Dakgalbi - Korean Chicken Stir Fry

Step 1

Mix together the gochujang, garlic, soy sauce, rice wine, sesame oil, gochugaru, sugar and ginger in a medium sized mixing bowl.

Step 2

Add the diced chicken and stir to make sure every piece is well coated in the marinade. Cover and pop in the fridge to marinate for at least 30 mins (or overnight for more flavour!)

Step 3

Heat the vegetable oil in a large flat-bottomed frying pan or cast iron pan over a medium high heat.

Step 4

Layer in the cabbage, carrot, sweet potato and rice cakes. Top with marinated chicken, allow to cook for a minute or two, then reduce the heat and stir fry until cooked through. Tip: You can cover with a lid to steam the ingredients and help the sweet potato and chicken cook through faster.

Step 5

Keep an eye on the ingredients and stir regularly to make sure they don’t stick to the bottom or sides of the pan. After about 10 minutes, take off the lid to allow the sauce to thicken.

Step 6

Once the chicken is cooked through, garnish with spring onion and sprinkle grated cheese down the centre. Once melted, the dak galbi is ready to eat!

Step 7

Optional: Serve with fluffy white rice and lettuce leaves or perilla leaves to wrap.