Dak Galbi (Stir Fry Spicy Chicken)

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This korean spicy dak galbi is sweet, spicy, tangy and umami (flavor explosion)! The sauce is made from gochujang but the secret ingredient is a little bit of curry powder.

If you’re not lactose, add a little cheese and it will make the chicken less spicy. I highly recommend eating with some lettuce wraps as well. Don’t forget to leave some dak galbi leftovers to make a spicy fried rice at the end.

INGREDIENTS YOU NEED FOR YOUR DAK GALBI:

chicken marinade:

• skinless chicken (recommend: thigh)
• milk
• gochugaru
• gochujang
• honey
• soy sauce
• sugar
• garlic cloves
• white onion
• ginger
• black pepper
• curry powder
  

chicken stir-fry:

• oil
• cabbage
• white onion
• sweet potato
• rice cakes
• water
• shredded mozzarella
• green onions
• perilla leaves
• dried parsley or basil (optional for looks)

fried rice:

• rice
• crushed roasted seaweed
• kimchi (optional but highly recommended)
• soy sauce (to taste)
• sesame seeds
• sesame oil (to taste)

STEPS TO MAKE THE DAK GALBI:

1. Slice chicken thighs in 1 inch pieces. Place in a bowl and marinate in 1/2 cup milk for 30 minutes. Then, pour out the milk and rinse the chicken with water and pat dry.
2. Make the marinade by mixing 1 tablespoon gochugaru, 3 tablespoon gochujang, 1 tablespoon honey, 2 tablespoon soy sauce, 1 tablespoon sugar, 8 minced garlic cloves, 1/4 minced onion, 1 tablespoon minced ginger, 1 tsp black pepper, and 1 tsp curry powder. Tip: blend or place garlic, onion, and ginger in a food processor to make things quicker.
3. Slice all veggies: 1 cup cabbage, 1/4 white onion, 1/2 sweet potato, green onions and perilla leaves. Rinse rice cakes.
4. Heat large pan on medium-high. Once the pan is hot, add 1 tablespoon oil. Place chicken in the center and add cabbage, white onion, sweet potatoes, and rice cakes. Cook for 2-3 minutes and stir everything together. Turn heat to medium. Cook for 5 more minutes and add 1/4 cup water and mix together. Cook for 3-4 minutes until sweet potatoes are soft.
5. Make a well in the center so you can add the shredded mozzarella. Cover pan and cook for 3 minutes or until cheese has melted. Garnish with sliced green onions and perilla leaves. You can also add dried parsley or basil on top of the cheese (for the aesthetic).
6. You can eat the chicken with lettuce wraps or with white rice. If you have leftovers in the pan, you can make fried rice! Heat pan to medium heat. Then, add 1 cup of rice to the pan. Mix together and add roasted seaweed, soy sauce, sesame oil, and sesame seeds. Mix in some kimchi too for a great acidic flavor contrast.

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