Dakgalbi Spicy Stir-Fried Chicken with Rice Cakes
Ingredients
- 600 g boneless chicken thighs, diced
- 300 g tteok (Korean rice cakes)
- 4 tbsp gochujang paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 200 g cabbage, roughly chopped
- 200 g sweet potato, peeled and sliced
- 2 tbsp vegetable oil
- 3 garlic cloves
Nutrition (per serving)
- Calories
- 568 kcal
- Protein
- 34.1 g
- Carbohydrate
- 59.9 g
- of which sugars
- 12.1 g
- Fat
- 19.7 g
- of which saturates
- 4.2 g
- Fibre
- 4.4 g
- Salt
- 3.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the rice cakes in cold water for 10 minutes if using dried; drain and set aside.
- 2
Mix gochujang, soy sauce, brown sugar and crushed garlic together for the sauce.
- 3
Heat oil in a large wok or frying pan over a high heat. Add the chicken and cook for 5 minutes until golden.
- 4
Add the sweet potato and cabbage, stir-fry for 3 minutes, then add the rice cakes and sauce.
- 5
Stir everything together and cook for a further 5–7 minutes until the sauce is thick, the rice cakes are tender and the chicken is cooked through. Serve immediately.
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