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.
Een origineel recept van Forkin
- Totale tijd
- 1 uur 15 min
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 516 kcal
Allergeneninformatie: kan gluten, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
chicken
- 600 gboneless skinless chicken thigh, cut into 1-inch pieces
marinade
- 4 elgochujang
- 1 elgochugaru
- 2 elsoy sauce
- 2 elmirin
- 1 elsugar
- 3 teentjegarlic, minced
- 1 tlginger, grated
- 1 tlsesame oil
- 0,25 tlblack pepper
vegetables
- 0,5 styellow onion, sliced
- 200 gcabbage, chopped
- 1 stsweet 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 stgreen onion, sliced diagonally
- 6 stperilla leaf, julienned(optioneel)
- 1 tlsesame seed, toasted(optioneel)
Ingrediënten
- 1 elcooking oil
Keukengerei
large pan · large bowl · knife
De bereidingswijze
Stap voor stap
- 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.
Ongeveer 5 min
- 2
Add the cut chicken thighs to the marinade and mix well, ensuring all pieces are evenly coated.
Ongeveer 2 min
- 3
Cover the bowl and refrigerate to marinate for at least 30 minutes, or preferably 2-3 hours for deeper flavor.
Ongeveer 30 min
Tip van de kok: 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.
Ongeveer 1 min
- 5
Add the marinated chicken to the pan and stir-fry for 5-7 minutes until it starts to brown.
Ongeveer 7 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 7 min
Tip van de kok: 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.
Ongeveer 1 min
- 9
Garnish with toasted sesame seeds before serving.
Per portie
Voedingswaarden
- Calorieën
- 515,9kcal
- Eiwit
- 43g
- Koolhydraten
- 32,7g
- Vet
- 23g
- Vezels
- 5g
- Suiker
- 13,8g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
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.