닭갈비 — Print Recipe — The Culinary Codex

Chunky chicken thighs stir-fried on a sizzling hot plate with sweet potato, cabbage, and tteok in a fiery gochujang sauce, finished with melted cheese at the table.

Ingredients

600g boneless chicken thighs, cut into chunks
200g sweet potato, sliced
200g cabbage, chopped
100g tteok (rice cakes)
2 green onions, cut into 5cm pieces
3 tbsp gochujang
1 tbsp gochugaru
2 tbsp soy sauce
1 tbsp sugar
1 tbsp sesame oil
3 cloves garlic, minced
1 tbsp ginger, grated
100g mozzarella cheese (optional)

Instructions

1 Combine gochujang, gochugaru, soy sauce, sugar, sesame oil, garlic, and ginger into a marinade. Toss chicken pieces in the marinade and let sit for 20 minutes.
2 Heat a large flat griddle or wide skillet over high heat. Spread the marinated chicken across the surface.
3 Add sweet potato slices around the chicken, cook for 5 minutes.
4 Add cabbage, tteok, and green onions. Stir-fry everything together for 8-10 minutes until chicken is cooked through and vegetables are tender.
5 If using cheese, push ingredients to the edges, pile cheese in the center, cover briefly until melted.
6 Serve directly from the griddle with steamed rice on the side.

Did You Know?

Dakgalbi was born in the back alleys of Chuncheon as a cheap alternative to beef galbi, and the entire city now celebrates an annual Dakgalbi Festival.