Korean Dakgalbi with Gochujang-Glazed Chicken and Crispy Rice Cakes
Prep 20 min · Cook 18 min · Serves 2 · medium
Spicy, sweet, and savory Korean stir-fried chicken with gochujang chili paste, caramelized vegetables, and chewy tteok (rice cakes). This vibrant one-pan dish delivers bold umami flavors with a perfect balance of heat and richness, finished with toasted sesame seeds and fresh scallions.
Ingredients
- 12 oz boneless, skinless chicken thighs, cut into 1-inch cubes
- 3 tbsp gochujang (Korean red chili paste), key ingredient for authentic flavor
- 2 tbsp honey, balances spice with sweetness
- 2 tbsp soy sauce, low-sodium preferred
- 1 tbsp rice vinegar, adds brightness
- 1.5 tbsp sesame oil, toasted for maximum flavor
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 cup tteok (Korean rice cakes), frozen or fresh, chewy texture
- 1 medium bell pepper (red or yellow), cut into 1-inch pieces
- 0.5 medium onion, cut into wedges
- 4 oz shiitake mushrooms, halved
Cook it tonight
Send every ingredient on this page to your grocery list in one tap, cook with the steps on your phone, and let the AI Chef plan the rest of the week around it.
Free to start. Works on iPhone, with the same account on the web.
