Dak-galbi (Korean Spicy Stir-Fried Chicken)
Level
easy
Cooking
10 min
Preparation
20 min
Ingredients
Servings
3
Boneless Chicken Legs cubed | 500 g |
Rice Cakes | 10 |
Sweet Potato | 1 |
Cabbage cut in 6 big pieces | 1 |
Onion | 1⁄2 |
Spring Onion | 1 stalk |
Green Chilli | 1 |
Perilla Leaves | 8 |
| Sauce | |
Gochujang (Korean Chilli Paste) | 3 tbsp |
Garlic chopped | 2 tsp |
Chilli Powder | 1⁄4 cup |
Cooking Wine | 2 tbsp |
Chicken Stock | 1 tbsp |
Oyster Sauce | 1 tbsp |
Soy Sauce | 1⁄4 cup |
Sesame Oil | 1 tsp |
Ground Black Pepper | 1 pinch |
Sugar | 2 tbsp |
How to cook
Prepare chicken & sauce
- Mix all the sauce ingredients.
- Cut the chicken legs into bite-sized pieces and marinate with the sauce.
- Put the marinated chicken legs in the fridge for a minimum of 20 mins.
Prepare vegetables
- Slice the onion, cabbage and green onion.
- Cut the sweet potato into sticks.
Start cooking
- Heat up a wok and drizzle some vegetable oil.
- Put in the sweet potato, cabbage, onion, spring onion, rice cakes and marinated chicken.
- Cover the wok for a while so the cabbage is a little soggy.
- Continue frying until chicken is cooked through.
- Put in the perilla leaves, mix once more and eat!
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