Dak Galbi (Chicken with Gochujang and Rice Cakes)
Servings: 4
This super-quick chicken dish looks as good as it tastes and makes for great party food. You’ll want to hit a Korean market for some of these ingredients, check out Chef May’s list of favorite markets in the L.A. area in our Korean BBQ blog post..
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Ingredients
Dak Galbi (Chicken with Gochujang and Rice Cakes). Serves 4
- 1 lb Boneless skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup Vegetable oil
- 1/2 lb Korean rice cakes sticks, soaked in hot water
- 2 cups green cabbage Chopped
- 8 Perilla leaves sliced, plus more for garnish
- 1 Small onion sliced
- 1 Sweet potato thinly sliced into semi circles
- 1/4 cup Water
- A bit of toasted sesame seeds for garnish
Instructions
- Combine sauce ingredients (see below). Toss chicken with the sauce.
- Heat oil over medium high heat in a medium-sized skillet. Add the chicken and spread it in an even layer. Top with vegetables and drained rice sticks. Cook for 2-3 minutes or until the bottom of the chicken is brown. Toss everything together, add the water, and reduce heat to medium. Cover and cook for 7-10 minutes, stirring occasionally. Taste a sweet potato for doneness.
- Toss in more sliced perilla leaves to the chicken and vegetables. Mound on Perilla leaves and serve garnished with sesame seeds.
