Dak Galbi Spicy Chicken

Korean · 40 min · Chicken · dairy-free, high-protein

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Ingredients

• 1.5 lb boneless chicken thighs, cubed
• 3 tbsp gochujang
• 1 tbsp gochugaru chili flakes
• 2 tbsp soy sauce
• 1/4 head green cabbage, chopped
• 1 medium sweet potato, sliced
• 1 cup rice cakes (tteok)
• 4 cloves garlic cloves, minced
• 6 leaves perilla leaves, torn

Method

1. Mix gochujang, gochugaru, soy sauce, and garlic; coat the chicken and rest 15 minutes.
2. Heat a wide skillet over medium-high with a little oil and add the chicken with its marinade.
3. Cook 6 minutes, then add sweet potato and rice cakes with a splash of water.
4. Cover and cook 8 minutes until sweet potato is tender.
5. Stir in cabbage and cook uncovered 4 minutes until wilted and chicken reads 165F.
6. Fold in perilla leaves off the heat and serve.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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