My Korean Chicken Bowl (Dakgalbi Style)
Spicy, savory, and satisfying dakgalbi-inspired chicken over fluffy rice.
⏱️ 50 min🍽️ Serves 1
🔥 480 kcal💪 35g protein🍚 50g carbs🥑 18g fat🌾 4g fibreper serving
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servings
Ingredients
- 🍗500 g boneless, skinless chicken thighs
- 🌶️2 tbsp gochujang (korean chili paste)
- 🌶️1 tbsp gochugaru (korean chili flakes)
- 🍶2 tbsp soy sauce
- 🍾1 tbsp mirin
- 🧴1 tbsp sesame oil
- 🍯1 tbsp honey or sugar
- 🧄4 cloves garlic, minced
- 🧅½ onion, sliced
- 🥕1 carrot, thinly sliced
- 🥬½ cup cabbage, chopped
- 🍚2 cups cooked short-grain rice
- 🍚1 tbsp toasted sesame seeds, for garnish
- 葱2 green onions, sliced, for garnish
Pro tips
- For extra spice, add more gochugaru to the marinade.
- Feel free to add other vegetables like bell peppers or mushrooms during the cooking process.
- A cast iron skillet can be used to keep the dish warm at the table, just like traditional dakgalbi.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Method
- 1Cut chicken thighs into 1-inch pieces. In a large bowl, combine gochujang, gochugaru, soy sauce, mirin, sesame oil, honey, and minced garlic. Add chicken and mix well to coat. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
- 2Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, for 5-7 minutes until browned on all sides.
- 3Add sliced onion, carrot, and cabbage to the skillet with the chicken. Stir and continue to cook for another 10-15 minutes, or until vegetables are tender-crisp and chicken is fully cooked through.
- 4If the sauce becomes too thick, you can add a tablespoon or two of water or chicken broth to loosen it.
- 5Serve the dakgalbi chicken and vegetables immediately over warm cooked short-grain rice.
- 6Garnish each bowl with a sprinkle of toasted sesame seeds and sliced green onions.