MSG Free Spicy Korean Chicken Dakgalbi

Total time1 hr 10 min

Prep time20 min

Cook time20 min

4.7

(25)

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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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