Dak Galbi (Korean Spicy Chicken Stir Fry)
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My Korean Kitchen · by Sue | My Korean Kitchen★ 4.9 (45)

Dak Galbi (Korean Spicy Chicken Stir Fry)

NUTRITION · PER SERVING55M COOK
CAL 33%·PRO 78%
CARBS 68G41% OF CAL
7G FIBER17G SUGAR43G OTHER
FAT 26G36% OF CAL
5G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spicy Korean stir-fry of chicken thighs with sweet potato, vegetables, and a gochujang-based sauce. Flavorful, slightly spicy, and traditionally served over rice.

mainkoreanstir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 3
  • 500 g chicken thigh fillets ((1.1 pounds), you can use a whole chicken or chicken breast, cut into bite size pieces)
  • 1/2 sweet potato ((180g / 6.3 ounces), cut into long thick sticks (like English chips))
  • 1/2 carrot ((60g / 2.1 ounces), diagonally sliced)
  • 1/4 cabbage ((320g / 0.7 pounds), shredded)
  • 10 leaves Korean perilla ((35g / 1.2 ounces), thinly sliced)
  • 18 pieces Korean rice cakes
  • Some cooking oil ((2 to 3 Tbsp) - I used rice bran oil)
  • 3 Tbsp gochujang (Korean chili paste)
  • 2 Tbsp rice wine
  • 1 Tbsp gochugaru (Korean chili flakes)
  • 1 Tbsp soy sauce
  • 1 Tbsp raw sugar
  • 1 Tbsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp Korean curry powder
  • 1/2 onion ((35g / 1.2 ounces), grated or minced)
  • Few sprinkles ground black pepper
PREP
40M
SODIUM
707MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.