Dak Galbi (Spicy Stir-Fried Chicken) - Dairy-Free
A popular Korean spicy stir-fried chicken dish, dak galbi, made without any dairy and served with rice.
Ingredients
- about 680 g Boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tbsp Gochujang (Korean chili paste)
- 1 tbsp Gochugaru (Korean chili powder)
- 2 tbsp Soy sauce (gluten-free)
- 1 tbsp Honey
- 1 tbsp Sesame oil
- 3 cloves Garlic, minced
- 1 tsp Ginger, grated
- 2 cups Cabbage, chopped
- 1 medium Onion, sliced
- 1 medium Sweet potato, peeled and cubed
- 2 tbsp Green onions, chopped
- 4 cups Cooked white rice
- 1 tsp Sesame seeds
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the about 680 g boneless, skinless chicken thighs (cut into bite-sized pieces), 3 tbsp gochujang, 1 tbsp gochugaru, 2 tbsp gluten-free soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 3 cloves minced garlic, and 1 tsp grated ginger. Mix everything thoroughly until the chicken is evenly coated, then let it marinate for at least 30 minutes.
- 2Place a large skillet or wok over medium-high heat. Once hot, add the marinated chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. The chicken should reach an internal temperature of 74°C.
- 3Add the 2 cups of chopped cabbage, 1 medium sliced onion, and 1 medium sweet potato (peeled and cubed) to the skillet with the chicken. Continue to stir-fry for 15-20 minutes, or until the vegetables are tender and the chicken is fully cooked through. You can test the sweet potato by piercing it with a fork; it should be easily pierced.
- 4Stir in the 2 tbsp chopped green onions during the last minute of cooking.
- 5Serve the dak galbi immediately over 4 cups of cooked white rice. Garnish with 1 tsp sesame seeds.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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