir-Fried Chicken with Cabbage, Sweet Potato, and Rice Cakes)
Chuncheon's iconic street specialty: succulent diced chicken thighs marinated in a fiery gochujang-chili paste, stir-fried on a roaring griddle with crunchy green cabbage, sweet potato slices, and chewy cylindrical tteok rice cakes.
Prep
20 min
Cook
15 min
Total
35 min
Ingredients
servings
4
- Boneless skinless chicken thighs, cut into bite-sized chunks500 g
- Korean cylindrical rice cakes (tteok), soaked in warm water200 g
- Green cabbage, chopped into large square pieces300 g
- Sweet potato, peeled and cut into thin matchsticks1 pc
- Korean fermented chili paste (gochujang)3 tbsp
- Korean red chili powder (gochugaru)2 tbsp
- Soy sauce2 tbsp
- Toasted sesame oil1 Ā½ tbsp
- Garlic cloves, minced4 clove
Preparation Steps
1
Mix gochujang, gochugaru, soy sauce, garlic, sesame oil, and sugar; toss with chicken and marinate 15 minutes.
15 min timer
2
Heat large cast iron pan with 2 tbsp oil; lay shredded cabbage and sweet potato slices in base.
3 min timer
3
Pile marinated chicken and drained rice cakes over vegetables; stir-fry over medium-high heat for 10-12 mins until cooked.
12 min timer
4
When chicken is thoroughly cooked, sweet potatoes are tender, and sauce is thick and glossy, serve sizzling hot.
2 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
510
Protein
36g
Carbohydrates
62g
Fat
14g
Allergens
soyaSesame SeedsGluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
