Dakgalbi

12 mins
Serves 1
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Directions

  1. 1Cut the chicken into small pieces.
  2. 2Cut the chicken into small pieces.
  3. 3Cut the chicken into small pieces.
  4. 4In a bowl, mix the chicken with 1 Tbsp gochujang, a dash of black pepper, 1 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp honey, 1 Tbsp sesame oil, 1 Tbsp mirin, a tiny curry block, and 1 tsp minced garlic.
  5. 5In a bowl, mix the chicken with 1 Tbsp gochujang, a dash of black pepper, 1 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp honey, 1 Tbsp sesame oil, 1 Tbsp mirin, a tiny curry block, and 1 tsp minced garlic.
  6. 6In a bowl, mix the chicken with 1 Tbsp gochujang, a dash of black pepper, 1 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp honey, 1 Tbsp sesame oil, 1 Tbsp mirin, a tiny curry block, and 1 tsp minced garlic.
  7. 7Cut the cabbage, Korean sweet potato, red onion, green onion, and perilla leaves into bite-sized pieces.
  8. 8Cut the cabbage, Korean sweet potato, red onion, green onion, and perilla leaves into bite-sized pieces.
  9. 9Cut the cabbage, Korean sweet potato, red onion, green onion, and perilla leaves into bite-sized pieces.
  10. 10Heat oil in a frying pan and stir-fry the chicken until cooked.
  11. 11Heat oil in a frying pan and stir-fry the chicken until cooked.
  12. 12Heat oil in a frying pan and stir-fry the chicken until cooked.
  13. 13Add all the chopped vegetables and a handful of rice cakes to the pan. Cook until the sweet potato is cooked through.
  14. 14Add all the chopped vegetables and a handful of rice cakes to the pan. Cook until the sweet potato is cooked through.
  15. 15Add all the chopped vegetables and a handful of rice cakes to the pan. Cook until the sweet potato is cooked through.
  16. 16Mix in the perilla leaves and cook until everything is well combined.
  17. 17Mix in the perilla leaves and cook until everything is well combined.
  18. 18Mix in the perilla leaves and cook until everything is well combined.
  19. 19Serve hot and sprinkle with sesame seeds.
  20. 20Serve hot and sprinkle with sesame seeds.
  21. 21Serve hot and sprinkle with sesame seeds.

Ingredients

  • 1 Tbsp gochujang
  • 1 Tbsp gochujang
  • 1 Tbsp gochujang
  • 1 Dash black pepper
  • 1 Dash black pepper
  • 1 Dash black pepper
  • 1 Tbsp gochugaru
  • 1 Tbsp gochugaru
  • 1 Tbsp gochugaru
  • 1 Tbsp soy sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp honey
  • 1 Tbsp honey
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil
  • 1 Tbsp mirin
  • 1 Tbsp mirin
  • 1 Tbsp mirin
  • 1 tiny curry block
  • 1 tiny curry block
  • 1 tiny curry block
  • 1 tsp minced garlic
  • 1 tsp minced garlic
  • 1 tsp minced garlic
  • 0.5 lb chicken thigh
  • 0.5 lb chicken thigh
  • 0.5 lb chicken thigh
  • 1 cabbage
  • 1 cabbage
  • 1 cabbage
  • 1 Korean sweet potato
  • 1 Korean sweet potato
  • 1 Korean sweet potato
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 1 green onion
  • 1 green onion
  • 1 green onion
  • 1 handful perilla leaves
  • 1 handful perilla leaves
  • 1 handful perilla leaves
  • 1 handful rice cakes
  • 1 handful rice cakes
  • 1 handful rice cakes

Equipment

knifebowlspatulafrying panmeasuring spoons