Collected Foods kitchen recipe.

Dakgalbi (Spicy Stir-Fried Chicken): Weeknight Korean heat with clean, layered chili flavor. Collected Foods Korean Chili is the flavor driver.

Serves: 4

Why this spice: Gochugaru in the dakgalbi paste gives sticky, crimson coating that loves sweet potato and cabbage.

Ingredients

• 1 1/2 lb boneless chicken thigh, chunks
• 2 Tbsp gochujang
• 1 Tbsp Collected Foods Korean Chili (Gochugaru)
• 1 Tbsp soy sauce
• 1 Tbsp rice syrup or honey
• 1 Tbsp minced garlic
• 1 small sweet potato, thin half-moons
• 1 cup shredded cabbage
• 1/2 onion, sliced
• 1/2 cup rice cakes (optional)
• 1 Tbsp oil

Directions

1. Whisk gochujang, gochugaru, soy, syrup, and garlic. Coat chicken and rest 15 minutes.
2. Heat oil in a wide pan. Stir-fry chicken 4 minutes.
3. Add sweet potato, cabbage, onion, and rice cakes. Cook 8–10 minutes, tossing, until vegetables soften and sauce clings.
4. Taste for salt and heat. Serve hot from the skillet.
5. Taste and adjust salt or spice before serving.

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