Dakgalbi

Serves 2
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Directions

  1. 1Dice your nappa cabbage, green onions, and red onions.
  2. 2Dice your nappa cabbage, green onions, and red onions.
  3. 3Dice your nappa cabbage, green onions, and red onions.
  4. 4Cut your chicken into small pieces.
  5. 5Cut your chicken into small pieces.
  6. 6Cut your chicken into small pieces.
  7. 7In a small bowl, mix the chicken with brown sugar, gochugaru, black pepper, soy sauce, sesame oil, gochujang, mirin, a curry cube, and minced garlic.
  8. 8In a small bowl, mix the chicken with brown sugar, gochugaru, black pepper, soy sauce, sesame oil, gochujang, mirin, a curry cube, and minced garlic.
  9. 9In a small bowl, mix the chicken with brown sugar, gochugaru, black pepper, soy sauce, sesame oil, gochujang, mirin, a curry cube, and minced garlic.
  10. 10In a pan coated with spray oil on medium-low heat, cook your marinated chicken until cooked through.
  11. 11In a pan coated with spray oil on medium-low heat, cook your marinated chicken until cooked through.
  12. 12In a pan coated with spray oil on medium-low heat, cook your marinated chicken until cooked through.
  13. 13Add in your red onions, nappa cabbage, green onions, and refrigerated rice cakes and stir fry until everything is evenly marinated.
  14. 14Add in your red onions, nappa cabbage, green onions, and refrigerated rice cakes and stir fry until everything is evenly marinated.
  15. 15Add in your red onions, nappa cabbage, green onions, and refrigerated rice cakes and stir fry until everything is evenly marinated.
  16. 16Cover the pan with a lid to cook the vegetables.
  17. 17Cover the pan with a lid to cook the vegetables.
  18. 18Cover the pan with a lid to cook the vegetables.
  19. 19Top it off with sesame seeds and enjoy!
  20. 20Top it off with sesame seeds and enjoy!
  21. 21Top 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 chicken thigh, boneless, skinless, raw
  • 250 g chicken thigh, boneless, skinless, raw
  • 250 g chicken thigh, boneless, skinless, raw
  • 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 soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 0.5 tbsp sesame oil
  • 0.5 tbsp sesame oil
  • 0.5 tbsp sesame oil
  • 0.5 tbsp small curry cube (roughly)
  • 0.5 tbsp small curry cube (roughly)
  • 0.5 tbsp small curry cube (roughly)
  • 2 tsp minced garlic
  • 2 tsp minced garlic
  • 2 tsp minced garlic
  • 1 tbsp mirin
  • 1 tbsp mirin
  • 1 tbsp mirin
  • 100 g Napa cabbage
  • 100 g Napa cabbage
  • 100 g Napa 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

knifecutting boardmixing bowlglovepanwooden spoonlidchopsticks