Korean-inspired · intermediate
Spicy Korean Dak-Galbi Style Chicken Skillet
Tender pieces of chicken thigh sautéed with green cabbage, sweet potato half-moons, and fresh perilla leaves in a bold chili rub.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a bowl, mix gochujang, gochugaru, soy sauce, and minced garlic into a thick marinade paste.
- 02
Add cut chicken thighs to marinade bowl and coat evenly.
- 03
Heat toasted sesame oil in a wide cast-iron or heavy skillet over medium heat.
- 04
Add sliced sweet potatoes and pan-fry for 3 minutes, stirring occasionally.
- 05
Add marinated chicken to the skillet, stirring to brown chicken pieces on all sides for 5 minutes.
- 06
Add chopped cabbage, cover skillet with a lid, and cook for 6 to 8 minutes until sweet potato slices are tender when pierced with a fork.
- 07
Uncover skillet, turn heat up to medium-high, and toss rapidly for 2 minutes to reduce juices and caramelize cabbage slightly.
- 08
Remove from heat, fold in torn perilla leaves, and serve hot.
A LITTLE KITCHEN KNOW-HOW
Covered Steam-Pan Stirring
Alternating between open sautéing and covered cooking cooks dense vegetables efficiently while infusing marinade flavors into raw proteins.
Notes from the kitchen
- Slice sweet potatoes thin (1/4 inch) so they soften at the same cooking rate as chicken thigh meat.
- Covering the skillet mid-way creates steam that cooks dense root vegetables without burning the marinade.
- Original home-cooking adaptation inspired by Korean-inspired; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
