Korean Dakgalbi Quick Stir-fry韓式辣雞柳快炒
A quick Korean stir-fry featuring tender chicken breast coated in a sweet-spicy gochujang marinade with caramelized edges. Served with crispy potatoes, mozzarella cheese, and fresh vegetables in a piping hot stone bowl, finished with toasted sesame seeds.
01Ingredients
- 400g Chicken breast fillet
- 200g Potatoes
- 100g Napa cabbage
- 1 medium Carrot
- 100g Shiitake mushrooms
- 2 stalk Spring onion
- 100g Mozzarella cheese
- 3tbsp Gochujang
- 1.5tbsp Soy sauce
- 1tbsp Honey
- 2 clove Garlic
- 1tsp Ginger
- 2tbsp Vegetable oil
- 1tbsp Sesame oil
- 2tbsp Sesame seeds
- 100ml Water or chicken stock
Nutrition (per serving)612kcal
- Protein52.5g
- Carbs38.2g
- Fat23.8g
Fiber 5.1 gSodium 1124 mg
02Steps
- Cut chicken breast into bite-sized chunks and combine with gochujang, soy sauce, honey, minced garlic, minced ginger, and sesame oil in a bowl. Marinate for at least 5 minutes.
- Peel and cut potatoes into small cubes. Heat vegetable oil in a large pan over medium-high heat and fry potatoes until golden and crispy, about 8-10 minutes. Remove and set aside.
- In the same pan, add marinated chicken and stir-fry over high heat for 6-7 minutes until cooked through and edges are caramelized.
- Add chopped cabbage, sliced carrots, and sliced mushrooms to the pan. Stir-fry for 2-3 minutes.
- Pour in water or chicken stock and bring to a simmer. Add cooked potatoes back to the pan and mix well. Simmer for 2 minutes.
- Top with mozzarella cheese and cover pan with a lid for 1-2 minutes until cheese melts.
- Transfer to a heated stone bowl or serving plate. Garnish with sliced spring onions and toasted sesame seeds. Serve immediately while hot.
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