Korean Dakgalbi with Gochujang Glaze and Crispy Rice Cake
Prep 12 min · Cook 18 min · Serves 2 · medium
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, cut into 1-inch cubes, patted dry
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 1.5 tbsp honey
- 1.5 tbsp sesame oil, divided
- 1 tbsp rice vinegar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 medium sweet potato, cut into ½-inch cubes
- 2 cups napa cabbage, cut into 2-inch pieces
- 3 whole scallions, cut into 2-inch pieces
- 6 oz Korean rice cakes (tteok)
- 2 tbsp vegetable oil
- 1 tsp sesame seeds, for garnish
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