Spicy Chicken and Vegetables (Dakgalbi) — Maangchi
Official 2020 creator video of the same chicken, rice cakes, vegetables and chili sauce; browser playback not tested.
Official cooking video · Maangchi · YOUTUBESpicy Korean Chicken, Cabbage and Sweet Potato Dakgalbi
A spicy three-portion pan of boneless chicken thigh, rice cakes, cabbage and sweet potato cooked together in a chili sauce, adapted from Maangchi's 2020 recipe with an explicit chicken temperature check.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Soak 115 g rice cakes in cold water for at least 10 minutes and drain. Slice 120 g sweet potato about 6 mm thick; cut 225 g cabbage, 115 g onion, 50 g carrot, one green chili and 12 perilla leaves.
- 02
Cut 450 g raw chicken thigh into bite-size pieces on a dedicated board, combine with 30 ml milk, 15 ml soy sauce and 1/4 tsp pepper, cover and keep refrigerated. Separate raw-chicken tools from other foods.
- 03
Mix 12 minced garlic cloves, 1 tsp ginger, 30 ml soy sauce, 120 ml water, 80 ml gochugaru, 30 ml rice syrup and 1/2 tsp pepper into a sauce. The amount of chili makes this very spicy.
- 04
Spread cabbage in a large deep skillet, then add onion, carrot, chili, sweet potato, rice cakes and perilla leaves. Place marinated chicken in the middle and pour over the sauce and remaining 120 ml water.
- 05
Cover and cook 3–4 minutes over medium-high until boiling. Reduce to medium, stir thoroughly, cover and cook 13–15 minutes longer, stirring every 3–4 minutes to prevent scorching.
- 06
Use a food thermometer to check that the thickest chicken piece reaches at least 74°C (165°F) and the sweet potato is tender. If needed, cook longer covered. Divide into three portions with clean serving tools.
Before you cook
Contains milk and soy; ordinary soy sauce may contain wheat. Check labels. Keep raw chicken separately refrigerated and cook thickest chicken to 74°C (165°F). This is very spicy; be cautious with children or people sensitive to chili. Chew rice cakes carefully. Refrigerate leftovers in shallow containers within two hours at or below 4°C and reheat to 74°C.
Allergens: milk (marinade), soy (soy sauce), wheat may be present in regular soy sauce, check packaged rice syrup and rice cakes for other allergens
Image & source credits
These illustrations stand in for food photos.
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