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Recipe Dak Galbi

Dak Galbi (Korean Spicy Chicken Stir-Fry)

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    40mins

  • Cooking

    19mins

Asian Food Rice or Noodle Vegetable Chicken Dinner Lunch Less Than 60 mins

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

Panda Cooking Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Cooking Soy Sauce
Garlic

Other Specialty Sauces

Minced Garlic
Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger

How to make it

  1. 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.
  2. While the chicken marinates, soak the rice cakes in warm water for about 10 minutes. 
  3. Heat a large pan over medium high heat. Pour in the vegetable oil.
  4. 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.
  5. Remove the pan from heat. Garnish with white sesame seeds and sliced green onions and enjoy!

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