Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp rice wine or mirin
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 cup sliced cabbage
- 1/2 cup sliced sweet potato
- 1/2 cup sliced scallions
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a bowl, mix together gochujang, soy sauce, honey, rice wine or mirin, sesame oil, garlic, and ginger.
2. Add chicken to the bowl and toss to coat evenly. Let marinate for at least 30 minutes.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add onion and stir-fry for 1-2 minutes until slightly softened.
5. Add chicken and stir-fry for 5-7 minutes until cooked through.
6. Add bell peppers, cabbage, and sweet potato. Stir-fry for another 3-4 minutes until vegetables are tender.
7. Add scallions and stir-fry for another minute.
8. Season with salt and pepper to taste.
9. Serve hot with rice.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 11g
Carbohydrates: 33g
Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Gochujang can be substituted with sriracha or other chili paste.
- Sweet potato can be substituted with butternut squash or carrots.
Variations:
- Add sliced mushrooms or zucchini for extra vegetables.
- Use different colored bell peppers for a more colorful dish.
- Add chopped peanuts or sesame seeds for extra crunch.
Tips and tricks:
- Make sure to marinate the chicken for at least 30 minutes for maximum flavor.
- Cut the vegetables into similar sizes for even cooking.
- Stir-fry the chicken in batches if your skillet or wok is not large enough.
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 stove over medium heat until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with rice on the side.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
Steamed rice, Korean-style spinach, or cucumber salad.
Troubleshooting advice:
If the chicken is not cooking evenly, stir-fry in batches.
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.
Flavor profiles:
Spicy, sweet, and savory.
Serving suggestions:
Serve hot with rice and a side of kimchi.
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Region: Korean