Aha Bujang's Soybean Sprout Dakgalbi

Ingredients needed 🛒3 servings

• chicken thigh meat 900g
• soybean sprouts 500g
• tteokbokki rice cakes 150g
• kkwarigochu 3 each
• large green onion 50g
• oyster mushrooms 90g
• mild gochugaru 8 tbsp
• spicy gochugaru 2 tbsp
• sugar 2 tbsp
• Miwon 1 tbsp
• chicken powder 1 tbsp
• ground black pepper 1 tbsp
• minced garlic 2 tbsp
• cooking wine 2 tbsp
• Jin-ganjang 1 tbsp
• oyster sauce 3 tbsp
• vegetable oil 2 tbsp
• sesame oil 1 tbsp
• tonkatsu sauce 1 tbsp
• oligodang 3 tbsp
• minced cheongyang chili pepper a little
• whole sesame seeds a little

Recipe 🍳

Cooking tips 💡

• The seasoning sauce may seem thick without water, but refrigerating it to marinate deepens the umami.
• If soybean sprouts are stir-fried too long, they wilt and release too much water, so add them last and stir-fry briefly over high heat.
• You can use Worcestershire sauce instead of tonkatsu sauce for a deep flavor.

Recommended for 🙋

• ⭐Those who want to make restaurant-quality spicy dakgalbi at home.
• ⭐Those who love the combination of crunchy soybean sprouts and chewy chicken.
• ⭐Those looking for a generous dish for family meals or entertaining guests.