Spicy Korean Dakgalbi (Stir-fried Chicken)

Spicy Korean Dakgalbi (Stir-fried Chicken) ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 2 tbsp soy sauce
• 2 tbsp sake or mirin
• 1 tbsp sugar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp sesame oil
• 0.5 tsp black pepper
• 1 tbsp cooking oil
• 4 cups cabbage, chopped
• 1 medium sweet potato, peeled and sliced
• 1 medium onion, thinly sliced
• 2 stalks green onions, chopped
• 5-6 leaves perilla leaves or sesame leaves (optional)
• 1 tsp toasted sesame seeds

How to make Spicy Korean Dakgalbi (Stir-fried Chicken)

1. Cut the boneless, skinless chicken thighs into 1.5-inch bite-sized pieces and place them in a large mixing bowl.
2. In a separate small bowl, combine the gochujang, gochugaru, soy sauce, sake or mirin, sugar, minced garlic, grated ginger, sesame oil, and black pepper for the marinade. Whisk until a smooth paste forms.
3. Pour the prepared marinade over the chicken pieces, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
4. Heat 1 tablespoon of cooking oil in a large, heavy-bottomed skillet or a cast-iron pan over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes until the chicken is browned on all sides and about halfway cooked.
5. Add the chopped cabbage, sliced sweet potato, and thinly sliced onion to the skillet with the chicken. Stir everything together well, ensuring the vegetables are coated in the sauce.
6. Reduce the heat to medium-low, cover the skillet, and let it cook for 10-15 minutes, stirring occasionally. The vegetables should soften, and the sweet potato should be tender when pierced with a fork.
7. Remove the lid and increase the heat back to medium-high. Cook for another 5-7 minutes, stirring frequently, to reduce the sauce slightly and allow any excess liquid to evaporate, creating a thicker, richer consistency.
8. Stir in the chopped green onions and, if using, the perilla or sesame leaves, tearing them slightly before adding to release their aroma. Cook for 1-2 minutes until they are slightly wilted.
9. Taste and adjust seasoning if needed; you can add a pinch more sugar for sweetness or gochugaru for extra heat. Serve the Dakgalbi hot directly from the pan or transferred to serving plates.
10. Garnish with a sprinkle of toasted sesame seeds before serving, traditionally with rice or as a communal dish.

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