🇰🇷 South Korea recipe
Dakgalbi
A bold and fiery stir-fry of chicken thighs, chewy rice cakes, cabbage, sweet potato, and perilla leaves all tossed in a vibrant gochujang sauce and cooked together on a large flat griddle. This Chuncheon specialty is meant to be shared and enjoyed communally.
Prep20 mins
Cook25 mins
Serves4
Difficultymedium
Ingredients
- 600 g boneless skinless chicken thighs, cut into bite-sized pieces
- 200 g tteok (Korean rice cakes)
- 1/4 medium cabbage, cut into large pieces
- 1 medium sweet potato, peeled and sliced into half-moons
- 1 medium onion, sliced
- 3 green onions, cut into 5 cm lengths
- 3 tbsp gochujang (Korean red pepper paste)
- 1 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 tsp Korean curry powder
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 380
- Protein
- 28 g
- Carbs
- 18 g
- Fat
- 20 g
