Dakgalbi
Spicy gochujang chicken stir-fry, cabbage, sweet potato and rice cakes.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
The tteok (rice cakes) drink up the gochujang glaze and become tiny pillows of sauce - they're the best bite. Don't skip them; find them at any Korean grocery in the refrigerated noodle section.
Ingredients
Everything below makes 4 servings.
- 1½ lbboneless skinless chicken thighscut into 1.5-inch chunks
- 3 tbspgochujang
- 1 tbspgochugaru (Korean chile flakes)
- 2 tbspsoy sauce
- 2 tbspbrown sugar
- 1 tbsptoasted sesame oil
- 5garlic clovesminced
- 1 tbspfresh gingergrated
- ½ headgreen cabbagechopped into 2-inch pieces
- 1 mediumsweet potatosliced 1/4-inch thick
- 1 mediumyellow onionthickly sliced
- 8 oztteok (rice cakes, cylinder)soaked in cold water 20 min if dried
- 10perilla leaves (kkaennip)stacked and sliced into ribbons
- 3scallionscut into 2-inch lengths
- 2 tbspneutral oil
- 1 tbsptoasted sesame seedstoasted
- ¼ cupwater
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 660calories
- 43gprotein
- 76gcarbs
- 21gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Whisk gochujang and gochugaru and soy and brown sugar and sesame oil and garlic and ginger and ⅛ cup water for the marinade.
- Toss chicken chunks in HALF the marinade; let sit 15 min.
- Chop cabbage, slice sweet potato and onion and perilla, cut scallions, soak tteok if dried.
Sear chicken
Heat neutral oil in skillet over medium-high. Add chicken in single layer; sear undisturbed 4 min, then toss 2 min more - chicken not fully cooked yet.
6 min · hands onAdd hard vegetables
Add sweet potato and onion. Toss 5 min - sweet potato should be half-tender.
5 min · hands onAdd cabbage and tteok and sauce
Add cabbage and tteok and remaining marinade and water. Toss to coat. Cover, reduce heat to medium-low, simmer 8-10 min - cabbage wilts, tteok turns chewy and tender, sauce reduces to glaze.
9 min · hands offFinish
Uncover. Add scallions and perilla; toss 1 min to wilt and integrate. Scatter toasted sesame seeds. Serve with rice.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Sear 3 min per side, finish in glaze 3 min - overcooks fast. Saves about 3 minutes.
Press tofu 10 min, cube, sear in sesame oil 4 min. Saves about 5 minutes.
Add 1 head red leaf lettuce washed. Adds about 5 minutes.
Check label - many gochujang brands contain wheat; verify gluten-free.
What keeps
Reheats well - keeps 4 days fridge. The classic restaurant move is to finish leftover dakgalbi as fried rice the next day.
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