For perfect crispy rice every time, keep an eagle eye on your pot while you make this Korean-inspired “dak galbi”. It's a red-hot stir-fry with juicy chicken thighs, vegetables and that delicious rice.
Prep Time
20 min
Cuisine
Asian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and dice
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the diced pepper and cook for 6-7 min or until softened
Meanwhile, add a drizzle of vegetable oil to a separate large, wide-based pan (preferably non-stick with a matching lid)
2
Add the basmati rice and 300ml [600ml]cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered for 12-15 min or until all the water has been absorbed
Remove the lid and cook over a high heat for 3-4 min further until the rice is starting to crisp on the bottom of the pan – this is your crispy rice
3
While the rice is cooking, top, tail, and grate (no need to peel!) the carrot[s]
Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
4
Once the pepper has softened, add the chopped garlic and ginger to the pan and cook for 1 min
Transfer the softened pepper, ginger and garlic (reserve the pan) to a food processor with the chilli flakes, sriracha (can't handle the heat? Go easy!), sesame oil, soy sauce, rice vinegar, 100ml [150ml]boiled water and 1 tsp [2 tsp]sugar
Blitz until smooth – this is your Korean sauce
5
Cut the chicken thighs into rough bite-sized pieces
Return the reserved pan to a medium-high heat with a drizzle of vegetable oil
Once hot, add the chicken thigh pieces with a pinch of salt and cook for 2-3 min or until browned all over
Add the grated carrot and sliced spring greens and cook for a further 4-5 min or until tender
6
Add the cornflour to the pan and give it a good mix up
Add the Korean sauce and cook for 5-6 min or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your spicyKorean-style chicken
7
Meanwhile, trim, then slice the spring onion[s]
8
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