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Spicy Chicken Stir-Fry (Dakgalbi)

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Gochujang coats chicken and vegetables in a spicy, savory glaze. This skillet meal pairs naturally with steamed rice.

PREP TIME 10 mins
COOK TIME 10 mins
SERVES 2
HEAT LEVEL

INGREDIENTS

  • 2 boneless chicken legs, cut into 1-inch pieces
  • 1 cup cabbage, chopped
  • 1/2 carrot, sliced
  • 1/2 onion, sliced
  • 1/2 sweet potato, thinly sliced
  • 1/2 leek, sliced
  • 1 Tbsp vegetable oil
  • 6 Tbsp Sempio Gochujang

INGREDIENTS
  • 2 boneless chicken legs, cut into 1-inch pieces
  • 1 cup cabbage, chopped
  • 1/2 carrot, sliced
  • 1/2 onion, sliced
  • 1/2 sweet potato, thinly sliced
  • 1/2 leek, sliced
  • 1 Tbsp vegetable oil
  • 6 Tbsp Sempio Gochujang

DIRECTIONS

  1. Heat the vegetable oil in a large skillet over high heat. Add the chicken, cabbage, carrot, onion, sweet potato and leek and stir-fry for about 5 minutes.
  2. Lower the heat to medium, add the gochujang and stir-fry for about 3 minutes, coating the chicken and vegetables evenly.
  3. Increase the heat briefly to caramelize the sauce, about 1 minute. Continue cooking as needed until the chicken reaches 165°F and the sweet potato is tender.
  4. Serve hot with rice if desired.

DIRECTIONS
  1. Heat the vegetable oil in a large skillet over high heat. Add the chicken, cabbage, carrot, onion, sweet potato and leek and stir-fry for about 5 minutes.
  2. Lower the heat to medium, add the gochujang and stir-fry for about 3 minutes, coating the chicken and vegetables evenly.
  3. Increase the heat briefly to caramelize the sauce, about 1 minute. Continue cooking as needed until the chicken reaches 165°F and the sweet potato is tender.
  4. Serve hot with rice if desired.

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Spicy Chicken Stir-Fry (Dakgalbi)

PREP TIME 10 mins
COOK TIME 10 mins
SERVES 2
HEAT LEVEL

INGREDIENTS

  • 2 boneless chicken legs, cut into 1-inch pieces
  • 1 cup cabbage, chopped
  • 1/2 carrot, sliced
  • 1/2 onion, sliced
  • 1/2 sweet potato, thinly sliced
  • 1/2 leek, sliced
  • 1 Tbsp vegetable oil
  • 6 Tbsp Sempio Gochujang

DIRECTIONS

  1. Heat the vegetable oil in a large skillet over high heat. Add the chicken, cabbage, carrot, onion, sweet potato and leek and stir-fry for about 5 minutes.
  2. Lower the heat to medium, add the gochujang and stir-fry for about 3 minutes, coating the chicken and vegetables evenly.
  3. Increase the heat briefly to caramelize the sauce, about 1 minute. Continue cooking as needed until the chicken reaches 165°F and the sweet potato is tender.
  4. Serve hot with rice if desired.