Dakgalbi, Sweet Potato, and Brown Rice Salad recipe - ingredients, nutrition and when to eat it
A hearty salad with chicken thigh stir-fried in dakgalbi sauce, sweet potato, and brown rice, served with vegetables.
A hearty salad with chicken thigh stir-fried in dakgalbi sauce, sweet potato, and brown rice, served with vegetables. The sweet and spicy chicken pairs with the mellow sweetness of sweet potato, making it a satisfying lunch or dinner.
Salads & light · 25 minutes to cook
Nutrition (per 482.5g serving): 723.9 kcal · protein 30.8g · carbohydrate 89.2g · fat 26.3g · sodium 1134.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the sauce starts sticking to the pan as you stir-fry the chicken, add water a tablespoon at a time to keep it moist as it cooks.
Tips: Drain the vegetables well so they stay crisp and the sauce doesn’t become watery.
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Ingredients (1 serving)
- Chicken Thigh — 120 g
- Sweet Potato — 0.5 pc
- Brown Rice — 0.5 cup
- Romaine Lettuce — 1 handful
- Cabbage — 0.5 handful
- Onion — 0.3 pc
- Gochujang — 1 Tbsp
- Soy Sauce — 0.5 Tbsp
- Garlic — 1 pc
- Sesame Oil — 1 tsp
- Cooking Oil — 1 tsp
- Sesame Seeds — 1 tsp