Dak Galbi (Korean Spicy Chicken Stir Fry)

mykoreankitchen.com

Ausmade

subheading: Main:

500 g chicken breast, cut into bite size pieces

½ sweet potato, cut into long thick sticks (like English chips)

½ carrot, diagonally sliced

¼ cabbage, shredded

10 leaves Korean perilla, thinly sliced

18 pieces Korean rice cakes, separated, if you use pre-packaged rice cakes, separate them first then soak in warm water for 10 minutes before you use them

Some cooking oil (2 to 3 Tbsp) - I used rice bran oil

subheading: Marinade Sauce:

3 Tbsp gochujang Korean chili paste

2 Tbsp rice wine

1 Tbsp gochugaru Korean chili flakes

1 Tbsp soy sauce

1 Tbsp raw sugar

1 Tbsp minced garlic

1 tsp minced ginger

1 tsp Korean curry powder

½ onion (35g), grated or minced

Few sprinkles ground black pepper

Note: Ingredients may have been altered from the original.

Directions at mykoreankitchen.com

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