Korean cuisine

Easy

Korean Spicy Stir-fried Chicken

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Melt your fatigue away with cheese dakgalbi (Korean Spicy Stir-fried Chicken). Nice spiciness will make you addicted to this dish. From the very first bite to the fried rice at the end, it continues to please you with a variety of tastes. Try making cheese dakgalbi and brightening your day.

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Recipe

PRE TIME: 1 hr

COOKING TIME: 15 min

TOTAL TIME: 1 hr 15 min

3 SERVING

Ingredients:

500 g Boneless drumstick
1 Sweet potato
1/2 Onion
1/6 Cabbage
1/2 Green onion
5 Perilla leaf
1/2 cup Rice cake for Toppoki
2 cup Mozzarella cheese
1/2 cup Milk
Spice
3 tbsp. Red chili paste
2 tbsp. Red chili powder
2 tbsp. Cooking wine
1 1/2 tbsp. Soy sauce
1 tbsp. Sugar
1 tbsp. Minced garlic
2 tbsp. Oligosaccharide
1 tbsp. Curry powder
1 tbsp. Ginger juice
1 tbsp. Sesame oil
Pepper and Sesame seeds, to taste

Directions:

Remove the skin on the chicken meat, marinate in milk for about 30 minutes, wash in cold water, and cut into bite-sized pieces. In a bowl, mix the ingredients for spice and marinate the chicken for another 30 minutes.

Thinly slice the onion. Cut sweet potato, cabbage, and perilla leaves in bite sizes. Slice the spring onion, cheongyang pepper, and red chili pepper in sideways.

On a heated pan, put some oil and start stir-frying meat and sweet potato. When the sweet potato is slightly cooked, add onion, cabbage, and rice cake, then stir-fry for 5 minutes.

Add cheongyang pepper, red chili pepper, and perilla leaves, then cook for a minute. Sprinkle mozzarella over the top, close the lid, and let it melt on low heat for about 3~5 minutes.

Serve on a separate plate.