Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, sliced into bite-sized pieces
- 8 oz sweet potato starch noodles (japchae)
- 1 onion, sliced
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3-4 green onions, cut into 2-inch pieces
- 2 tbsp vegetable oil
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp minced garlic
- 1 tsp sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the sweet potato starch noodles and cook for 5-7 minutes, or until tender. Drain and rinse with cold water. Set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
3. Add the onion, carrot, and bell peppers to the skillet and cook for another 3-5 minutes, or until the vegetables are tender.
4. In a small bowl, whisk together the gochujang, soy sauce, sugar, garlic, and sesame oil. Pour the sauce over the chicken and vegetables and stir to coat.
5. Add the cooked noodles and green onions to the skillet and stir to combine. Cook for another 2-3 minutes, or until everything is heated through.
6. Season with salt and pepper to taste. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 52g
Protein: 27g
Sodium: 900mg
Sugar: 9g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Sweet potato starch noodles can be substituted with glass noodles or rice noodles.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add sliced mushrooms or zucchini to the skillet for extra vegetables.
- Use different colored bell peppers for a more colorful dish.
- Add a fried egg on top for a traditional Korean touch.
Tips and tricks:
- Make sure to rinse the cooked noodles with cold water to prevent them from sticking together.
- Cut the chicken and vegetables into similar-sized pieces for even cooking.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates. Garnish with sesame seeds and chopped green onions.
Garnishes:
Sesame seeds, chopped green onions
Pairings:
Kimchi, steamed rice, Korean-style pickled vegetables
Suggested side dishes:
Steamed rice, Korean-style pickled vegetables, stir-fried bok choy
Troubleshooting advice:
- If the noodles are too sticky, rinse them with more cold water.
- If the dish is too spicy, add more sugar or soy sauce to balance out the flavors.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Dak galbi is a popular Korean dish made with spicy marinated chicken and vegetables. Japchae is a Korean noodle dish made with sweet potato starch noodles.
Flavor profiles:
Spicy, savory, slightly sweet
Serving suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean