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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. 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.
3. In the same pan, add marinated chicken and stir-fry over high heat for 6-7 minutes until cooked through and edges are caramelized.
4. Add chopped cabbage, sliced carrots, and sliced mushrooms to the pan. Stir-fry for 2-3 minutes.
5. 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.
6. Top with mozzarella cheese and cover pan with a lid for 1-2 minutes until cheese melts.
7. Transfer to a heated stone bowl or serving plate. Garnish with sliced spring onions and toasted sesame seeds. Serve immediately while hot.

Related recipes

More Korean recipesChicken recipes

Sundubu-jjigae (Soft Tofu Stew) Kimchi Stir-fried Pork Bingsu (Korean Shaved Ice) Korean BBQ Beef (Bulgogi) Spicy Stir-fried Rice Cakes (Tteokbokki) Jajangmyeon (Korean Black Bean Noodles)