| food | Food type | Main Ingredients | Take time | Serve |
| Food preparation | Meat dishes | chicken | 30 minutes | 1 place |
ingredient
- 500 grams of chicken thighs, cut into pieces 20 grams
- Quantity according to recipe for Dakkalbii sauce
- 150 grams of diced cabbage
- 100 grams of Japanese leeks, cut into sections
- 100 grams of Japanese sweet potatoes, cut into cubes
- 5 sesame leaves, cut into sections
- 20 grams of red chili peppers, sliced diagonally
- 20 grams of green chili peppers, sliced diagonally
- 150 grams of tteokguk flour
- 150 grams of mozzarella cheese mixed with cheddar cheese, Aero brand
- As you like , hydroponic salad
- As you like , white cabbage kimchi
- 50 grams Korean soy sauce (Dakgalbi sauce ingredients)
- 1 tbsp gochujang sauce (dakgalbi sauce ingredient)
- 30 grams Korean corn syrup (Dakgalbi sauce ingredient)
- 1 tbsp sugar (ingredient for dakgalbi sauce)
- 1 tablespoon coarse Korean chili powder (Dakgalbi sauce ingredient)
- 1 teaspoon minced Chinese garlic (ingredient for Dakkalbii sauce)
- 1 teaspoon chopped green chili pepper (Dakgalbi sauce ingredient)
- 1 teaspoon roasted white sesame seeds (ingredient for dakgalbi sauce)
Preparation
- Mix the dakgalbi sauce and then marinate the chicken for 1 hour.
- Boil the tteokguk in boiling water for 5 minutes until cooked. Set aside.
- Put the marinated chicken in a hot pan, sweet potato, cabbage, spring onion, sesame leaves, chili, tteokguk flour, stir-fry until cooked, then add cheese until melted.
- Served with salad and kimchi.
