Dak Galbi (Korean Spicy Chicken Stir-Fry)
What You Will Need
Ingredients
- 1 lb. boneless skinless chicken thighs, cut into 1” cubes
- 6 oz. rice cake sticks
- 3 Tbsp. vegetable oil
- ½ sweet potato, batonnet
- ½ carrot, peeled and sliced on a bias
- white sesame seeds, for garnish
- sliced green onions, for garnish
Marinade
- 3 Tbsp. gochujang
- 2 Tbsp. rice wine
- 1 Tbsp. gochugaru (or red pepper flakes)
- 1 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
- 1 Tbsp. raw sugar
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 tsp. Lee Kum Kee Minced Ginger
- 1 tsp. Korean curry powder
- ½ onion, minced
Made with
Lee Kum Kee products
How to make it
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Add the gochujang, rice wine, gochugaru, Lee Kum Kee Panda Brand Cooking Soy Sauce, raw sugar, Lee Kum Kee Minced Garlic, Lee Kum Kee Minced Ginger, Korean curry powder, and onion to a large bowl. Mix the ingredients together until combined then mix in the chicken thighs. Let the chicken marinate for at least 30 minutes.
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While the chicken marinates, soak the rice cakes in warm water for about 10 minutes.
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Heat a large pan over medium high heat. Pour in the vegetable oil.
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Add in the rice cakes, sweet potato, carrot, and marinated chicken. Cook on medium high heat for 3-4 minutes then lower the heat to medium low. Cover and cook for 10-15 minutes, stirring occasionally, until the chicken is cooked through.
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Remove the pan from heat. Garnish with white sesame seeds and sliced green onions and enjoy!
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