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Korean Dakgalbi | Spicy Chicken Stir-Fry
(0)
30 min
Quick
Knuspr-Küche
Saftiges Hähnchenfleisch, feiner Kohl und Süßkartoffeln in einer pikant-würzigen Gochujang-Marinade gebraten. Ein legendärer koreanischer Street-Food-Klassiker direkt aus der Pfanne!
Ingredients
Preparation method
Preparation
Cut the chicken breast fillet into bite-sized pieces. Peel and finely chop the garlic, and finely grate the ginger.
For the marinade, thoroughly mix the Gochujang chilli paste, soy sauce, cane sugar, grated ginger, chopped garlic, and sesame oil in a bowl. Fold in the chicken pieces and leave to marinate for at least 15 minutes.
Cut the white cabbage into bite-sized pieces. Peel the sweet potato and cut into thin slices. Wash the spring onions and cut into approx. 3 cm long pieces (finely chop some of the green tops for the garnish and set aside).
Chef's tip
Cheese upgrade: In the street food stalls of Seoul, Dakgalbi is often served with a generous portion of melted mozzarella – simply sprinkle over the dish at the end, cover with a lid, and let it melt for 2 minutes.
Bokkeumbap finale: If there is still some sauce and vegetables left in the pan, add cooked rice, mix with a little sesame oil, and fry until crispy (K-fried rice).
30 min
Under an hour
