Dakgalbi

30 mins
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 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.
  5. 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.
  6. 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.
  7. 7In a pan coated with spray oil on medium-low heat, cook your marinated chicken until cooked through.
  8. 8In a pan coated with spray oil on medium-low heat, cook your marinated chicken until cooked through.
  9. 9In a pan coated with spray oil on medium-low heat, cook your marinated chicken until cooked through.
  10. 10Add in your red onions, nappa cabbage, green onions, and refrigerated rice cakes and stir fry until everything is evenly marinated.
  11. 11Add in your red onions, nappa cabbage, green onions, and refrigerated rice cakes and stir fry until everything is evenly marinated.
  12. 12Add in your red onions, nappa cabbage, green onions, and refrigerated rice cakes and stir fry until everything is evenly marinated.
  13. 13Top it off with sesame seeds and enjoy!
  14. 14Top it off with sesame seeds and enjoy!
  15. 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 chicken thighs boneless skinless raw
  • 250 g chicken thighs boneless skinless raw
  • 250 g chicken thighs 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 soysauce
  • 1 tbsp soysauce
  • 1 tbsp soysauce
  • 0.5 tbsp sesame oil
  • 0.5 tbsp sesame oil
  • 0.5 tbsp sesame oil
  • 1 curry cube
  • 1 curry cube
  • 1 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
  • 1 cooking spray oil
  • 1 cooking spray oil
  • 1 cooking spray oil

Equipment

knifecutting boardbowlpanwooden spatulachopsticks