Spicy Chicken Stir Fry (Dak Galbi)
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 4hrs 30mins
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- Serves
- 2
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- Calories
- 1137
While there are many versions of this dish in Korea - sometimes chargrilled, often topped with melted cheese - the recipe always features a punchy, spicy sauce and chewy rice cakes, a staple of Korean cooking. If you don't have time to marinade the chicken for the full 4 hours don't worry - you can reduce the marinating time to 30 minutes and the result will still be delicious.
recipe updated Dec 30, 2024
Ingredients
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- Garlic clove
- 2
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- Ginger
- 10 g
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- Chicken thigh
- 400 g
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- Carrot
- 50 g
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- Cabbage
- 200 g
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- Sweet potato
- 200 g
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- Water
- 200 g
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- Green onion
- as needed
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- Gochujang
- 3 tablespoons
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- Gochugaru
- 1 tablespoon
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- Mirin
- 2 tablespoons
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- Soy sauce
- 1 tablespoon
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- Dark brown sugar
- 1 tablespoon
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- Hot curry powder
- 1 teaspoon
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- White pepper
- ½ teaspoon
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- Sesame oil
- 1 tablespoon
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- Korean rice cake
- 20
Tools
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Cooking Chef XL
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Medium bowl
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Cooking chef xl bowl
Step preview
- Add gochujang, gochugaru, mirin, soy sauce, dark brown sugar, garlic clove, ginger, hot curry powder, white pepper and chicken thighs to a clean medium bowl
- Stir until combined
- Refrigerate - 4 hr
- Attach the Stir Tool
- Add sesame oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 1 min, 120°C, Speed OFF
- Then add carrot, cabbage and sweet potato to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 5 min, 120°C, Stir 2
- Transfer content of medium bowl to Cooking Chef XL Bowl
- Add Korean rice cake and water to the Cooking Chef XL Bowl
- Cook with splashguard fitted until combined - 10 min, 120°C, Stir 2
- Then remove splashguard
- Cook until thickened - 4 min, 120°C, Stir 2
- Then garnish with green onion
- Serve