Dak Galbi (Spicy Korean Stir-Fried Chicken)

Instructions

1. Step 1

   Prepare the chicken and vegetables as described in the ingredient list. Keep the raw chicken separate from the vegetables.

   Cookware: Chef Knife, cutting board

2. Step 2

   Place the rice cakes in the mixing bowl. If they are firm, cover them with cold water, soak until slightly pliable, and drain well.

   Timer: 10 min (fixed)

   Ingredients used: 250.0 gr Korean Rice Cake

   Cookware: colander, mixing bowl

3. Step 3

   In the clean mixing bowl, whisk together the gochujang, gochugaru, soy sauce, mirin, sugar, garlic, ginger, sesame oil, and black pepper.

   Ingredients used: 20.0 gr Garlic, 10.0 gr Ginger, 20.0 gr gochugaru, 90.0 gr Gochujang, 25.0 gr Granulated Sugar, 1.0 gr Ground Black Pepper, 30.0 ml Mirin, 15.0 ml Sesame Oil, 45.0 ml Soy Sauce

   Cookware: mixing bowl, whisk

4. Step 4

   Add the chicken to the sauce and toss until evenly coated. Let it marinate while the remaining ingredients are organized.

   Timer: 20 min (fixed)

   Ingredients used: 800.0 gr Chicken Thigh

   Cookware: mixing bowl, tongs

5. Step 5

   Heat the neutral oil in the large skillet over medium heat. Add the marinated chicken with all its sauce, spread it into an even layer, and cook until the exterior begins to lose its raw color.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: large skillet, tongs

6. Step 6

   Add the sweet potato, cabbage, onion, and water. Toss gently, cover, and cook over medium heat until the vegetables begin to soften.

   Timer: 10 min (fixed)

   Ingredients used: 400.0 gr Green Cabbage, 300.0 gr Sweet Potato, 120.0 ml Water, 150.0 gr Yellow Onion

   Cookware: Heatproof Spatula, large skillet, lid

7. Step 7

   Add the prepared rice cakes, scallions, and perilla leaves. Cook uncovered over medium heat, stirring regularly, until the rice cakes are tender, the sauce coats the ingredients, and the chicken reaches 74°C internally.

   Timer: 8 min (fixed)

   Ingredients used: 12.0 piece Perilla Leaf, 60.0 gr Scallion

   Cookware: Heatproof Spatula, instant-read thermometer, large skillet