Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups chopped Napa cabbage kimchi
- 1/2 onion, sliced
- 1/2 sweet potato, sliced
- 1/2 cup sliced scallions
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp mirin (Japanese sweet rice wine)
- 1 tbsp sugar
- 1 tbsp minced garlic
- 1 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, mix together gochujang, soy sauce, mirin, sugar, and minced garlic to make the sauce.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add chicken and cook until browned on all sides, about 5-7 minutes.
4. Add onion and sweet potato and cook for another 5 minutes until the vegetables are slightly softened.
5. Add kimchi and sauce to the skillet and stir well to combine.
6. Reduce heat to medium and cook for another 10-15 minutes until the chicken is cooked through and the vegetables are tender.
7. Season with salt and pepper to taste.
8. Garnish with sliced scallions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
Medium-high heat for cooking chicken and vegetables, medium heat for simmering the sauce.
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Total fat: 10g
Saturated fat: 2g
Cholesterol: 85mg
Sodium: 750mg
Total carbohydrates: 20g
Dietary fiber: 3g
Total sugars: 9g
Protein: 26g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Napa cabbage kimchi can be substituted with any type of kimchi.
- Sweet potato can be substituted with regular potato or carrot.
- Gochujang can be substituted with sriracha or any other chili paste.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use tofu instead of chicken for a vegetarian version.
- Add cooked rice cakes or noodles for a heartier meal.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use a wooden spoon or spatula to stir the ingredients to prevent the chicken from sticking to the skillet.
- Adjust the amount of gochujang to your preferred 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 a platter with sliced scallions on top.
Garnishes:
Sliced scallions, sesame seeds, or chopped cilantro.
Pairings:
Serve with steamed rice and a side of Korean pickled vegetables.
Suggested side dishes:
Steamed rice, Korean pickled vegetables, or a simple green salad.
Troubleshooting advice:
- If the chicken is not cooked through, continue cooking until no longer pink in the center.
- If the sauce is too thick, add a splash of water to thin it out.
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 made with marinated chicken and vegetables, stir-fried in a spicy sauce.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of Korean pickled vegetables.
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Region: Korean