Ingredients:

• 300g chicken (thigh preferred)

• 1/2 Onion

• 200g cabbage

• 4 green onions

• 100g carrot

• 1/2 sweet potato

• 10 perilla leaves 

Sauce:

• 5 tablespoons TK Spicy Galbi Sauce

• 1/2 tablespoon sesame oil

• 1 tablespoon water

• 1 tablespoon cooking wine

• 1 teaspoon ground pepper

• 1 teaspoon sesame seeds

Instructions:

1. Clean and cut the chicken thighs into bite-sized pieces.

2. Grind 1/4 onion and mix it with the chicken. Marinate for 20 minutes.

3. Combine all sauce ingredients in a bowl and store in the refrigerator.

4. Mix the marinated chicken with the sauce and set aside.

5. Wash all vegetables thoroughly.

6. Slice the onion into 1 cm pieces, and cut carrots into thin slices.

7. Chop cabbage into 2 cm pieces, and peel and cut the sweet potato into fry-shaped sticks.

8. Slice the perilla leaves and green onions.

9. Preheat a pan and add a light drizzle of vegetable oil.

10. Stir-fry the sweet potato and carrot first.

11.  Add the chicken and remaining vegetables (except the perilla leaves). Top with additional seasoning sauce.

12. Stir-fry until the chicken is fully cooked. Add perilla leaves and a drizzle of sesame oil.

Optional Fried Rice:

1. After enjoying the dak galbi, use the leftover sauce to make fried rice.

2. Add chopped kimchi and rice to the pan. Stir well until mixed and heated through.

3. Drizzle with sesame oil before serving.