Korean Dakgalbi

Name: Korean Dakgalbi
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 700g chicken thighs, diced; 200g tteok (rice cakes); 1/4 cabbage, roughly chopped; 1 onion, sliced; 4 tbsp gochujang; 2 tbsp soy sauce; 1 tbsp sugar; 1 tbsp sesame oil; 3 cloves garlic; 1 tsp ginger; mozzarella optional — to melt on top

Spicy Korean stir-fried chicken with gochujang, cabbage and rice cakes. Marinating the chicken for a full 30 minutes before it hits the hot pan actually gets the gochujang flavour into the meat rather than just coating the outside.

Total time

50 min

Prep

35 min

Cook

15 min

Difficulty

medium

Cuisine

Korean

Ingredients

700gchicken thighs, diced

200gtteok (rice cakes)

1/4cabbage, roughly chopped

1onion, sliced

4 tbspgochujang

2 tbspsoy sauce

1 tbspsugar

1 tbspsesame oil

3 clovesgarlic

1 tspginger

mozzarellaoptional — to melt on top

Instructions

Mix gochujang, soy, sugar, sesame oil, garlic and ginger.

Marinate chicken 30 minutes.

Stir-fry chicken and rice cakes on high heat 5 minutes.

Add cabbage and onion.

Toss and cook 5 more minutes.

Melt mozzarella on top if using.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

376

Protein

56.3g

Fat

10.1g

Carbs

12g

Fiber

1.2g

Sodium

711mg

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