Dakgalbi (Spicy Stir-fried Chicken)

Name: Dakgalbi (Spicy Stir-fried Chicken)
Yield: 816 g
Ingredients: Perilla Leaves 20 bundle (20 leaves); Fresh Cabbage 70 servings; Boneless Chicken Thigh 600 g; Ground Pepper 1 g; Sesame Oil 5 g; Cooking Wine 15 g; Liquid Allulose 45 tablespoon; Dark Soy Sauce 20 ml; Minced Garlic 15 teaspoon; Chili Powder (Sun-dried) 10 g; Gochujang (Korean Chili Paste) 15 g

Difficulty NORMAL 1,143 kcal

#High Protein #Low Sugar

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Ingredients

Main ingredients

Perilla Leaves 1 bundle (20 leaves)
Fresh Cabbage 1 servings
Boneless Chicken Thigh 600 g

Seasonings/Sauce

Ground Pepper 1 g
Sesame Oil 5 g
Cooking Wine 15 g
Liquid Allulose 45 tablespoon
Dark Soy Sauce 20 ml
Minced Garlic 15 teaspoon
Chili Powder (Sun-dried) 10 g
Gochujang (Korean Chili Paste) 15 g

Nutrition summary

Carbohydrates 65.69 g 21%

Protein 118.84 g 37%

Fat 59.22 g 42%

Serving size 816g

Cooking steps

1

Cut the chicken into bite-sized pieces.
2

Marinate the chicken with gochujang (Korean chili paste), soy sauce, minced garlic, sugar, and other seasonings.
3

Slice cabbage, sweet potato, green onions, and onion into edible pieces.
4

Heat oil in a pan and stir-fry the marinated chicken.
5

Add vegetables and rice cakes, and stir-fry together.
6

Once everything is cooked through, it's ready to serve.

Dakgalbi (Spicy Stir-fried Chicken)

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