Dakgalbi (Stir-fried Spicy Chicken)
A spicy stir-fried chicken dish made with boneless chicken pieces, rice cakes (tteokbokki tteok), green cabbage, sweet potato, and other vegetables. It’s a restaurant favorite in Korea that you can easily recreate at home!
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5
Heat a pan over medium high heat. You can add a tablespoon of oil if you want, but it should not be necessary. Add the chicken, sweet potatoes, rice cakes, and cabbages. Cook for 5 minutes, stirring occasionally. Lower the heat if the ingredients (especially the rice cakes) stick to the pan and browns too fast. The steam from the vegetables should keep them from sticking to the pan, but you can also add about 1/4 cup of water.
7
Reheat the pan over medium heat with any leftover chicken and vegetables and 1 tablespoon of sesame oil. Add the rice to the pan along with the reserved sauce. Stir constantly. You can add a little bit of soy sauce or gochujang if you need more seasoning. Scrape up the flavorful brown bits from the pan while stirring. Tear or crumble the dried seaweed sheet (gim) into small pieces, and stir into the rice. Finish off with the sesame seeds and a drizzle of sesame oil if you want.
Enjoy!
Jjimdak (Korean Braised chicken) →
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Pressure Cooker Dakbokkeumtang (Spicy Chicken Stew) →.
