Dakgalbi
Chicken, cabbage and rice cakes stir-fried together in a red pepper paste that gets stickier the longer it sits in the pan. Best cooked in one giant skillet everyone eats straight out of.
- Total time
- 19 min
- Serves
- 3
- Effort
- Easy
What you need
Written for 3 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Mix the gochujang, gochugaru, soy sauce, sugar, mirin and garlic into a paste and toss the chicken through it.
Soak the rice cakes in warm water for 5 minutes if they are firm from the fridge, then drain.
Heat the oil in a very large skillet over medium-high, add the chicken and its marinade, and spread it flat; cook undisturbed for 3 minutes to catch some colour.
Add the sweet potato and cabbage, stir well, cover and cook for 6 minutes, stirring twice as the vegetables release their moisture.
Add the rice cakes and cook uncovered for a final 5 minutes until they are soft and chewy and the sauce clings thickly.
Confirm the chicken is cooked through to 75C with no pink at the thickest part before serving straight from the pan.
Read all that and thought “absolutely not”?
Completely fair. Dakgalbi is sitting in the Korean kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Korean kitchen
Chewy, fiery and built for sharing at 1am.