Korean dinner
Dakgalbi (Spicy Korean Chicken Stir-Fry)
Chicken, cabbage and sweet potato stir-fried in a fiery gochujang sauce. A Chuncheon favourite that gets everyone round the pan.
Jump to recipe
- 30 min · Under 40 min
- Beginner
- Hot spice
- Serves 2
- Hob
Dairy freeHigh proteinHigh proteinHotOne potFamily favorite
Contains: Soy, Wheat. Always check ingredient labels.
Why you'll love it
- Ready in about 30 minutes
- One pot
- Family favorite
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Hold back the heat and add it at the table for grown-ups.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Boneless chicken thighs, bite-sized400 g
- Gochujang2 tbsp
- Gochugaru (Korean chilli flakes)1 tbsp
- Soy sauce1 tbsp
- Honey1 tbsp
- Garlic cloves, minced3 whole
- White cabbage, chopped200 g
- Sweet potato, thinly sliced150 g
- Spring onions3 whole
- Short-grain rice140 g
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans high protein. We don't publish calorie numbers until they're calculated from real data.
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