
Dak-galbi (Korean Spicy Stir-Fried Chicken)
Level
easy
Cooking
10 min
Preparation
20 min
Ingredients
Servings
Boneless Chicken Legs Cubed | 500 g |
Rice Cakes | 10 |
Sweet Potato | 1 |
Cabbage cut in 6 big pieces | 1 |
Onion | 1⁄2 |
Spring Onion | 1 stalk |
Green Chilli | 1 |
Perilla Leaves | 8 |
Sauce | |
Gochujang (Korean Chilli Paste) | 3 tbsp |
Garlic Chopped | 2 tsp |
Chilli Powder | 1⁄4 cup |
Cooking Wine | 2 tbsp |
Chicken Stock | 1 tbsp |
Oyster Sauce | 1 tbsp |
Soy Sauce | 1⁄4 cup |
Sesame Oil | 1 tsp |
Ground Black Pepper | 1 pinch |
Sugar | 2 tbsp |
How to cook
Prepare chicken & sauce
- Mix all the sauce ingredients.
- Cut the chicken legs into bite-sized pieces and marinate with the sauce.
- Put the marinated chicken legs in the fridge for a minimum of 20 mins.
Prepare vegetables
- Slice the onion, cabbage and green onion.
- Cut the sweet potato into sticks.
Start cooking
- Heat up a wok and drizzle some vegetable oil.
- Put in the sweet potato, cabbage, onion, spring onion, rice cakes and marinated chicken.
- Cover the wok for a while so the cabbage is a little soggy.
- Continue frying until chicken is cooked through.
- Put in the perilla leaves, mix once more and eat!
You may also like
Happiee Sweet and Sour Chickee Popcorn
Ho-Ho-Hot Luncheon Meat Fries
Chicken Rendang with Potatoes
Baked Boneless Masala Chicken Leg with Abalone Marinate
Stir Fry Chye Sim with Mushroom
Fried Spaghetti Balls
Marinated Chicken with Black Fungus
Fried Impossible Potstickers
Korean Egg Roll
Sustenir Bell Pepper Pesto Chicken Wings
Stir Fry KangKong
Kellogg’s Corn Flakes & Cheese-crusted Chicken
Fried Tofu Omelette with Satay Beehoon Paste
Fried Oyster Mushrooms
Stir Fry Kailan with Crispy Pork
Chicken Karaage Taco Sleigh
Sustenir Kale Chicken Mushroom Omelette
Happiee Fried Chicken Nuggets and Duo Dip
Stir Fry Endives with Fish Cake
Chicken Satay
Chicken Schnitzel
Crispy Chicken with Auspicious Mandarin Orange & Ginger Scallion Sauce
Chicken Rendang
Stir-Fried Spring Onion Ginger Fish with Fragrant Sesame Oil