Korean Spicy Stir Fried Chicken and Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bold Korean stir-fry of chicken and vegetables with gochujang and spices that replicates the popular restaurant dish dak bok uhn. Packed with sweet potato, cabbage, and other vegetables in a savory-spicy sauce. Served over rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons mirin
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground pepper
- 3 tablespoons gochujang
- 1 tablespoon minced garlic
- 1 tablespoon Korean chili powder
- 1 tablespoon Korean soy sauce, the for soup kind. Yum. Regular soy sauce will do though.
- 1 tablespoon dark brown sugar
- 1 teaspoon Korean yellow curry powder
- 1/2 onion, grated or finely minced
- 1 medium white-fleshed sweet potato, thinly sliced
- 1/2 cup sliced carrot
- 2 cups sliced cabbage
- 1 pound rice cakes, soaked for 20 minutes in cold water
- Oil for stir frying
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 15m
- Cook
- 20m
- Sodium
- 621mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 715mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 75M
- SODIUM
- 621MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.