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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 oppskrift av Forkin

Total tid
1 t 15 min
Porsjoner
4
Vanskelighetsgrad
Middels
Per porsjon
516 kcal

Allergeninformasjon: kan inneholde gluten, sesam, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Dakgalbi (Spicy Korean Chicken Stir-fry)

Forberedelser

Ingredienser

chicken

  • 600 gboneless skinless chicken thigh, cut into 1-inch pieces

marinade

  • 4 ssgochujang
  • 1 ssgochugaru
  • 2 sssoy sauce
  • 2 ssmirin
  • 1 sssugar
  • 3 feddgarlic, minced
  • 1 tsginger, grated
  • 1 tssesame oil
  • 0,25 tsblack 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(valgfritt)
  • 1 tssesame seed, toasted(valgfritt)

Ingredienser

  • 1 sscooking oil

Utstyr

large pan · large bowl · knife

Fremgangsmåte

Trinn for trinn

  1. 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.

    Omtrent 5 min

  2. 2

    Add the cut chicken thighs to the marinade and mix well, ensuring all pieces are evenly coated.

    Omtrent 2 min

  3. 3

    Cover the bowl and refrigerate to marinate for at least 30 minutes, or preferably 2-3 hours for deeper flavor.

    Omtrent 30 min

    Kokkens tips: You can marinate the chicken overnight for best results.

  4. 4

    Heat cooking oil in a large non-stick pan or a hot plate over medium-high heat.

    Omtrent 1 min

  5. 5

    Add the marinated chicken to the pan and stir-fry for 5-7 minutes until it starts to brown.

    Omtrent 7 min

    Kokkens tips: Do not overcrowd the pan; cook in batches if necessary.

  6. 6

    Add the sliced onion, chopped cabbage, and sliced sweet potato to the pan. Continue to stir-fry for another 5 minutes.

    Omtrent 5 min

  7. 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.

    Omtrent 7 min

    Kokkens tips: If the mixture seems too dry, you can add a splash of water or chicken broth.

  8. 8

    Remove from heat and stir in the sliced green onion and julienned perilla leaves, if using.

    Omtrent 1 min

  9. 9

    Garnish with toasted sesame seeds before serving.

Per porsjon

Næringsinnhold

Kalorier
515,9kcal
Protein
43g
Karbohydrater
32,7g
Fett
23g
Fiber
5g
Sukker
13,8g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover dakgalbi in an airtight container in the refrigerator.

Oppvarming

Reheat in a pan over medium heat until warmed through, adding a splash of water if needed to prevent drying.

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