Spicy Dakgalbi Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by stir-frying chicken and rice together in dakgalbi sauce, then topping with seaweed flakes.
This one-bowl dish is made by stir-frying chicken and rice together in dakgalbi sauce, then topping with seaweed flakes. The sweet and spicy sauce pairs with savory seaweed for a hearty meal, perfect for an easy lunch or dinner.
Street food · 20 minutes to cook
Tips: Warm rice breaks up easily in the pan, helping the sauce coat it evenly.
Tips: If the sauce starts sticking to the pan, add 1 tablespoon of water and stir-fry.
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Ingredients (1 serving)
- White rice — 1 bowl
- Boneless chicken thighs — 100 g
- Gochujang — 1 Tbsp
- Gochugaru — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Garlic — 1 tsp
- Onion — 0.3 pc
- Cooking oil — 1 tsp
- Korean roasted seaweed flakes — 1 Tbsp
- Toasted sesame seeds — 0.5 tsp