Quick & Easy Dak Galbi
Tender juicy chicken stir fried in a spicy, smoky sweet gochujang sauce with carrots, cabbage, perilla leaves, rice cakes and onions. This quick and easy dak galbi is ready in 25 minutes with simple ingredients! A great main dish in Korean cuisine.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb skinless boneless chicken thighs
- 2 cups napa cabbage (or regular cabbage chopped)
- 1/2 cup carrot (thinly sliced)
- 3/4 cup Korean rice cakes
- ½ cup onion (julienned)
- 6 perilla leaves (stems removed and roughly chopped )
- 1 tbsp vegetable oil (or any neutral oil)
- ½ cup onion (finely diced)
- 3 cloves garlic (minced)
- 1/4 cup gochujang (mild kind)
- 4 tsp gochugaru
- 4 tsp regular soy sauce
- 4 tsp white granulated sugar (or cane sugar)
- 3/4 tsp ginger (peeled and grated)
Instructions
- 1
Soak cold rice cakes in warm water for 5 minutes to bring them to room temperature. Strain and set aside.
- 2
Dice chicken thighs into bite size pieces, about 1.5-inch wide. Then transfer chicken pieces to a large bowl.
- 3
In a small mixing bowl, combine sauce ingredients as listed and mix into the chicken. Marinate the chicken for 10-15 minutes.
- 4
Heat vegetable oil in a large pan on medium heat. Cook sliced onions until translucent, about 1-2 minutes.
- 5
Next stir fry carrots, cabbage, rice cakes and perilla leaves until cabbage has softened, about 3-4 minutes.
- 6
Add chicken along with marinade sauce and stir-fry with other ingredients. Spread evenly across the pan. Fry chicken for 10 minutes, flipping over half way.
- 7
Once chicken is cooked through, remove off heat and enjoy with steamed rice or in a lettuce wrap! Note: cooked chicken has an internal temperature of 165 F with a digital instant read thermometer.