Dakgalbi

Spicy stir-fried chicken with cabbage and rice cakes.

Ingredients

• 800 g Chicken thighs
• 4 tbsp Fermented chili paste
• 2 tbsp Chili flakes
• 3 tbsp Soy sauce
• 6 cloves Garlic
• 300 g Rice cakes
• 400 g Cabbage
• 1 Sweet potato
• 10 Perilla leaves
• 2 tbsp Sugar
• 2 tbsp Sesame oil
• 2 cups Cooked rice

Method

1. Marinate — Mix the chili paste, chili flakes, soy, garlic and sugar and coat the chicken; rest 2 hours.
2. Soak the rice cakes — Soften them in warm water if they are firm.
3. Cook on a wide pan — Spread the chicken out and cook 8 minutes without stirring much so it caramelises.
4. Add vegetables — Add the cabbage, sweet potato and rice cakes and toss 10 minutes.
5. Add perilla — Fold in torn perilla leaves at the end.
6. Fried rice finish — When the chicken is eaten, add rice to the pan and fry it in the leftover sauce — this second course is the tradition.
7. Dakgalbi is ready — Serve straight from the pan.

More Korea recipes

• Bibimbap
• Korean Fried Chicken
• Kimchi Jjigae
• Bulgogi
• Tteokbokki
• Japchae