Dinner · 40 min · korean

Dakgalbi

Korean flavors, weeknight effort. Chicken thighs meets sweet potato in a 40-minute dinner worth keeping in rotation. At 439 calories and 51g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken thighs
• 1 large Sweet potato
• 3 cups Green cabbage
• 1 cup Rice cakes
• 3 tbsp Gochujang
• 1 tbsp Gochugaru
• 2 tbsp Soy sauce
• 1 tsp Curry powder
• 1 tbsp Sugar
• 4 cloves Garlic
• 8 Perilla leaves

Steps

1. Whisk the gochujang, gochugaru, soy sauce, curry powder, sugar, garlic, and a splash of water into a thick marinade.
2. Coat the chicken thoroughly and marinate 30 minutes at room temperature (or up to 4 hours chilled) — the sweet potato especially loves time in the sauce.
3. Heat a large cast-iron skillet or wok until hot, add a slick of oil, and spread the chicken, sweet potato, cabbage, and rice cakes in an even layer.
4. Cook over medium-high heat, turning every few minutes, for 15-18 minutes until the chicken is cooked through and the sweet potato yields to a fork.
5. Scatter perilla leaves over the top, let them wilt 1 minute, and serve straight from the pan with rice — and if there are leftovers, the fried-rice finish the next day is mandatory.

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