Spicy Chicken Stir-Fry (Dakgalbi) Recipe: Season 4, Ep. 7

When we ate this Spicy Chicken Stir-Fry in Korea for the first time, it changed our lives forever. The sauce is savory, sweet, and not overly spicy. The surprising part is that everything gets topped with cheese! But the best part of the meal is at the end when you make fried rice with the leftovers! Thats rightits a two-part eating adventure.

Ingredients

Boneless, skinless chicken thighs 1 Pound
Green cabbage 9 Ounce (cored, and chopped into bite size pieces)
Korean sweet potato 1 Small ((Goguma), peeled, halved, and cut into
Rice cakes 8 Ounce (Korean)
Sesame leaves 7 (stems trimmed, thinly sliced)
Scallions 2 (cut into 2
Enoki mushrooms 1/2 Bunch (50 gm) (stems trimmed)
Shredded mozzarella cheese To Taste
Vegetable oil To Taste
For sauce
Soy sauce 1 Tablespoon
Water 2 Tablespoon
Sugar 2 Tablespoon
Mirin 2 Tablespoon
Kosher salt 1 Teaspoon
Red chili pepper flakes 1 Tablespoon (Korean)
Red chili pepper paste 2 Tablespoon (Korean)
Korean curry powder 1 Tablespoon
Minced ginger 1 Teaspoon
Minced garlic 1 Tablespoon
Sesame oil 2 Teaspoon

Directions

Making

Soak the rice cakes in cold water for 20 minutes. Skip this step if using fresh rice cakes that are already soft and don’t require cooking.

Mix all the sauce ingredients well in a large bowl. Add the chicken pieces and toss well to coat. Let the chicken marinate in this sauce while you prepare your vegetables.

Heat a large pan over medium high heat. Add a little oil, and then the sliced Korean sweet potato, as well as a little bit of the cabbage. The cabbage will release a little water, which will help the potatoes to steam a bit. Add a splash of water as well. Cover with a lid. Reduce the heat to medium low and let the potatoes and cabbage cook for about 2 minutes.

Add the rest of the cabbage. Make a well in the center. Raise the heat to medium-high. Add a little oil, along with the chicken and all the sauce. Cook for about 3-4 minutes, stirring occasionally to let the chicken start cooking. Incorporate the cabbage into the chicken. Lower the heat and add the rice cakes and cook until the chicken is cooked, and the potatoes and rice cakes are soft, but not mushy, another 3-5 minutes. You don’t want the potatoes to break down too much, or the sauce will get starchy. You can add a splash of water or chicken broth to the pan if it looks too dry.

Add the perilla leaves, scallions, cheese, and enoki mushrooms. Cover the pan, turn off the heat, and let stand for 1-2 minutes to allow the cheese to melt. Serve with extra perilla leaves or lettuce leaves for wrapping.

Optional Fried Rice:

Scoop any leftovers out of the pan into a bowl. Leave some sauce behind. Over medium heat, add the sesame oil, and then the rice to the pan with the leftover sauce. Stir constantly while breaking up the clumpy rice, about 3-5 minutes. Add back any leftover chicken and vegetables. Mix in the roasted dried seaweed, sesame seeds, scallions, and perilla leaves. Sprinkle with salt and pepper to taste. Spread the rice out in the pan, turn up the heat to allow the bottom to get slightly crispy for about 2 minutes (while making sure it doesn’t burn).

Add cheese, cover with a lid, and turn off the heat. Let stand for 1-2 minutes to allow the cheese to melt. Serve immediately.

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

Serving size Complete recipe

Calories 2126Calories from Fat 456

 % Daily Value*

Total Fat 51 g78.5%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 4863 mg202.63%

Total Carbohydrates 305 g101.7%

Dietary Fiber 33 g132%

Sugars 58 g

Protein 121 g242%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet