1Dice your nappa cabbage, green onions, and red onions.
2Dice your nappa cabbage, green onions, and red onions.
3Dice your nappa cabbage, green onions, and red onions.
4Cut your chicken into small pieces and in a small bowl, mix it well with brown sugar, gochugaru, black pepper, soy sauce, sesame oil, gochujang, mirin, a curry cube, and minced garlic.
5Cut your chicken into small pieces and in a small bowl, mix it well with brown sugar, gochugaru, black pepper, soy sauce, sesame oil, gochujang, mirin, a curry cube, and minced garlic.
6Cut your chicken into small pieces and in a small bowl, mix it well with brown sugar, gochugaru, black pepper, soy sauce, sesame oil, gochujang, mirin, a curry cube, and minced garlic.
7In a pan coated with spray oil on medium-low heat, cook your marinated chicken until cooked through.
8In a pan coated with spray oil on medium-low heat, cook your marinated chicken until cooked through.
9In a pan coated with spray oil on medium-low heat, cook your marinated chicken until cooked through.
10Add in your red onions, nappa cabbage, green onions, and refrigerated rice cakes and stir fry until everything is evenly marinated.
11Add in your red onions, nappa cabbage, green onions, and refrigerated rice cakes and stir fry until everything is evenly marinated.
12Add in your red onions, nappa cabbage, green onions, and refrigerated rice cakes and stir fry until everything is evenly marinated.
13Top it off with sesame seeds and enjoy!
14Top it off with sesame seeds and enjoy!
15Top it off with sesame seeds and enjoy!
Ingredients
100 g long rice cakes
100 g long rice cakes
100 g long rice cakes
250 g boneless skinless raw chicken thighs
250 g boneless skinless raw chicken thighs
250 g boneless skinless raw chicken thighs
1 tbsp brown sugar
1 tbsp brown sugar
1 tbsp brown sugar
2 tbsp gochugaru
2 tbsp gochugaru
2 tbsp gochugaru
1 tbsp gochujang
1 tbsp gochujang
1 tbsp gochujang
2 tsp black pepper
2 tsp black pepper
2 tsp black pepper
1 tbsp soysauce
1 tbsp soysauce
1 tbsp soysauce
0.5 tbsp sesame oil
0.5 tbsp sesame oil
0.5 tbsp sesame oil
1 small curry cube
1 small curry cube
1 small curry cube
2 tsp minced garlic
2 tsp minced garlic
2 tsp minced garlic
1 tbsp mirin
1 tbsp mirin
1 tbsp mirin
100 g nappa cabbage
100 g nappa cabbage
100 g nappa cabbage
1 cup red onion
1 cup red onion
1 cup red onion
0.5 cup green onion
0.5 cup green onion
0.5 cup green onion
1 tsp sesame seeds
1 tsp sesame seeds
1 tsp sesame seeds
cooking spray oil
cooking spray oil
cooking spray oil
Equipment
pan
Tips
This recipe is about as simple as it gets for meal prep for the rest of the week.
Dakgalbi is better than Tteokbokki for being more filling, having different textures, and a more complex flavor profile.