Spicy Dakgalbi with Chewy Sweet Potatoes and Sprout Salad

Tender chicken thighs and sweet potatoes marinated in a fiery gochujang sauce, stir-fried with cabbage and served with steamed rice and a refreshing soybean sprout salad.

• Prep: 30 min
• Cook: 40 min
• Total: 1 hr 10 min
• Servings: 3
• Cuisine: Korean
• Difficulty: Medium
• Cost: $6.35/serving

Dietary

• Nut-Free
• Dairy-Free
• High-Protein
• High-Fiber

Tags

• spicy
• stir-fry
• comfort food
• savory

Ingredients

• 1.5 pound chicken thigh (boneless, skinless, cut into 1.5-inch pieces)
• 6 tablespoon gochujang
• 3 tablespoon soy sauce
• 1.5 tablespoon gochugaru
• 1.5 tablespoon rice syrup
• 1.5 tablespoon mirin
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger
• 1 tablespoon sesame oil
• 1.5 sweet potatoes (small, peeled and cut into 1/2-inch thick slices)
• 3 cup napa cabbage (roughly chopped)
• 2 green onions (chopped)
• 1.5 cup white rice (uncooked)
• 1.5 cup water
• 8 ounce soybean sprouts
• 1 teaspoon garlic (minced)
• 0.5 teaspoon salt
• 0.5 teaspoon sesame seeds (toasted)

Instructions

1. In a large bowl, combine the gochujang, 3 tablespoons soy sauce, gochugaru, rice syrup, mirin, 2 cloves minced garlic, grated fresh ginger, and 1 tablespoon sesame oil. Mix until a smooth paste forms.
2. Add the chicken thigh pieces and sweet potato slices to the marinade. Toss well to ensure everything is coated. Cover and refrigerate for at least 20 minutes, or up to 4 hours.
3. While the chicken marinates, prepare the rice: rinse the white rice under cold water until clear. Combine with 1 1/2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit, covered, for 5 minutes.
4. For the soybean sprout salad: Bring a small pot of water to a boil. Add the soybean sprouts and blanch for 2-3 minutes until tender-crisp. Drain immediately and rinse with cold water to stop cooking. Squeeze out excess water gently.
5. In a medium bowl, combine the blanched soybean sprouts with 1 teaspoon minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon sesame oil. Toss gently to combine. Set aside.
6. Heat a large skillet or non-stick pan over medium-high heat. Add the marinated chicken and sweet potatoes. Stir-fry for 10-12 minutes, turning occasionally, until chicken is mostly cooked through and sweet potatoes are tender.
7. Add the napa cabbage to the skillet and continue to stir-fry for 5-7 minutes, until the cabbage has softened and the chicken is fully cooked.
8. Stir in the chopped green onions. Cook for another minute. Fluff the rice. Serve the Dakgalbi hot with steamed white rice and the soybean sprout salad, garnished with toasted sesame seeds if desired.

Notes

Adjust the amount of gochujang and gochugaru to your desired spice level. You can add other vegetables like carrots or mushrooms along with the cabbage and sweet potatoes.

Nutrition (per serving)

• Calories: 760
• Protein: 49.5 g
• Carbohydrates: 90 g
• Fat: 20 g
• Fiber: 10.5 g
• Sodium: 1850 mg
• Saturated Fat: 5 g
• Sugar: 22 g
• Cholesterol: 160 mg