Dakgalbi
A quick Korean-style spicy chicken stir-fry with chewy noodles, sweet corn, and green onions, all coated in a fiery red sauce. Ready in about 20 minutes, this is a weeknight favorite that brings bold flavor to your table.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 45g
Ingredients
- 1 lb boneless chicken thighs
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 4 oz sweet potato starch noodles
- 1 cup corn kernels
- 4 stalks green onions
Instructions
- 1
Soak the 4 oz sweet potato starch noodles in warm water for 10 minutes, then drain. Meanwhile, slice the 1 lb chicken thighs into bite-size pieces and chop the 4 green onions into 1-inch lengths.
- 2
In a large skillet over medium-high heat, add the chicken and 3 tbsp gochujang and 2 tbsp soy sauce. Stir-fry until the chicken is browned and cooked through, about 5-7 minutes.
- 3
Add the drained noodles, 1 cup corn kernels, and half of the green onions to the skillet. Stir-fry for another 3-4 minutes until the noodles are tender and everything is well coated in the sauce.
- 4
Garnish with the remaining green onions and serve hot directly from the skillet.
Tools you’ll need
- Large skillet
- Knife
- Cutting board
- Mixing bowl
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