Korean Dakgalbi

Spicy-sweet dakgalbi cooks in one large skillet or Dutch oven, with steamed rice, cucumber salad, and seasoned spinach alongside.

50 min

4 servings

Ingredients

1 1/2 lb boneless skinless chicken thighs, sliced

1/2 small green cabbage

1 medium sweet potato

1 large onion

4 scallions

3 tbsp gochujang

3 tbsp soy sauce

4 garlic cloves

1 tbsp ginger

2 tsp sesame oil

1 tbsp rice vinegar

2 cups cooked steamed rice

1 English cucumber

2 tbsp rice vinegar

1 tsp sugar

1/2 tsp salt

10 oz spinach

1 tsp sesame oil

1 tsp soy sauce

sesame seeds

Shiso leaves or extra scallions, optional

Large skillet or Dutch oven · Mixing bowl · Knife · Instant-read thermometer

Accessible substitutions

Use crushed red pepper plus paprika for gochugaru, honey or corn syrup for rice syrup, and shiso or extra scallions for perilla leaves.

01. Whisk a balanced sauce, then coat chicken while reserving half for cooking.

02. Let chicken stand briefly while vegetables are prepared.

03. Toss cucumber with vinegar, sugar, and salt for a fast cool side.

04. Season briefly wilted spinach with sesame oil, soy sauce, and sesame seeds.

05. Start sweet potato and onion in a covered large skillet or Dutch oven.

06. Add cabbage, scallions, chicken, and sauce; stir until chicken reaches 165 F.

07. Reduce to a thick glaze that coats rather than pools.

08. Serve hot with rice and the prepared banchan.