Gochujang coats chicken and vegetables in a spicy, savory glaze. This skillet meal pairs naturally with steamed rice.
下準備時間10
分
調理时间10
分
人数2
辛さレベル
材料
1 boneless chicken legs, cut into 1-inch pieces
1/2 cup cabbage, chopped
1/4 carrot, sliced
1/4 onion, sliced
1/4 sweet potato, thinly sliced
1/4 leek, sliced
1/2 Tbsp vegetable oil
3 Tbsp Sempio Gochujang
2 boneless chicken legs, cut into 1-inch pieces
1 cup cabbage, chopped
1/2 carrot, sliced
1/2 onion, sliced
1/2 sweet potato, thinly sliced
1/2 leek, sliced
1 Tbsp vegetable oil
6 Tbsp Sempio Gochujang
4 boneless chicken legs, cut into 1-inch pieces
2 cups cabbage, chopped
1 carrot, sliced
1 onion, sliced
1 sweet potato, thinly sliced
1 leek, sliced
2 Tbsp vegetable oil
12 Tbsp Sempio Gochujang
材料
1 boneless chicken legs, cut into 1-inch pieces
1/2 cup cabbage, chopped
1/4 carrot, sliced
1/4 onion, sliced
1/4 sweet potato, thinly sliced
1/4 leek, sliced
1/2 Tbsp vegetable oil
3 Tbsp Sempio Gochujang
2 boneless chicken legs, cut into 1-inch pieces
1 cup cabbage, chopped
1/2 carrot, sliced
1/2 onion, sliced
1/2 sweet potato, thinly sliced
1/2 leek, sliced
1 Tbsp vegetable oil
6 Tbsp Sempio Gochujang
4 boneless chicken legs, cut into 1-inch pieces
2 cups cabbage, chopped
1 carrot, sliced
1 onion, sliced
1 sweet potato, thinly sliced
1 leek, sliced
2 Tbsp vegetable oil
12 Tbsp Sempio Gochujang
作り方
Heat the vegetable oil in a large skillet over high heat. Add the chicken, cabbage, carrot, onion, sweet potato and leek and stir-fry for about 5 minutes.
Lower the heat to medium, add the gochujang and stir-fry for about 3 minutes, coating the chicken and vegetables evenly.
Increase the heat briefly to caramelize the sauce, about 1 minute. Continue cooking as needed until the chicken reaches 165°F and the sweet potato is tender.
Serve hot with rice if desired.
作り方
Heat the vegetable oil in a large skillet over high heat. Add the chicken, cabbage, carrot, onion, sweet potato and leek and stir-fry for about 5 minutes.
Lower the heat to medium, add the gochujang and stir-fry for about 3 minutes, coating the chicken and vegetables evenly.
Increase the heat briefly to caramelize the sauce, about 1 minute. Continue cooking as needed until the chicken reaches 165°F and the sweet potato is tender.
Pan-seared salmon glazed with gochujang sauce, topped with sesame seeds and sliced scallions, served with bok choy
Spicy Chicken Stir-Fry (Dakgalbi)
下準備時間10
分
調理时间10
分
人数2
辛さレベル
材料
1 boneless chicken legs, cut into 1-inch pieces
1/2 cup cabbage, chopped
1/4 carrot, sliced
1/4 onion, sliced
1/4 sweet potato, thinly sliced
1/4 leek, sliced
1/2 Tbsp vegetable oil
3 Tbsp Sempio Gochujang
2 boneless chicken legs, cut into 1-inch pieces
1 cup cabbage, chopped
1/2 carrot, sliced
1/2 onion, sliced
1/2 sweet potato, thinly sliced
1/2 leek, sliced
1 Tbsp vegetable oil
6 Tbsp Sempio Gochujang
4 boneless chicken legs, cut into 1-inch pieces
2 cups cabbage, chopped
1 carrot, sliced
1 onion, sliced
1 sweet potato, thinly sliced
1 leek, sliced
2 Tbsp vegetable oil
12 Tbsp Sempio Gochujang
作り方
Heat the vegetable oil in a large skillet over high heat. Add the chicken, cabbage, carrot, onion, sweet potato and leek and stir-fry for about 5 minutes.
Lower the heat to medium, add the gochujang and stir-fry for about 3 minutes, coating the chicken and vegetables evenly.
Increase the heat briefly to caramelize the sauce, about 1 minute. Continue cooking as needed until the chicken reaches 165°F and the sweet potato is tender.
