Dak Galbi (Spicy Korean Chicken with Rice Cakes)
A Korean dinner sized for one person, ready in 27 minutes. Roughly £2.20 a portion. Expect a bit of heat.
Per portion
Calories from protein 21%, carbs 35%, fat 44%. Estimated from the ingredients.
Roughly £2.20 a portion.
Method
- 1
Soak the rice cakes in warm water for 10 minutes (unless the pack says otherwise), then drain. If using gnocchi, skip the soaking.
- 2
Mix the gochujang, gochugaru, soy sauce, honey, garlic and ginger in a bowl. Toss the chicken in half the sauce.
- 3
Heat the oil in a frying pan or wok over medium-high heat, add the chicken and stir-fry for 5–6 minutes until browned and nearly cooked through. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 4
Add the cabbage and carrot and stir-fry for 2–3 minutes until starting to soften.
- 5
Add the rice cakes, remaining sauce and a splash of water, and cook for 4–5 minutes, stirring, until the rice cakes are soft and the chicken is cooked through with no pink inside.
- 6
Season to taste, then scatter with spring onion and sesame seeds to serve.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/dak-galbi-spicy-korean-chicken-with-rice-cakes/
