Dak Galbi Korean Spicy Chicken Stir Fry Recipes

Steps:

• Heat oil in a large nonstick saucepan. Add chicken pieces; cook and stir until nearly opaque, 4 to 7 minutes.
• Combine gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Add to the saucepan with the chicken. Cook and stir until chicken pieces are browned and well coated, 3 to 5 minutes.
• Stir rice cakes, cabbage, sweet potato, and onion into the skillet with the chicken mixture. Cook until sweet potato changes color, about 10 minutes. Add 2 to 2 1/2 scallions and perilla leaves. Cook until wilted, about 3 minutes. Add more water if sauce seems to be drying up. Garnish with remaining scallions and sesame seeds.

Steps:

• 1. Cut chicken pieces into bite-size pieces. 2. In a large non-stick pan, add 1 tbsp oil and add the chicken pieces. Cook on medium-high for a few minutes. 3. Prepare the sauce by combining all ingredients in a bowl. Add to the frying pan. Cook until chicken pieces are well coated and pieces are browned. 4. After slicing and dicing the vegetables, add the cabbage, sweet potato, onion, and rice cakes with the chicken pieces. Cook for about 10 minutes or until the sweet potatoes loses its original color. 5. Next add the sliced perilla leaves, cabbage, and scallions (save some for garnish). Cook until they wilt or soften. Also, if the sauce seems to be drying up, you can add more water. 6. Serve with rice and garnish with roasted sesame seeds and scallion strips. *As mentioned early, in Korean restaurants (and now at home too) it's common to add some more rice, gim strips (dried seaweed), and sesame oil to the remaining sauce in the pan. Mix it together well and this will provide a great, last bite to your meal.