Eosinophilic Esophagitis Friendly Spicy Korean Chicken Dakgalbi
Total time1 hr 10 min
Prep time20 min
Cook time20 min
4.7(25)
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
For the sauce
- 3 tbsp gochujang
- 2 tbsp coconut aminos
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- 1 tsp gochugaru (korean red pepper flakes)
- ½ tsp ground turmeric
For cooking
- 2 tbsp avocado oil, divided
- 1 medium sweet potato, peeled and cut into ½-inch cubes (about 2 cups)
- ½ small head green cabbage, cut into 1-inch pieces (about 3 cups)
- 2 scallions, cut into 1-inch pieces
- ¼ tsp salt
For serving
- 1 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
In a medium bowl, whisk together the gochujang, coconut aminos, honey, sesame oil, grated ginger, minced garlic, gochugaru, and turmeric until smooth and uniform.
- 2
Add the chicken pieces to the bowl and toss to coat thoroughly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
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