Entree: North Korea – Pyongyang – 닭갈비 ➤ dak-galbi (Spicy stir-fried marinated chicken with gochujang, vegetables, and rice cakes)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 20 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup (120 ml) gochujang (Korean red pepper paste)
- 2 tbsp (30 ml) gochugaru (Korean chili flakes) or adjust to taste
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 g) brown sugar
- 1 tbsp (15 ml) sesame oil
- 3 tbsp (45 ml) vegetable oil for frying, divided
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 1/4 cup (60 ml) rice wine or mirin
- 8 oz (225 g) soft cylindrical rice cakes (tteok), soaked in warm water if refrigerated
- 8 oz (225 g) sweet potato, peeled and sliced 1/4-inch thick
- 2 cups (140 g) napa cabbage, chopped
- 1 cup (150 g) Korean radish or daikon, thinly sliced
- 2 green onions, sliced on the diagonal
- 1/4 cup (35 g) shredded mozzarella (optional for finishing, common in popular variations)
- 1 tbsp (15 g) toasted sesame seeds for garnish
- Salt and black pepper to taste
- Lettuce leaves or steamed rice for serving

Instructions

1. Combine gochujang, gochugaru, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and rice wine in a bowl to make the marinade; toss the chicken pieces in the marinade and refrigerate at least 30 minutes, up to 4 hours.
2. Heat 1 tbsp (15 ml) vegetable oil in a large heavy skillet or cast-iron pan over medium-high heat; add sweet potato slices and cook 4–6 minutes until beginning to soften and char slightly; remove and set aside.
3. Add another 1 tbsp (15 ml) oil to the pan and stir-fry the marinated chicken in a single layer until the edges start to caramelize, about 6–8 minutes, stirring occasionally.
4. Add the radish and cabbage to the chicken, along with the par-cooked sweet potato and drained rice cakes; continue to stir and press the mixture so vegetables and rice cakes make good contact with the pan, cooking until rice cakes are soft and sauce thickens, about 6–8 more minutes. Adjust heat to avoid burning while achieving slight char.
5. Stir in sliced green onions, taste and season with salt and pepper as needed; if using, sprinkle shredded mozzarella over the top and cover briefly until melted.
6. Finish with a drizzle of sesame oil and toasted sesame seeds. Serve hot from the pan with lettuce leaves for wrapping or steamed rice.