Tomato Dakgalbi
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Spicy stir-fried chicken with sweet potato, cabbage, carrot, onion and perilla leaves in a sauce of fresh tomato, tomato sauce, gochujang and plum syrup. Adding tomato to the dakgalbi sauce lowers its sodium.
π°π· A twist on Dakgalbi β see the classic spicy stir-fried chicken recipe β
π₯ Ingredients
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Main
Sauce
π§Ί Korean ingredients in this recipe
- Ginger in Korean CookingFresh ginger, ginger juice and ginger syrup for marinades and teas
- Perilla Leaves (Kkaennip)Aromatic leaves for wrapping, pickling and frying
- Korean Sweet Potato (Goguma)Purple-skinned, chestnut-sweet sweet potatoes for snacks and sweets
- Garlic in Korean CookingMinced, sliced, pickled and black β the backbone of Korean flavor
- GochugaruSun-dried Korean chili flakesπ Shop on Amazon
- GochujangKorea's sweet, spicy fermented chili pasteπ Shop on Amazon
- Maesil-cheong (Green Plum Syrup)Sweet-tart plum syrup used like sugarπ Shop on Amazon
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π Cooking basics for this recipe
π Step-by-Step Instructions
Cut the chicken into bite-sized pieces.
Marinate the chicken with the ginger juice and soju.
Slice the onion and carrot thinly, dice the cabbage and cut the perilla leaves into quarters.
Dice the tomato and sweet potato small and mix with the tomato sauce, garlic, gochugaru, gochujang and plum syrup.
Stir-fry the chicken in a pan first.
Add the sauce and stir-fry, then add the vegetables and stir-fry once more.
π Nutrition Facts (per serving)
Nutrition values are taken from the original recipe data and are approximate.
π₯ Watch Cooking Videos
βΆSearch βTomato Dakgalbiβ on YouTubeFind cooking videos, tutorials, and tipsβSource: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.
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