Korean Spicy Stir-Fry (Dak-Galbi)
Korean Spicy Stir-Fry (Dak-Galbi)
Ingredients
For the Marinade
- 4 tablespoons gochujang
- 4 tablespoons gochugaru, adjust depending on spice tolerance
- 8 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons garlic, minced
- 4 tablespoons brown stevia
- 2 teaspoons salt
- 2 teaspoons pepper
For the Stir-Fry
- 800 g chicken thighs, cubed
- 90 g low fat mozzarella cheese, shredded
- 120 g rice cake
- 400 g Japanese sweet potato, peeled and sliced into 1/2-inch thick rounds
- 800 g cabbage, chopped
- 2 yellow onion, medium, sliced
- 1 cup Chinese leeks, chopped (or green onions)
- as needed cooking oil, for spraying
- as needed water, for cooking
- 1/2 cup green onion, chopped, for garnish
Instructions
- 1
In a large bowl, combine the gochujang, gochugaru, soy sauce, oyster sauce, minced garlic, brown stevia, salt, and pepper. Mix thoroughly until a smooth paste forms.
⏱️ 5 min - 2
Add the cubed chicken thighs to the marinade paste and mix well, ensuring all chicken pieces are evenly coated. Set aside to marinate for at least 15 minutes, or longer if time permits.
⏱️ 5 min
- 3
Lightly spray a large pan or wok with cooking oil. Add the chopped cabbage, sliced Japanese sweet potato, sliced yellow onion, chopped Chinese leeks (or green onions), rice cakes, and the marinated chicken to the pan.
⏱️ 5 min
- 4
Cook the mixture over medium-high heat. Add a splash of water to help the vegetables cook more quickly and prevent sticking.
⏱️ 2 min
- 5
Stir the ingredients occasionally as they cook. Continue cooking until the Japanese sweet potatoes are tender and soft, not crunchy. This typically takes about 15-20 minutes.
⏱️ 15 min
- 6
Once the sweet potatoes are cooked through and the chicken is fully cooked, remove the pan from the heat. Top the hot stir-fry with the shredded low fat mozzarella cheese and the chopped green onions for garnish.
⏱️ 3 min
- 7
Serve immediately and enjoy your Korean Spicy Stir-Fry (Dak-Galbi).
Kitchen Tools
Nutrition Facts (per serving)
Korean Spicy Stir-Fry (Dak-Galbi)
For the Marinade
- 4 tablespoons gochujang
- 4 tablespoons gochugaru, adjust depending on spice tolerance
- 8 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons garlic, minced
- 4 tablespoons brown stevia
- 2 teaspoons salt
- 2 teaspoons pepper
For the Stir-Fry
- 800 g chicken thighs, cubed
- 90 g low fat mozzarella cheese, shredded
- 120 g rice cake
- 400 g Japanese sweet potato, peeled and sliced into 1/2-inch thick rounds
- 800 g cabbage, chopped
- 2 yellow onion, medium, sliced
- 1 cup Chinese leeks, chopped (or green onions)
- as needed cooking oil, for spraying
- as needed water, for cooking
- 1/2 cup green onion, chopped, for garnish
Instructions
- 1
In a large bowl, combine the gochujang, gochugaru, soy sauce, oyster sauce, minced garlic, brown stevia, salt, and pepper. Mix thoroughly until a smooth paste forms.
⏱️ 5 min - 2
Add the cubed chicken thighs to the marinade paste and mix well, ensuring all chicken pieces are evenly coated. Set aside to marinate for at least 15 minutes, or longer if time permits.
⏱️ 5 min - 3
Lightly spray a large pan or wok with cooking oil. Add the chopped cabbage, sliced Japanese sweet potato, sliced yellow onion, chopped Chinese leeks (or green onions), rice cakes, and the marinated chicken to the pan.
⏱️ 5 min - 4
Cook the mixture over medium-high heat. Add a splash of water to help the vegetables cook more quickly and prevent sticking.
⏱️ 2 min - 5
Stir the ingredients occasionally as they cook. Continue cooking until the Japanese sweet potatoes are tender and soft, not crunchy. This typically takes about 15-20 minutes.
⏱️ 15 min - 6
Once the sweet potatoes are cooked through and the chicken is fully cooked, remove the pan from the heat. Top the hot stir-fry with the shredded low fat mozzarella cheese and the chopped green onions for garnish.
⏱️ 3 min - 7
Serve immediately and enjoy your Korean Spicy Stir-Fry (Dak-Galbi).