Dakgalbi (Serves 5)

Name: Dakgalbi (Serves 5)
Total time: 50 min
Yield: 1220 g
Ingredients: Cheongyang Chili Pepper 40 g; Allulose Liquid 40 spoon; Onion 70 half onion (1/2 piece); Stir-fried Bean Sprouts 120 g; Steamed Cabbage 300 g; Haruhan Meal Chili Paste 20 g; Brewed Soy Sauce 10 g; Tuna Extract 30 g; Sun-dried Chili Powder 10 g; Low-Sugar Gochujang 80 g; Boneless Chicken Thigh 500 g

Cook 50 min Difficulty NORMAL 1,168 kcal

#Dakgalbi #Chicken Dish #Korean Food #Spicy Dish #Stir-fried on Iron Plate #Perfect with Makguksu #Dinner Menu #Stir-fried Vegetables #Gangwon Cuisine

Ingredients

Main ingredients

Cheongyang Chili Pepper 40 g
Allulose Liquid 2 spoon
Onion 1 half onion (1/2 piece)
Stir-fried Bean Sprouts 120 g
Steamed Cabbage 300 g
Haruhan Meal Chili Paste 20 g
Brewed Soy Sauce 10 g
Tuna Extract 30 g
Sun-dried Chili Powder 10 g
Low-Sugar Gochujang 80 g
Boneless Chicken Thigh 500 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 99.48 g 31%

Protein 110.29 g 34%

Fat 50.79 g 35%

Serving size 1220g

Cooking steps

1

Prepare the chicken and vegetables.
2

Make the sauce and mix it well with the chicken.
3

Heat some cooking oil in a pan and stir-fry the chicken.
4

Once the chicken is cooked, add the vegetables and stir-fry together.
5

Continue to stir-fry over medium heat until all ingredients are cooked.
6

Finish by drizzling a little sesame oil.

Dakgalbi (Serves 5)

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