Stir-fried spicy chicken with rice cakes (dak galbi)

Credit: Feast magazine

• serves

  4

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

 

• 500 g chicken thigh fillets, cut into 3 cm pieces
• 2 tbsp mirin
• ½ onion, chopped
• 2 garlic cloves, chopped
• 1 kiwifruit, peeled, chopped
• 3 long red chillies, chopped
• 1 tbsp caster sugar
• 2 tbsp soy sauce  
• 1 tbsp honey
• 2 tbsp Korean chilli powder (gochu galu) (see Note)
• 300 g Korean plain rice cakes (see Note) or 300 g udon noodles, cooked
• 1 tbsp vegetable oil
• 3 spring onions, cut into 4 cm lengths
• 1 long green chilli, thinly sliced
• garlic chive and bean sprout salad, to serve

Marinating time 1 hour

Instructions

Combine chicken, mirin, 1 tsp salt and 1 tsp pepper in a bowl. Heat a chargrill to high and cook chicken, in 2 batches, for 3 minutes each side or until almost cooked through.

Process onion, garlic, kiwifruit, chillies, sugar, soy, honey and gochu galu in a food processor until smooth. Place in a bowl with chicken and refrigerate for 1 hour to marinate.

Place rice cakes in a bowl of boiling water for 10 minutes or until heated through. Drain.

Heat oil in a large frying pan over high heat. Add chicken and rice cakes, and cook, stirring, for 4 minutes or until heated through. Scatter with spring onions and green chilli, and serve with garlic chive and bean sprout salad.

Note

• Korean chilli powder is from Korean food shops. Substitute lightly crushed chilli flakes.

• Korean rice cakes look like thick noodles and are sold in packets at Korean food shops.

Photography by Brett Stevens.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.