Dak Galbi
Prep time
Cook time
Total time
Spicy stir-fried Korean chicken with chili paste and plenty of vegetables.
Serves: 2-3 servings
  • 2 chicken breasts or 4 boneless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons chili paste
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon red chili flakes
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon kecap manis (or molasses)
  • 1 tablespoon granulated sugar
  • 1 teaspoon curry paste
  • 1 teaspoon curry powder
  • ¼ teaspoon freshly grated ginger
  • 2-3 tablespoons vegetable oil, for cooking
  • 3-4 small potatoes (or 1 large sweet potato), finely chopped
  • 1 shallot, minced
  • 2 sweet bell peppers, roughly chopped
  • toasted sesame seeds, for garnish
  • scallions, thinly sliced, for garnish
  1. Whisk together your chili paste, rice wine vinegar, red chili flakes, soy sauce, sesame oil, kecap manic or molasses, sugar, curry paste, curry powder, and ginger. Cut your chicken into 1-inch pieces and pour the sauce over it in a sealable bag or bowl. Cover and refrigerate for at least 1 hour or as long as overnight (the longer the better, obviously).
  2. When you're ready to cook, dice your potatoes very finely (you want them small enough so that they will cook quickly), mince your shallot, and chop your peppers. Add 1 tablespoon of oil to your wok or pan and cook the potatoes over medium-high heat, until beginning to blister and brown, about 5 minutes, then add in the shallots, bell peppers, and chicken (along with its marinade). Cook over medium-high heat for 8-10 minutes, until the chicken is completely cooked and the potatoes are tender. Taste, adjust seasonings as necessary, and serve garnished with some sliced scallions and sesame seeds.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/07/18/dak-galbi/