Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup sliced cabbage
- 1 cup sliced sweet potato
- 1 cup sliced onion
- 1 cup sliced scallions
- 1 cup sliced rice cake
- 2 tbsp vegetable oil
- 2 tbsp gochujang (Korean red pepper paste)
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp minced garlic
- 1 tsp sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large skillet or wok, heat 2 tbsp of vegetable oil over medium-high heat.
2. Add the chicken and stir-fry for 5-7 minutes, or until the chicken is cooked through.
3. Add the sliced cabbage, sweet potato, onion, scallions, and rice cake to the skillet and stir-fry for another 5-7 minutes, or until the vegetables are tender.
4. In a small bowl, mix together the gochujang, soy sauce, sugar, minced garlic, and sesame oil.
5. Pour the sauce over the chicken and vegetables in the skillet and stir-fry for an additional 2-3 minutes, or until everything is well coated in the sauce.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 35g
- Protein: 25g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs.
- Cabbage can be substituted with bok choy or kale.
- Sweet potato can be substituted with regular potato or butternut squash.
- Rice cake can be omitted or substituted with noodles.
Variations:
- Add sliced carrots or bell peppers for additional vegetables.
- Use shrimp or beef instead of chicken.
- Adjust the amount of gochujang for spicier or milder flavor.
Tips and tricks:
- Cut the chicken and vegetables into similar sizes for even cooking.
- Soak the rice cake in water for 10-15 minutes before cooking to soften.
- Use a non-stick skillet or wok for easier clean-up.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve in a large platter or bowl for family-style dining.
- Garnish with sesame seeds and sliced scallions.
Garnishes:
- Sesame seeds
- Sliced scallions
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Korean pancake (jeon)
- Steamed dumplings (mandu)
- Seaweed soup (miyeok guk)
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the vegetables are not cooking evenly, adjust the heat or cut them into smaller pieces.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Keep raw chicken separate from other ingredients to avoid cross-contamination.
Food history:
- Dakgalbi originated in the city of Chuncheon, South Korea, and is a popular dish among college students.
Flavor profiles:
- Spicy, savory, slightly sweet, umami
Serving suggestions:
- Serve hot with steamed rice and other Korean side dishes.
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