Korean Dakgalbi with Gochujang Glaze and Crispy Rice Cake

Name: Korean Dakgalbi with Gochujang Glaze and Crispy Rice Cake
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 14 oz boneless, skinless chicken thighs; 3 tbsp gochujang; 2 tbsp soy sauce; 1.5 tbsp honey; 1.5 tbsp sesame oil; 1 tbsp rice vinegar; 4 cloves garlic; 1 tbsp fresh ginger; 1 medium sweet potato; 2 cups napa cabbage; 3 whole scallions; 6 oz Korean rice cakes (tteok); 2 tbsp vegetable oil; 1 tsp sesame seeds; 0.5 tsp crushed red pepper flakes

Prep 12 min · Cook 18 min · Serves 2 · medium

Global Cuisine

Spicy Korean stir-fried chicken with gochujang, sesame, and charred sweet potato cubes, finished with crispy tteokbokki-style rice cakes. This vibrant dish balances fiery heat with subtle sweetness and delivers authentic Korean street-food energy in under 30 minutes.

Ingredients

14 oz boneless, skinless chicken thighs
3 tbsp gochujang
2 tbsp soy sauce
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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