Korean Spicy Chicken Wok (Dakgalbi) | 20-Minute Dinner
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20 min
Quick
Kifli Kukták
Gyors, szaftos és ellenállhatatlanul pikáns ázsiai vacsora 20 perc alatt: omlós csirkecombfilé csíkok ropogós káposztával, sárgarépával és újhagymával forró wokban pirítva, ragacsos koreai chilis (gochujang) szószban összeforgatva.
Ingredients
Preparation method
Preparation
Cut the chicken thigh fillets into bite-sized, thin strips or cubes. Cut the white cabbage into approx. 2-3 cm cubes, the carrot into thin matchsticks (julienne), and the spring onion into 3-4 cm pieces (set aside some of the green tops for serving). Finely grate the garlic and ginger.
In a small bowl, whisk the spicy sauce until smooth: the gochujang chili paste, soy sauce, honey, and sesame oil.
Wok stir-frying and serving
Heat a large skillet or wok with sunflower oil until smoking hot. Add the sliced chicken thigh fillets and stir-fry over high heat, stirring constantly for about 4-5 minutes, until nicely golden brown and seared.
Chef's tip
Tip: If you like truly spicy food, you can also add a bit of gochugaru (Korean chili flakes) or fresh chili slices.
Gochujang paste is the heart of Korean cuisine: it gives the dish a deep, fermented, slightly sweet, and pleasantly spicy flavor.
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