Korean

Dak-galbi

Name: Dak-galbi
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 180 g boneless chicken thigh; 1.5 tbsp gochujang; 1 tbsp gochugaru; 1 tsp soy sauce; 1 tsp rice syrup; 1 tbsp soju; 2 cloves garlic; 1 tsp fresh ginger; 1 tsp toasted sesame oil; 0.25 tsp mild curry powder; 2 tsp cooking oil; 90 g green cabbage; 60 g sweet potato; 60 g onion; 1 spring onion; 60 g tteokbokki rice cakes; 4 perilla leaves; 1 tsp toasted sesame seeds; 3 tbsp water; black pepper

The Chuncheon classic: boneless chicken thigh marinated in gochujang, then stir-fried hard on a flat iron pan with cabbage, sweet potato and chewy rice cakes until the sauce clings and catches. Finished with shredded perilla leaves and sesame seeds.

Lunch & dinner 25g+ protein 8g+ fibre

36 min20 prep · 16 cookEasy761 kcalper serving

Method

In a bowl, whisk 1.5 tbsp of gochujang with 1 tbsp of gochugaru, 1 tsp of soy sauce, 1 tsp of rice syrup, 1 tbsp of soju, 2 cloves of minced garlic, 1 tsp of grated ginger, 1 tsp of toasted sesame oil, 0.25 tsp of mild curry powder and a good pinch of black pepper until you have a smooth, glossy paste.
Add 180 g of chicken thigh cut into 3 cm pieces and turn it through the paste with your hands until every piece is coated. Cover and leave at room temperature for 30 minutes (or up to a day in the fridge) so the chilli paste seasons the meat right through.
While the chicken marinates, soak 60 g of tteokbokki rice cakes in warm water for 10 minutes, then drain — this stops them going hard in the pan. Cut 90 g of cabbage into 3 cm squares, slice 60 g of peeled sweet potato 5 mm thick, slice 60 g of onion, cut 1 spring onion into 4 cm lengths and roll the 4 perilla leaves up and shred them finely.