Spicy Stir-Fried Chicken Rice Bowl — Dakgalbi Bowl with Rice
Chuncheon-style spicy stir-fried chicken with cabbage, sweet potato, rice cake, and perilla leaf in a gochujang glaze, spooned over short-grain rice with sesame and scallion.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Cut chicken thighs into 3cm pieces. Peel and slice sweet potatoes 5mm thick. Cut cabbage into 4cm pieces. Soak rice cakes 15 minutes, drain. Tear perilla leaves. Grate garlic and ginger. Whisk gochujang, gochugaru, soy sauce, brown sugar, mirin, sesame oil, garlic, ginger, and black pepper into a smooth glaze. Toss glaze with chicken, rest 8 minutes.
Boil
Combine rinsed rice with 240ml water in a medium saucepan. Bring to a boil over high heat, cover, reduce to lowest heat, cook 12 minutes until tender. Remove from heat, rest covered 5 minutes.
Saute
Heat neutral oil in a large skillet over high until shimmering. Add sweet potato slices, stir-fry 4 minutes until just tender at the edges.
Sear
Add marinated chicken in a single layer, stir-fry 5 minutes over high heat until deeply caramelised and just cooked through.
Build
Add cabbage and drained rice cakes, stir-fry 3 minutes over medium-high heat until cabbage wilts and rice cakes turn glossy and chewy.
Finish
Scatter perilla leaves, toss 30 seconds over medium heat until just wilted and sauce clings to all ingredients.
Plate
Mound rice in two wide bowls, pile dakgalbi over the top, scatter scallions and sesame seeds, serve immediately.
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