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Korean Dakgalbi | Spicy Street Food Chicken
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30 min
Quick
Gurkerl Küche
Saftiges Hendl, feines Weißkraut und süße Süßkartoffeln in einer pikanten Gochujang-Marinade gebraten. Ein legendärer koreanischer Street-Food-Klassiker!
Ingredients
Preparation method
Preparation
Cut the chicken (boneless chicken thighs) into bite-sized pieces. Peel and finely chop the garlic, and grate the ginger.
For the marinade, mix the Gochujang chili paste, soy sauce, cane sugar, grated ginger, chopped garlic, and sesame oil in a bowl. Fold in the meat and leave to marinate for at least 15 minutes.
Cut the white cabbage into coarse pieces. Peel the sweet potato and cut it into thin slices. Wash the spring onions and cut them into pieces about 3 cm long (set aside a little of the greens for garnishing).
Chef's tip
Cheese upgrade: In Korea, Dakgalbi is often served at street food markets with a layer of melted mozzarella – simply sprinkle over the dish at the end, put the lid on, and let it melt.
Crispy finish: If there is still sauce left in the pan, add cooked rice and fry until crispy (K-Fried Rice).
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