Spicy Korean Chicken Stir-Fry (Dak Galbi)

Ingredients

• 1.5 lbs Boneless, Skinless Chicken Thighs, cut into bite-sized pieces
• 3 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons Soy Sauce
• 1 tablespoon Gochugaru (Korean chili flakes)
• 4 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 tablespoon Maple Syrup
• 1 tablespoon Sesame Oil
• 2 tablespoons Vegetable Oil
• 4 cups Cabbage, thinly sliced
• 1 medium Onion, sliced
• 1 cup Carrots, sliced
• 1 cup Korean Rice Cakes (Tteok)
• 1/2 cup Green Onions, chopped
• 1 tablespoon Sesame Seeds

Instructions

1. 1In a medium bowl, combine the 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces) with 3 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon gochugaru, 4 cloves minced garlic, 1 teaspoon minced ginger, 1 tablespoon maple syrup, and 1 tablespoon sesame oil. Stir everything together until the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
2. 2Place a 12-inch skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil and let it heat up until it shimmers, about 1-2 minutes.
3. 3Add the marinated chicken to the hot skillet. Stir-fry the chicken for 5-7 minutes, or until it is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
4. 4Add the 4 cups of thinly sliced cabbage, 1 medium sliced onion, and 1 cup of sliced carrots to the skillet with the chicken. Continue to stir-fry for another 5-7 minutes, until the vegetables begin to soften but still have a slight crispness.
5. 5Add the 1 cup of Korean rice cakes (tteok) to the skillet. Stir everything together and cook for an additional 5-8 minutes. Keep stirring until the sauce has thickened and the rice cakes are tender and slightly chewy. You will see the sauce coating everything evenly.
6. 6Remove the skillet from the heat. Sprinkle the 1/2 cup chopped green onions and 1 tablespoon sesame seeds over the stir-fry.
7. 7Serve the Spicy Korean Chicken Stir-Fry hot, ideally with cooked rice.

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