Dakgalbi Rice Bowl
Quick answer
- Total time
- 29 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
No cheese on this one.
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The chicken thigh is stir-fried in gochujang sauce alone, and it lands on the rice along with soft, sweet cabbage.
Ingredients
Instructions
- 1
Cut 250 g chicken thigh into 2 to 3 cm pieces and pat the surface dry.
Cut 120 g cabbage, 100 g onion, and 50 g green onion to a similar size.
- 2
Mix 1.5 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, and 1 tsp sugar until no lumps of gochujang remain.
- 3
Heat a pan over medium-high heat, spread the chicken in one layer, and stir-fry for 2 to 3 minutes.
Turn the pieces as the outside becomes opaque and the edges lightly brown.
- 4
Add the sauce and stir-fry for 2 minutes.
Scrape the bottom of the pan while stirring if the sauce begins to stick.
- 5
Add the cabbage and onion and stir-fry for 1 to 2 minutes.
Add the green onion and cook for 30 seconds more.
- 6
Turn off the heat and mix in 1 tbsp sesame oil.
Divide 2 cups cooked rice between two bowls and spoon the chicken and vegetables over it.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Stir-Fried Udon with Spicy Chicken
Chicken thigh, Cabbage
Korean Spicy Stir-Fried Squid Rice Bowl
Cooked rice, Cabbage
Korean Cheesy Dakgalbi Rice Bowl
Cooked rice, Chicken thigh
Tips
Variations
Cheesy Dakgalbi Rice Bowl
This spicy chicken bowl is topped with melted cheese for extra richness. The cheese softens the heat and adds a smooth finish.