Korean · medium
Dakgalbi
Spicy Korean stir-fried chicken with gochujang, sweet potatoes, and cabbage. A sizzling one-pan meal packed with bold flavors.
- 35 min
- Total
- 4
- Serves
- $15.50
- Est. cost
- 420
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
Parent noteCut the gochujang in half for a milder version. Kids enjoy the sweet potato pieces.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Boneless Chicken Thighs (cubed)1 1/2 lbs
- Gochujang Paste3 tbsp
- Sweet Potato (sliced)1
- Green Cabbage (chopped)3 cups
- Korean Rice Cakes (tteok) (optional)1 cup
- Soy Sauce2 tbsp
- Garlic Cloves (minced)4 cloves
- Scallions3 stalks
Method
- 01
Whisk together gochujang, soy sauce, gochugaru, garlic, ginger, and sugar to make the sauce.
- 02
Toss chicken thigh pieces in the sauce and marinate for 10 minutes.
- 03
Heat oil in a large skillet. Add sweet potato slices and cook 5 minutes until starting to soften.
- 04
Add marinated chicken, cabbage, and rice cakes. Stir-fry over high heat for 12-15 minutes until chicken is cooked through.
- 05
Top with scallions, sesame seeds, and a drizzle of sesame oil before serving.
- 420
- Calories
- 30g
- Protein
- 38g
- Carbs
- 16g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
