Korean Spicy Chicken with Rice Cakes and Vegetables

Name: Korean Spicy Chicken with Rice Cakes and Vegetables
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 Portionen
Ingredients: 1 tablespoon vegetable oil; 2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces; 0.25 cup gochujang (Korean hot pepper paste); 2 tablespoons soy sauce; 2 tablespoons gochugaru (Korean red pepper flakes); 1 tablespoon mirin (Japanese sweet wine); 1 tablespoon brown sugar; 1 tablespoon sesame oil; 4 cloves garlic, minced; 0.25 teaspoon ground black pepper; 0.25 teaspoon ground ginger; 2 cups Korean-style glutinous rice cakes (tteok); 0.25 piece large head cabbage, sliced into strips; 1 piece sweet potato, sliced into rounds; 0.5 piece onion, chopped; 3 piece scallions, sliced into 1-inch pieces, divided; 4 leaves perilla leaves, sliced; 0.5 cup water; 1 tablespoon sesame seeds

Main Course

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Cook Time

45 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Korean Spicy Chicken with Rice Cakes and Vegetables is ready in 45 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Korean spicy chicken stir-fry, known as Dak Galbi, is a flavorful and satisfying dish that's perfect for a weeknight dinner or a casual gathering. I've been making this recipe for years, and it's always a hit! The combination of tender chicken, chewy rice cakes, and crisp vegetables in a spicy gochujang-based sauce is simply irresistible. It's a great way to explore Korean flavors and textures. Feel free to adjust the amount of gochugaru to your preferred spice level. Serve it with a side of rice for a complete meal. It's also great for meal prepping!

Ingredients (19 ingredients)

1 tablespoon vegetable oil
2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
0.25 cup gochujang (Korean hot pepper paste)
2 tablespoons soy sauce
2 tablespoons gochugaru (Korean red pepper flakes)
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon brown sugar
1 tablespoon sesame oil
4 cloves garlic, minced
0.25 teaspoon ground black pepper
0.25 teaspoon ground ginger
2 cups Korean-style glutinous rice cakes (tteok)
0.25 piece large head cabbage, sliced into strips
1 piece sweet potato, sliced into rounds
0.5 piece onion, chopped
3 piece scallions, sliced into 1-inch pieces, divided
4 leaves perilla leaves, sliced
0.5 cup water
1 tablespoon sesame seeds

Preparation (7 steps)

Prepare the Chicken

Heat vegetable oil in a large nonstick saucepan over medium-high heat. Add chicken pieces and cook, stirring occasionally, until nearly opaque, about 4 to 7 minutes. Remove the chicken from the pan and set aside.

Prepare the Sauce

Thermomix® Setting

10 sec/Speed 3

In the mixing bowl, combine gochujang (Korean hot pepper paste), soy sauce, gochugaru (Korean red pepper flakes), mirin (Japanese sweet wine), brown sugar, sesame oil, minced garlic, ground black pepper, and ground ginger. Mix well for 10 Sec./Stufe 3.

Combine Chicken and Sauce

Thermomix® Setting

20 sec/Speed 2/Linkslauf Reverse

Add the cooked chicken pieces to the mixing bowl with the sauce. Mix for 20 Sek./Stufe 2/Linkslauf to coat the chicken evenly.

Add Vegetables and Rice Cakes

Thermomix® Setting

30 sec/Speed 2/Linkslauf Reverse

Add the Korean-style glutinous rice cakes (tteok), sliced cabbage, sliced sweet potato, and chopped onion to the mixing bowl. Mix for 30 Sek./Stufe 2/Linkslauf to combine.

Cook the Dak Galbi

Thermomix® Setting

15 min/212°F/Speed 1/Linkslauf 100 Reverse

Cook the mixture in the mixing bowl for 15 Min./100°C/Stufe 1/Linkslauf, until the sweet potato is tender and the sauce has thickened. Use the spatula to scrape down the sides of the mixing bowl as needed.

900

Add Scallions and Perilla Leaves

Thermomix® Setting

3 min/212°F/Speed 1/Linkslauf 100 Reverse

Add most of the sliced scallions (reserving some for garnish) and sliced perilla leaves to the mixing bowl. Cook for 3 Min./100°C/Stufe 1/Linkslauf, until the scallions and perilla leaves are wilted.

180

Adjust Consistency and Serve

Thermomix® Setting

10 sec/Speed 1/Linkslauf Reverse

If the sauce seems too dry, add water to the mixing bowl and mix for 10 Sek./Stufe 1/Linkslauf. Garnish with the remaining scallions and sesame seeds before serving.