Quick Weeknights · Korean
Dak-galbi
Chicken, rice cakes, and cabbage are tossed in a bold, spicy, and sweet gochujang sauce for this classic stir fry.
Why This Works
The combination of gochujang and chicken fat creates an addictive, umami-rich sticky coating that is uniquely Korean.
The Upgrade
Toss in a handful of shredded mozzarella at the very end and cover for a minute to get a molten, cheesy finish.
Chef's Secret
Michelin TechniqueSlice the sweet potatoes paper-thin so they cook simultaneously with the chicken, ensuring everything is tender at once.
Ingredients
Total time including resting: 40 min
Directions
Whisk gochujang, soy sauce, garlic, and sesame oil to make the marinade.
2 minToss chicken in the marinade and let sit while you prep veggies.
10 minHeat a large pan over medium-high heat; add chicken.
5 minAdd sweet potato slices; cook until starting to soften.
5 minAdd cabbage and rice cakes; sauté until cabbage is wilted but still has crunch.
8 minEnsure sauce is bubbling and coats everything in a glossy, vibrant red layer.
2 minRemove from heat, sprinkle with green onions, and serve directly from the skillet.
Wine Pairing
Riesling
White Wine
The BottleDr. Loosen Erdener Treppchen Riesling Kabinett
A touch of residual sugar in this Riesling is essential to tame the heat of the gochujang. The high acidity refreshes the palate, making it the perfect partner for the bold, spicy flavors.
Nutrition per Serving
490
calories
30g
protein
45g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Sesame Spinach (Sigeumchi-namul)
Blanched spinach tossed with sesame oil and garlic offers a mild, nutty earthiness that calms the fire of the spicy gochujang sauce.
Ingredients
Directions
Bring a large pot of salted water to a rolling boil.
Blanch spinach for 30 seconds until just wilted, then immediately transfer to an ice bath to arrest cooking.
Drain spinach thoroughly, pressing firmly with your hands to remove all excess moisture.
Place spinach in a mixing bowl and gently pull apart the leaves to loosen.
Add sesame oil, garlic, and sea salt, tossing gently by hand to evenly coat the greens.
Garnish with toasted sesame seeds and serve at room temperature.
Side Dish
Quick Kimchi
A side of fermented cabbage provides the necessary acidity and probiotic funk to round out the bold, sweet, and spicy stir-fry.
Ingredients
Directions
Toss cabbage with sea salt in a large bowl and let stand for 15 minutes to draw out moisture.
Rinse cabbage thoroughly under cold water and pat dry.
In a small mixing bowl, whisk together gochugaru, fish sauce, sugar, garlic, and ginger until a paste forms.
Combine the paste with the cabbage and scallions.
Massage the mixture firmly until the cabbage is evenly coated.
Serve immediately for optimal crunch, or chill for 30 minutes to marry the flavors.
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