Sweet Potato Dakgalbi Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl meal combines sweet potato, chicken, and kimchi stir-fried in dakgalbi sauce with rice.
This one-bowl meal combines sweet potato, chicken, and kimchi stir-fried in dakgalbi sauce with rice. The mildly sweet sweet potato balances the spicy, salty sauce, making it hearty and a good choice for a simple lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 474g serving): 742.6 kcal · protein 27.6g · carbohydrate 110.8g · fat 18.8g · sodium 814.6mg
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: Cut the sweet potato into small pieces so it cooks in about the same time as the chicken.
Tips: If the kimchi is salty, leave out the soy sauce, stir-fry everything first, then taste and adjust the seasoning.
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Ingredients (1 serving)
- White rice — 1 bowl
- Boneless chicken thigh — 100 g
- Sweet potato — 0.5 pc
- Napa cabbage kimchi — 0.3 cup
- Gochujang — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Sesame seeds — 0.5 tsp