Korean Spicy Stir-Fried Chicken
Firecracker Dak Galbi with Gochujang Glaze
Ingredients:
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons gochujang (Korean red chili paste)
1 tablespoon gochugaru (Korean red chili flakes)
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon honey
2 teaspoons rice vinegar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon vegetable oil
1 medium onion, sliced
1 cup cabbage, chopped
1 medium carrot, julienned
1 scallion, chopped (for garnish)
1 tablespoon toasted sesame seeds (for garnish)
Directions:
In a medium bowl, combine gochujang, gochugaru, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger to form a marinade.
Add the chicken to the marinade and mix well. Let it marinate for at least 30 minutes (up to 2 hours for deeper flavor).
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the onion and sauté for 2 minutes.
Add the marinated chicken and cook for 6–8 minutes, stirring occasionally until the chicken is fully cooked.
Add cabbage and carrots and stir-fry for another 3–4 minutes until vegetables are slightly tender but still crisp.
Remove from heat. Garnish with chopped scallions and toasted sesame seeds.
Serve hot with steamed rice or wrapped in lettuce leaves.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 390 kcal | Servings: 4 servings
#koreanfood #spicychicken #dakgalbi #gochujangchicken #koreandinner #asiancuisine #spicyrecipes #chickenlovers #easychickendish #koreanrecipe #koreanbbq #stirfriedchicken #koreanflavors #riceandchicken #glutenfreekorean #homemadekoreanfood #easyweeknightmeals #quickdinnerideas #boldflavors #savoryspice
Just whipped up this Firecracker Dak Galbi with Gochujang Glaze and WOW the flavor explosion is unreal! Perfect balance of spicy, sweet, and savory.
Korean Spicy Stir-Fried Chicken
Firecracker Dak Galbi with Gochujang Glaze
Ingredients:
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons gochujang (Korean red chili paste)
1 tablespoon gochugaru (Korean red chili flakes)
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon honey
2 teaspoons rice vinegar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon vegetable oil
1 medium onion, sliced
1 cup cabbage, chopped
1 medium carrot, julienned
1 scallion, chopped (for garnish)
1 tablespoon toasted sesame seeds (for garnish)
Directions:
In a medium bowl, combine gochujang, gochugaru, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger to form a marinade.
Add the chicken to the marinade and mix well. Let it marinate for at least 30 minutes (up to 2 hours for deeper flavor).
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the onion and sauté for 2 minutes.
Add the marinated chicken and cook for 6–8 minutes, stirring occasionally until the chicken is fully cooked.
Add cabbage and carrots and stir-fry for another 3–4 minutes until vegetables are slightly tender but still crisp.
Remove from heat. Garnish with chopped scallions and toasted sesame seeds.
Serve hot with steamed rice or wrapped in lettuce leaves.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 390 kcal | Servings: 4 servings
#koreanfood #spicychicken #dakgalbi #gochujangchicken #koreandinner #asiancuisine #spicyrecipes #chickenlovers #easychickendish #koreanrecipe #koreanbbq #stirfriedchicken #koreanflavors #riceandchicken #glutenfreekorean #homemadekoreanfood #easyweeknightmeals #quickdinnerideas #boldflavors #savoryspice
🔥 Just whipped up this Firecracker Dak Galbi with Gochujang Glaze and WOW the flavor explosion is unreal! Perfect balance of spicy, sweet, and savory. 🍗🇰🇷✨
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