Marinated Chicken Stir Fry w/ Gochujang Sauce (Dakgalbi)

Makes: 2 servings
Prep Time: 25 minutes
Cook Time: 15 minutes



Ingredients:

  • Meat (And to get rid of smell):
  • 3 pieces chicken breast
  • 30 ml Refined rice wine
  • 2 sprinkles Pepper
  • Seasoning sauce (Mix these well in a bowl):
  • 2 tbsp (heaped) Gochujang
  • 1 squashed garlic
  • 1/4 tsp Chili powder
  • 1 tsp Soy sauce
  • 2 tsp Cooking syrup (corn syrup)
  • 1 tsp Sugar
  • Side Ingredients (These are standard vegetables. However if you want, you can use other vegetables too.):
  • 1/2 an onion
  • 1/2 a medium size sweet potato
  • 1/2 a carrot
  • 1/4 a cabbage
  • 5 stalks of spring onions
  • 5 sesame leaves
  • Some rice cake pieces (maybe 5 or 6)
  • Optional vegetables:
  • 1/4 each of a yellow and red capsicum
Preparation for marinating chicken:

  1. Rinse the chicken in cold water.
  2. Cut it into small pieces.
  3. Put it into a bowl, then pour in the refined rice wine and sprinkle the pepper on top.
  4. Soak for about 15 minutes.
  5. Pour the seasoning sauce into the chicken bowl. Mix it well.

Preparation for side ingredients:

  1. Wash the vegetables, peel the skin off as needed.
  2. Thin slice the cabbage, onion, carrot, capsicums, and sweet potato.
  3. Slice the sesame leaves and spring onions.
  4. Cut the rice cakes in half.


Directions:
  1. Pre-heat the wok for about 20 seconds.
  2. Put some olive oil in the wok.
  3. Put all the vegetables into the wok. (Except capsicums)
  4. Stir fry them for about 5 minutes on medium heat. (Until the sweet potato is about 2/3 cooked.)
  5. When the sweet potato is 2/3 cooked, add the capsicums, rice cake, and marinated chicken.
  6. Stir it well until 90% of the meat is cooked.
  7. Put the lid on the wok to steam it on low heat for about 3 minutes. (If you don’t have the right size lid, just use any lid to cover it in the wok that’s what I did.)
  8. Serve it on the plate.

Posted by Meet Me Under the City Lights at 4:47 PM
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