Dakgalbi (Spicy Korean Chicken Stir-Fry)

High in protein from chicken thighs, balanced with fiber-rich cabbage and complex carbohydrates from sweet potato for a nutritious meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 800 g boneless skinless chicken thighs, cut into bite-sized pieces · 1152 kcal in the whole recipe
• 150 g sweet potato, sliced into half-moons · 135 kcal in the whole recipe
• 300 g white cabbage, coarsely chopped · 75 kcal in the whole recipe
• 1 medium onion (110 g), sliced · 44 kcal in the whole recipe
• 4 green onions (40 g), cut into 4 cm lengths · 13 kcal in the whole recipe
• 4 cloves garlic (16 g), minced · 24 kcal in the whole recipe
• 1 tbsp fresh ginger (6 g), grated · 5 kcal in the whole recipe
• 1/2 small apple (75 g), grated · 39 kcal in the whole recipe
• 2 tbsp Korean red pepper paste (gochujang) (35 g) · 74 kcal in the whole recipe
• 2 tbsp low-sodium soy sauce (32 g) · 18 kcal in the whole recipe
• 1 tbsp brown sugar (15 g) · 57 kcal in the whole recipe
• 1 tbsp vinegar (15 g) · 3 kcal in the whole recipe
• 1 tbsp sesame oil (13 g) · 115 kcal in the whole recipe
• 1 tbsp canola oil (13 g) · 117 kcal in the whole recipe
• 1 tbsp Korean red pepper flakes (gochugaru) and a pinch of black pepper

Method

1. In a bowl, mix gochujang, soy sauce, brown sugar, vinegar, sesame oil, minced garlic, grated ginger, grated apple, gochugaru, and black pepper to prepare the sauce.

   

2. Add the chopped chicken thighs to the sauce, mix well to coat, and let marinate in the refrigerator for at least 15 minutes.

   

3. Heat the canola oil in a large skillet or wok over medium-high heat at 180°C (350°F), then add the marinated chicken and sweet potato slices, cooking for 5 minutes.

   

4. Add the white cabbage and onion slices to the pan, cover with a lid, and cook for 8 to 10 minutes, stirring occasionally, until the sweet potatoes and chicken are fully cooked.

   

5. Toss in the green onions, stir-fry over high heat for 1 to 2 minutes until slightly wilted, and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.