Gluten-Free Dakgalbi (Spicy Stir-Fried Chicken)
A flavorful and spicy Korean stir-fried chicken dish that's naturally gluten-free. This Dakgalbi recipe features tender chicken marinated in a gochujang-based sauce, stir-fried with vegetables. Served with rice or lettuce wraps.
Ingredients
- about 680 g Chicken thighs, boneless, skinless
- 3 tbsp Gochujang (Korean chili paste)
- 1 tbsp Gochugaru (Korean chili powder)
- 2 tbsp Soy sauce (tamari for gluten-free)
- 1 tbsp Maple syrup
- 3 cloves Minced garlic
- 1 tsp Ginger, grated
- 1 tbsp Sesame oil
- 1 medium Onion, sliced
- 4 cups Cabbage, shredded
- 1 cup Carrots, sliced
- 2 stalks Scallions, chopped
- 4 cups Cooked rice, for serving
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium bowl, combine the 3 tbsp Gochujang, 1 tbsp Gochugaru, 2 tbsp Soy sauce (tamari for gluten-free), 1 tbsp Maple syrup, 3 cloves Minced garlic, 1 tsp Grated ginger, and 1 tbsp Sesame oil. Whisk these ingredients thoroughly until the marinade is smooth and well combined.
- 2Cut the about 680 g boneless, skinless Chicken thighs into approximately 2.54 cm (2.5 cm) bite-sized pieces. Add the cut chicken to the marinade in the medium bowl, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours, to allow the flavors to meld into the chicken.
- 3Heat a large 30.48 cm skillet or wok over medium-high heat until it reaches approximately 190.6-204.4°C (190-205°C). Add all the marinated chicken to the hot skillet and stir-fry for 5-7 minutes, breaking up any clumps with your spoon, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C.
- 4Add the 1 medium sliced onion, 4 cups shredded cabbage, and 1 cup sliced carrots to the skillet with the chicken. Continue to stir-fry for 7-10 minutes, stirring occasionally, until the vegetables are tender-crisp but still retain some bite and have softened slightly.
- 5Remove the skillet from the heat. Sprinkle the 2 stalks chopped scallions evenly over the dakgalbi. Serve the Gluten-Free Dakgalbi immediately and hot with the 4 cups cooked rice.
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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