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dakgalbi sur fond de bois

Dakgalbi - Korean Spicy Stir-Fried Chicken

A super comforting Korean Dak Galbi recipe
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5/5 (2)
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Main course
Cuisine: Korean
Servings: 2 people
Calories: 982kcal
Author: Marc Winer

Ingredients

  • 350 g chicken thighs Boneless, sliced

Marinade

  • 0.5 teaspoon salt
  • 1 tablespoon shaoxing wine
  • 1 tablespoon garlic grated
  • 1 teaspoon cornstarch

Other ingredients

  • 300 g of Korean rice cakes tteok
  • 1 onion sliced
  • 100 g of Chinese cabbage Very thinly sliced
  • 1 Ball of mozzarella
  • 100 g of sweet potato Peeled and cut into long sticks like fries
  • 60 g of carrots Sliced diagonally
  • 12 leaves of perilla roughly chopped

Sauce

  • 6 tablespoon Shaoxing wine
  • 120 ml water
  • 3 tablespoons of gochujang
  • 3 tablespoons powdered sugar
  • 1 teaspoon by gochugaru
  • 1 teaspoon light soy sauce
  • 1 tablespoon of Korean curry powder or other curry powder
  • 7 cloves garlic minced
US Customary - Metric

Procédé

  • Marinate the chicken for at least 10 minutes
    350 g chicken thighs, 0.5 teaspoon salt, 1 tablespoon shaoxing wine, 1 tablespoon garlic, 1 teaspoon cornstarch
    poulet mariné
  • Soak the rice cakes in hot water for 10 minutes. Drain and set aside.
    300 g of Korean rice cakes tteok
    tteok qui trempent
  • In a bowl, combine sauce ingredients.
    6 tablespoon Shaoxing wine, 120 ml water, 3 tablespoons of gochujang, 3 tablespoons powdered sugar, 1 teaspoon by gochugaru, 1 teaspoon light soy sauce, 1 tablespoon of Korean curry powder, 7 cloves garlic
    ngrédients de la sauce mélangés
  • In a large pan over high heat, heat some oil and sauté the chicken for 5 minutes until golden.
    poulet qui saute
  • Add the onion and sauté for 5 minutes
    1 onion
    oignons ajoutéz
  • Add the sauce and mix
    sauce ajoutée
  • Cook for 5 minutes over medium-high heat, the sauce will start to thicken a bit, but not too much
  • Add the carrots and sweet potato
    60 g of carrots, 100 g of sweet potato
    carotte et pâtate douce ajoutée
  • Cover for 15 minutes. Open and stir every 5 minutes
  • Add the cabbage and mix well
    100 g of Chinese cabbage
    chou ajouté
  • Cover and cook for another ten minutes
  • Add the tteok, mix and cook for another 5 minutes
    tteok ajoutés
  • Add the perilla leaves, let cook for a few minutes
    12 leaves of perilla
    pérille ajouté
  • Add mozzarella to make a large path in the middle, cover to melt quickly
    1 Ball of mozzarella

Notes

If you don't have a central burner to put on a table, don't worry. The recipe is designed to do everything before serving, just make sure to cover the dish with mozzarella while it's still on the heat if you want it to melt quickly

Nutrition

Calories: 982kcal | Féculents: 149g | Protein: 32g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 146mg | Sodium: 583mg | Potassium: 855mg | Fiber: 7g | Sugar: 8g | Vitamin A: 12541IU | Vitamin C: 22mg | Calcium: 131mg | Iron: 3mg
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