Dakgalbi (Spicy Stir-Fried Chicken)

Ingredients

• •700 g boneless skinless chicken thighs, cut into bite-size pieces
• •3 tbsp gochujang
• •2 tbsp soy sauce
• •1 tbsp sesame oil
• •1 tbsp brown sugar
• •4 cloves garlic, minced
• •1 tsp fresh ginger, grated
• •1 tsp gochugaru
• •1 medium sweet potato, peeled and cut into 1 cm rounds
• •2 cups green cabbage, roughly chopped
• •1 onion, sliced
• •200 g tteok (cylinder rice cakes, optional)
• •3 green onions, sliced
• •2 tbsp neutral oil
• •1 tsp sesame seeds

Directions

1. 1Combine gochujang, soy sauce, sesame oil, brown sugar, garlic, ginger, and gochugaru in a bowl; add chicken and toss to coat, marinating for at least 10 minutes.
2. 2If using rice cakes, soak them in cold water for 10 minutes to soften, then drain.
3. 3Heat oil in a large, wide skillet or wok over medium-high heat.
4. 4Add sweet potato slices and cook, turning once, for 4 minutes until starting to soften.
5. 5Add marinated chicken and onion to the pan; stir-fry for 5–6 minutes until chicken is cooked through.
6. 6Add cabbage and rice cakes; stir-fry for another 4–5 minutes until cabbage is wilted and rice cakes are tender and coated in sauce.
7. 7If the sauce is getting too thick, splash in 2–3 tbsp water and toss.
8. 8Garnish with green onions and sesame seeds; serve directly from the pan with steamed rice.

💡 Cylinder-shaped tteok (rice cakes) can be found frozen or refrigerated at Korean and Asian grocery stores (T&T, H-Mart) or at some Loblaws. If you can't find them, simply leave them out — the dish is excellent without. For a milder version for kids, reduce gochujang to 1 tbsp and omit gochugaru.

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