Dakgalbi (Spicy Korean Chicken Stir-fry)
Dakgalbi is a popular Korean dish featuring tender chicken marinated in a spicy gochujang sauce. It's stir-fried with an array of vegetables like cabbage, sweet potatoes, and rice cakes for a satisfying meal. Serve with lettuce for wrapping.
En original opskrift af Forkin
- Tid i alt
- 1 t. 15 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 516 kcal
Allergenoplysninger: kan indeholde gluten, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
chicken
- 600 gboneless skinless chicken thigh, cut into 1-inch pieces
marinade
- 4 spsk.gochujang
- 1 spsk.gochugaru
- 2 spsk.soy sauce
- 2 spsk.mirin
- 1 spsk.sugar
- 3 fedgarlic, minced
- 1 tsk.ginger, grated
- 1 tsk.sesame oil
- 0,25 tsk.black pepper
vegetables
- 0,5 stk.yellow onion, sliced
- 200 gcabbage, chopped
- 1 stk.sweet potato, peeled and sliced into 1/4-inch rounds
- 150 gKorean rice cakes (garae-tteok), rice cakes, soaked in warm water for 10 minutes if hard
garnish
- 2 stk.green onion, sliced diagonally
- 6 stk.perilla leaf, julienned(valgfrit)
- 1 tsk.sesame seed, toasted(valgfrit)
Ingredienser
- 1 spsk.cooking oil
Udstyr
large pan · large bowl · knife
Fremgangsmåde
Trin for trin
- 1
In a large bowl, combine the gochujang, gochugaru, soy sauce, mirin, sugar, minced garlic, grated ginger, sesame oil, and black pepper to create the marinade.
Ca. 5 min.
- 2
Add the cut chicken thighs to the marinade and mix well, ensuring all pieces are evenly coated.
Ca. 2 min.
- 3
Cover the bowl and refrigerate to marinate for at least 30 minutes, or preferably 2-3 hours for deeper flavor.
Ca. 30 min.
Kokkens note: You can marinate the chicken overnight for best results.
- 4
Heat cooking oil in a large non-stick pan or a hot plate over medium-high heat.
Ca. 1 min.
- 5
Add the marinated chicken to the pan and stir-fry for 5-7 minutes until it starts to brown.
Ca. 7 min.
Kokkens note: Do not overcrowd the pan; cook in batches if necessary.
- 6
Add the sliced onion, chopped cabbage, and sliced sweet potato to the pan. Continue to stir-fry for another 5 minutes.
Ca. 5 min.
- 7
Stir in the soaked rice cakes and cook for an additional 5-7 minutes, or until the chicken is fully cooked, vegetables are tender-crisp, and rice cakes are soft and chewy.
Ca. 7 min.
Kokkens note: If the mixture seems too dry, you can add a splash of water or chicken broth.
- 8
Remove from heat and stir in the sliced green onion and julienned perilla leaves, if using.
Ca. 1 min.
- 9
Garnish with toasted sesame seeds before serving.
Pr. portion
Næringsindhold
- Kalorier
- 515,9kcal
- Protein
- 43g
- Kulhydrat
- 32,7g
- Fedt
- 23g
- Kostfibre
- 5g
- Sukker
- 13,8g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover dakgalbi in an airtight container in the refrigerator.
Reheat in a pan over medium heat until warmed through, adding a splash of water if needed to prevent drying.