Dakgalbi
10 Minutes
3-4 SERVINGS
INGREDIENTS
Chicken- Chicken Boneless Leg
- 1/2 pack of Sadia Chicken Boneless Leg (chopped into bite-sized pieces)
- 4 Tbsp gochujang
- 1 Tbsp chili flakes
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- ½ tsp black pepper
- 60ml cooking oil
- 160g medium sweet potato (peeled and cut into matchstick pieces)
- 70g medium carrot (peeled and cut into matchstick pieces)
- 300g cabbage (chopped)
- 150g tteokbokki (soaked in hot water for 5 minutes)
- Soy sauce, to taste
- Spring onion, to garnish (chopped)
METHOD
- Marinate the Sadia Chicken Boneless Leg with the marinade ingredients and set aside for at least 40 minutes.
- Heat a large pan over medium heat and add cooking oil. Spread cabbage on the bottom, then layer carrot, sweet potato, and soaked tteokbokki on top.
- Place the marinated chicken in the centre of the pan and pour the remaining marinade evenly over all the ingredients. Add a small splash of water if the mixture looks dry.
- Cover and cook for 3–4 minutes over medium-high heat until it starts to boil.
- Reduce the heat to medium and stir occasionally for another 13–15 minutes, until the chicken, sweet potato, and tteokbokki are fully cooked.
- Add soy sauce to taste and spring onion to garnish.
- Add cooked rice or ramen, if preferred, or enjoy it on its own.
Chicken Boneless Leg
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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