Dakgalbi (Spicy Korean Chicken & Cabbage Stir-Fry)

Name: Dakgalbi (Spicy Korean Chicken & Cabbage Stir-Fry)
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lb boneless thighs, in 1½-inch pieces; ¼ cup gochujang; 3 tbsp soy sauce; 1 tbsp honey; 6 garlic cloves, grated; 2 tsp grated ginger; ½ head green cabbage, in 2-inch pieces; 1 medium sweet potato, in ¼-inch half-moons; 1 onion, sliced; 4 green onions, in 2-inch lengths; 1 tbsp sesame seeds; 1½ cups short-grain or jasmine rice; 2 tbsp gochugaru or 1 tsp red pepper flakes; 1 tsp curry powder; 1 tbsp sugar; 2 tbsp oil; 1 tsp sesame oil; pepper

DinnerKorean45 minServes 4795 kcal55 g protein

Photo: by shizu k (shezzz) at Flickr · CC BY-SA 2.0 · source

Gochujang-marinated chicken stir-fried with sweet cabbage, sweet potato and onion until sticky and fiery-red. It's a Korean favorite to share straight from the pan.

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Ingredients

2 lb boneless thighs, in 1½-inch pieces
¼ cup gochujang
3 tbsp soy sauce
1 tbsp honey
6 garlic cloves, grated
2 tsp grated ginger
½ head green cabbage, in 2-inch pieces
1 medium sweet potato, in ¼-inch half-moons
1 onion, sliced
4 green onions, in 2-inch lengths
1 tbsp sesame seeds
1½ cups short-grain or jasmine rice

From your pantry: 2 tbsp gochugaru or 1 tsp red pepper flakes, 1 tsp curry powder, 1 tbsp sugar, 2 tbsp oil, 1 tsp sesame oil, pepper.

Instructions

Mix the gochujang, soy sauce, honey, gochugaru, curry powder, sugar, garlic, ginger and a few grinds of pepper. Toss with the chicken and marinate at least 15 minutes, or up to overnight in the fridge.
Start the rice. Heat the oil in a large skillet or wide pan over medium-high heat. Add the sweet potato and onion and cook 3 minutes, until they start to soften.
Add the chicken with all its marinade and spread it out. Cook, stirring every minute or so, for 5 minutes.
Add the cabbage, toss and keep cooking over medium-high, stirring often, until the chicken reaches 165°F, the sweet potato is tender and the cabbage is wilted but still a bit crisp, 8 to 10 minutes. Add a splash of water if the sauce starts to scorch.
Toss in the green onions and sesame oil, sprinkle with sesame seeds and serve from the pan with rice.

Tip: When most of it is gone, add a scoop of rice and a little kimchi to the leftover sauce in the pan and fry it until crisp. That's how it's finished in Korea.