Ririka Moriwaki 森脇梨々夏
Ririka Moriwaki 森脇梨々夏
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Korean Spicy Chicken with Vegetables
Dak Galbi: Korean Stir-Fried Spicy Chicken with Mixed Vegetables
Ingredients:
1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces
1 small cabbage, chopped
1 large carrot, sliced
1 zucchini, sliced
1 small sweet potato, peeled and sliced thin
1 onion, sliced
2 scallions, chopped
2 tablespoons vegetable oil
1 tablespoon sesame seeds (optional)
For the marinade:
3 tablespoons gochujang (Korean red chili paste)
2 tablespoons soy sauce
1 tablespoon gochugaru (Korean red chili flakes)
2 tablespoons rice wine (mirin)
1 tablespoon sugar
1 tablespoon honey
1 tablespoon sesame oil
4 cloves garlic, minced
1 teaspoon grated ginger
Directions:
In a large bowl, mix all marinade ingredients. Add chicken pieces and toss to coat well. Marinate for at least 30 minutes (up to overnight for more flavor).
Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry for 5 minutes until partially cooked.
Add onions, carrots, sweet potato, and cabbage. Stir-fry for another 7–10 minutes, until vegetables are tender and chicken is fully cooked.
Add zucchini and scallions during the last 3–4 minutes of cooking.
Sprinkle with sesame seeds before serving if desired. Serve hot with steamed rice or wrapped in lettuce leaves.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 380 kcal | Servings: 4 servings
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Craving bold flavors? This Korean Spicy Chicken with Vegetables (Dak Galbi) is your go-to! Juicy chicken stir-fried in gochujang with colorful veggies—pure Korean comfort.Korean Spicy Chicken with Vegetables Dak Galbi: Korean Stir-Fried Spicy Chicken with Mixed Vegetables Ingredients: 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces 1 small cabbage, chopped 1 large carrot, sliced 1 zucchini, sliced 1 small sweet potato, peeled and sliced thin 1 onion, sliced 2 scallions, chopped 2 tablespoons vegetable oil 1 tablespoon sesame seeds (optional) For the marinade: 3 tablespoons gochujang (Korean red chili paste) 2 tablespoons soy sauce 1 tablespoon gochugaru (Korean red chili flakes) 2 tablespoons rice wine (mirin) 1 tablespoon sugar 1 tablespoon honey 1 tablespoon sesame oil 4 cloves garlic, minced 1 teaspoon grated ginger Directions: In a large bowl, mix all marinade ingredients. Add chicken pieces and toss to coat well. Marinate for at least 30 minutes (up to overnight for more flavor). Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry for 5 minutes until partially cooked. Add onions, carrots, sweet potato, and cabbage. Stir-fry for another 7–10 minutes, until vegetables are tender and chicken is fully cooked. Add zucchini and scallions during the last 3–4 minutes of cooking. Sprinkle with sesame seeds before serving if desired. Serve hot with steamed rice or wrapped in lettuce leaves. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 380 kcal | Servings: 4 servings #koreanfood #dakgalbi #spicychicken #koreanrecipes #asianstirfry #gochujang #koreanbbq #homemadekorean #comfortfood #chickendinner #koreanstreetfood #spicymeals #easykoreanrecipes #chickenwithveggies #stirfriedchicken #koreandish #quickdinner #sweetandspicy #kitchenadventure #hotandflavorful Craving bold flavors? This Korean Spicy Chicken with Vegetables (Dak Galbi) is your go-to! Juicy chicken stir-fried in gochujang with colorful veggies—pure Korean comfort.
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