Ingredients:
- 2 lbs chicken breast, cut into bite-size pieces
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup gochugaru (Korean chili flakes)
- 2 tbsp soy sauce
- 2 tbsp rice wine or mirin
- 2 tbsp honey
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 tsp black pepper
- 1 onion, sliced
- 1 sweet potato, peeled and cut into bite-size pieces
- 2 cups cabbage, chopped
- 1 cup scallions, cut into 2-inch pieces
- 1 cup sweet potato starch noodles
- 2 tbsp vegetable oil
Instructions:
- In a large mixing bowl, mix together the gochujang, gochugaru, soy sauce, rice wine or mirin, honey, minced garlic, minced ginger, and black pepper to make the marinade.
- Add the chicken to the marinade and mix well to coat the chicken evenly. Marinate for at least 30 minutes, or overnight for best results.
- Soak the sweet potato starch noodles in cold water for about 20 minutes.
- Heat a large skillet or wok over high heat and add 1 tbsp of vegetable oil.
- Add the marinated chicken to the skillet and stir-fry for about 5 minutes until the chicken is cooked through.
- Add the sliced onion and sweet potato to the skillet and stir-fry for another 5 minutes until the vegetables are slightly softened.
- Add the chopped cabbage and scallions to the skillet and stir-fry for another 3-4 minutes until the vegetables are cooked through.
- Drain the soaked sweet potato starch noodles and add them to the skillet. Stir-fry for another 2-3 minutes until the noodles are fully cooked and coated in the sauce.
- Serve hot with steamed rice on the side.
Dakgalbi can also be made with other vegetables such as carrots, bell peppers, or mushrooms. Adjust the amount of gochujang and gochugaru to your desired level of spiciness. Enjoy!
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