Egg-Free Dakgalbi (Spicy Stir-Fried Chicken)

Instructions

1. 1Cut the about 680 g boneless, skinless chicken thighs into 2.54 cm pieces. In a large bowl, whisk together the 3 tbsp gochujang, 1 tbsp gochugaru, 2 tbsp soy sauce, 4 cloves minced garlic, 1 tsp grated ginger, 1 tbsp maple syrup, and 1 tbsp sesame oil until well combined. Add the cut chicken pieces to this marinade and toss to coat them completely. Let the chicken marinate at room temperature for at least 30 minutes to absorb the flavors.
2. 2While the chicken marinates, prepare the vegetables: cut the 1 medium onion into 2.54 cm chunks, shred the 1/2 medium cabbage, cut the 2 medium carrots into 1.27 cm thick rounds, and peel and cut the 1 medium sweet potato into 2.54 cm cubes.
3. 3Heat a 30.48 cm skillet or wok over medium-high heat (approximately 204.4°C / 200°C). Add the marinated chicken pieces and stir-fry for 5-7 minutes, stirring frequently, until the chicken is no longer pink on the outside.
4. 4Add the 1 medium onion chunks, 1/2 medium shredded cabbage, 2 medium carrot rounds, and 1 medium sweet potato cubes to the skillet with the chicken. Continue to stir-fry for 10-12 minutes, stirring occasionally, until the vegetables are tender-crisp and the sweet potato is easily pierced with a fork.
5. 5Add the about 225 g tteokbokki (Korean rice cakes) to the skillet. Stir-fry for an additional 5-7 minutes, stirring frequently, until the rice cakes are heated through and have a soft, chewy texture.
6. 6Chop the 2 stalks of green onions into 2.54 cm pieces. Sprinkle the chopped green onions and 1 tbsp sesame seeds over the stir-fry. Serve the Dakgalbi hot with the 4 cups of cooked rice.

Related Guides