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Korean Stir-Fried Chicken with Rice
In Seoul, we tasted several versions of maeun dakgalbi, a communal dish enjoyed in two stages. A wide, flat pan is placed on a burner at the center of the table for cooking a group-sized spicy, saucy stir-fry of chicken, chewy rice cakes and vegetables. When everyone has had their fill, cooked rice (or sometimes noodles) is added to the leftovers in the pan, along with a few aromatics and seasonings. The grains, spread into a thin, even layer, pick up the tasty caramelized bits in the pan and also take on some browning and crisping of their own, creating flavorful fried rice. This two-stage table-top cooking is impractical at home, so we combined both stages into one and cook it in a 12-inch nonstick skillet on the stovetop. Though we typically use cold cooked rice to make light, fluffy fried rice, here we use freshly cooked short- or medium-grain rice, which has a satisfying chew.
4
Servings
Don’t stir too often after adding the rice and don’t be afraid to allow the grains to crisp and charred in spots. The goal is to develop some nurungji, which means “scorched rice” in Korean.
50 minutes
Ingredients
-
2
tablespoons gochujang
-
2
tablespoons soy sauce
Directions
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01In a small bowl, stir together the gochujang, soy sauce, vinegar, sugar, 2 tablespoons water, ¼ teaspoon salt and ½ teaspoon pepper. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the oil until shimmering. Add the chicken, sweet potato and ¼ teaspoon salt; cook, stirring, until starting to brown, 5 to 7 minutes. Add the garlic, ginger and scallion whites; cook, stirring, until fragrant, 30 to 60 seconds. Add the cabbage and gochujang mixture, then reduce to medium and cook, stirring, until the sweet potato is tender and the sauce has thickened and clings to the chicken, 9 to 13 minutes.
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