Korean dak-galbi with chicken and mushrooms
From the foundersAlexander Eriksson·Founder & CEO
A rich, flavourful Korean chicken stir-fry with gochujang, plenty of vegetables and crunchy peanuts on top.
Ingredients
2 servings
- 550 gchicken breast fillet
- 2 mskgochujang (Korean chilli paste)
- 2 mskJapanese soy sauce
- 4 klyftorgarlic
- 1 mskfresh ginger
- 1 msksesame oil
- 250 gMushrooms 🏷️
- 300 gsweetheart cabbage
- 1 stonion
- 3 stspring onions
- 30 gPeanuts 🏷️
How to make it
- 1
Mix the gochujang, soy sauce, grated garlic, ginger and sesame oil in a bowl to a smooth marinade.
- 2
Toss the sliced chicken in the marinade and leave for 5-10 minutes while you prepare the vegetables.
- 3
Heat a large frying pan or wok over a high heat.
- 4
Add the marinated chicken and the onion. Stir-fry for about 5 minutes until the chicken is nicely browned.
- 5
Add the sliced mushrooms and roughly chopped sweetheart cabbage. Stir-fry for another 4-5 minutes until the vegetables have softened but still have some crunch.
- 6
Stir in the spring onions for the last 60 seconds.
- 7
Top with roughly chopped peanuts to serve.
Kitchen tips
- Use a high heat so the chicken gets a good sear rather than stewing in its juices.
- For even more heat, add a teaspoon of Korean chilli flakes (gochugaru).
AI-generated content. Always verify ingredients and allergen information yourself.
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