Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 onion, sliced
- 1 sweet potato, peeled and sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup cabbage, chopped
- 1 tablespoon gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon rice wine
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon sesame seeds, toasted
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet or wok, heat vegetable oil and sesame oil over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes.
3. Add onion, sweet potato, red and green bell peppers, and cabbage. Stir-fry for 5 minutes.
4. In a small bowl, mix together gochujang, soy sauce, honey, brown sugar, garlic, ginger, black pepper, paprika, salt, and rice wine.
5. Pour the sauce over the chicken and vegetables. Stir-fry for another 5-7 minutes until the sauce thickens and coats the chicken and vegetables.
6. In a small bowl, mix cornstarch and water. Add the mixture to the skillet and stir-fry for another minute until the sauce thickens.
7. Sprinkle toasted sesame seeds on top.
8. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 35g
- Protein: 30g
- Fiber: 5g
- Sugar: 20g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Sweet potato can be substituted with regular potato or butternut squash.
- Red and green bell peppers can be substituted with any color bell peppers.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Brown sugar can be substituted with white sugar or coconut sugar.
- Rice wine can be substituted with dry sherry or white wine.
Variations:
- Add sliced mushrooms or zucchini for extra vegetables.
- Use different types of meat or protein.
- Adjust the level of spiciness by adding more or less gochujang or red pepper flakes.
Tips and tricks:
- Cut the chicken and vegetables into similar sizes for even cooking.
- Toast sesame seeds in a dry skillet over medium heat until golden brown.
- Add more water or cornstarch mixture if the sauce is too thick or too thin.
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 over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or platter.
- Garnish with sliced green onions or cilantro.
Garnishes:
- Toasted sesame seeds
- Sliced green onions
- Cilantro
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Miso soup
Troubleshooting advice:
- If the sauce is too thick, add more water or chicken broth.
- If the sauce is too thin, add more cornstarch mixture.
Food safety advice:
- Cook chicken to an internal temperature of 165°F (74°C).
- Wash hands and utensils thoroughly before and after handling raw chicken.
Food history:
- Dak Galbi is a popular Korean dish that originated in the city of Chuncheon.
Flavor profiles:
- Sweet, spicy, savory, and slightly smoky.
Serving suggestions:
- Serve hot with steamed rice and pickled vegetables.
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Region: Korean