Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup gochujang (Korean red pepper paste)
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 tsp black pepper
- 1/2 large onion, sliced
- 2 cups sliced cabbage
- 1 cup sliced sweet potato
- 1 cup sliced carrot
- 1 cup sliced scallions
- 1/2 cup water
- 8 oz. udon noodles
- 2 tbsp vegetable oil
Special equipment needed:
- Large skillet or wok
- Tongs or spatula
- Large pot for boiling noodles
Step-by-step instructions:
1. In a large bowl, mix together the gochujang, soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and black pepper until well combined.
2. Add the chicken to the bowl and toss to coat in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion and cook for 2-3 minutes, until softened.
4. Add the marinated chicken to the skillet and cook for 5-7 minutes, until browned and cooked through.
5. Add the cabbage, sweet potato, carrot, scallions, and water to the skillet. Stir to combine and cook for 5-7 minutes, until the vegetables are tender.
6. While the vegetables are cooking, bring a large pot of salted water to a boil. Add the udon noodles and cook for 3-4 minutes, until tender. Drain and set aside.
7. Once the vegetables are tender, add the cooked udon noodles to the skillet and toss to combine with the chicken and vegetables.
8. Serve hot, garnished with additional sliced scallions, if desired.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 530
Fat: 16g
Carbohydrates: 68g
Protein: 28g
Sodium: 1,600mg
Sugar: 22g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Udon noodles can be substituted with soba noodles or rice noodles.
- Sweet potato can be substituted with butternut squash or pumpkin.
Variations:
- Add sliced mushrooms or bell peppers to the skillet for additional flavor and texture.
- Use different types of vegetables, such as broccoli, zucchini, or snow peas.
- Add a fried egg on top of each serving for a protein boost.
Tips and tricks:
- Make sure to cut the chicken into bite-sized pieces for even cooking.
- Use a non-stick skillet or wok to prevent sticking.
- 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 individual bowls, garnished with sliced scallions and sesame seeds.
Garnishes:
Sliced scallions, sesame seeds, chopped cilantro
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
Steamed rice, stir-fried bok choy, cucumber salad
Troubleshooting advice:
- If the chicken is not browning, increase the heat and cook for a few more minutes.
- If the vegetables are too crunchy, add a splash of water and cover the skillet to steam until tender.
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 that originated in the city of Chuncheon. It is typically made with marinated chicken, vegetables, and gochujang, and is often served with rice or noodles.
Flavor profiles:
Spicy, savory, sweet, umami
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean