Dak-galbi (Korean Spicy Chicken Stir-fry)
Dak-galbi (Korean Spicy Chicken Stir-fry)

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, dak-galbi (korean spicy chicken stir-fry). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Dak-galbi (Korean Spicy Chicken Stir-fry) is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Dak-galbi (Korean Spicy Chicken Stir-fry) is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook dak-galbi (korean spicy chicken stir-fry) using 21 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Dak-galbi (Korean Spicy Chicken Stir-fry):
  1. Get Main Ingredients
  2. Make ready 600 g deboned chicken thigh/ breast, cut into chunks
  3. Prepare 1 Pc onion, sliced
  4. Get 40 g carrot, julienned
  5. Prepare 100 g cabbages, shred
  6. Prepare 4 Cloves garlic, minced
  7. Prepare 15 g ginger, minced
  8. Prepare 2 Stalk scallions, julienned
  9. Make ready 40 g mozzarella cheese
  10. Prepare 30 ml vegetable oil
  11. Get Seasoning:
  12. Prepare 30 g gochujang (Korean chili paste)
  13. Get 30 g gochugaru (Korean chili flakes)
  14. Prepare 10 g peanut butter
  15. Make ready 2 g curry powder
  16. Get 1 Tbsp soy sauce
  17. Prepare 1 Tsp mirin
  18. Get 200 ml chicken stock
  19. Get 1 Tsp sesame oil
  20. Get Toppings:
  21. Prepare 1 Stalk scallion, finely chopped
Steps to make Dak-galbi (Korean Spicy Chicken Stir-fry):
  1. In a large size skillet over medium heat, add the oil and heat it up.
  2. Add the minced garlic and ginger, saute them for around 1 minute.
  3. Add the chicken, followed by mirin, Korean chili paste and flakes, peanut butter and curry powder. Saute them until oil from the chicken is rendered.
  4. After oil is rendered, add onion, carrot, cabbage. Keep stir-frying for 5 minutes until the onion is softened.
  5. Add the chicken stock, stir and incorporate with the chicken and vegetables.
  6. Turn the heat up to medium-high, add scallions and the mozzarella cheese, cook and reduce the sauce until it is thicken.
  7. When the sauce is thickened, turn off the heat and transfer it into a bowl for serving. Top the dish with chopped scallions.

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