Dak galbi spicy chicken stir fry
Korean spicy chicken with cabbage and sweet potato in a sticky gochujang sauce. Fast and fiery.
- Time30 min
- LevelEasy
- Costabout £2.70 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the gochujang, soy sauce, sugar, garlic, ginger and half the sesame oil. Coat the chicken in it and leave while you prepare the vegetables.
- 2
Cook the rice in boiling water for 10 minutes, drain and cover.
10 min - 3
Heat the rest of the oil in a large frying pan or wok. Fry the sweet potato slices for 5 minutes until just tender.
5 min - 4
Add the chicken and its sauce with the onion. Stir fry for 8 minutes until cooked through and sticky.
8 min - 5
Add the cabbage and a splash of water and cook for 3 minutes until wilted.
3 min - 6
Scatter over the spring onions and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.