Paleo Dak Galbi: Ricecake-Less Sweet & Spicy Korean Chicken Stir fry (GF,Vegan Options, Oil-free)
Author: 
Serves: 4
 
Adapted from Beyondkimchee
Ingredients
  • 1 lb chicken thigh (450g)
  • ¼ of green cabbage,
  • ¼ large onion
  • 1 carrot
  • 1 scallion
  • Sesame seeds (garnish)
  • Sauce:
  • 3 tbsp Gochujang
  • 1-2 tbsp gochugaru (Korean Chili Flakes)
  • 1 tbsp GF Soy sauce
  • 2 tsp curry powder
  • 1 tsp ginger powder
  • 1 tbsp garlic, minced
  • 1 tsp baking soda
  • 2 tbsp honey (optional)
Instructions
  1. Mix together the ingredients for the sauce.
  2. Cut chicken into chunks. Mix the sauce in with the chicken. Let it marinade for a few hours or overnight.
  3. Prep your vegetables The key is to make sure they are all the same size so it finishes cooking around the same time. Slice the sweet potato, cabbage, onion and carrot into chunks.
  4. Heat a non-stick skillet over medium heat.
  5. Once hot, layer the onions, carrot and sweet potato at the bottom. Place your cabbage on top. Then add the marinated chicken with al lthe sauce.
  6. Cover with lid and allow it to cook on high for 3-4 minutes.
  7. Reduce heat, then start stirring. If it looks to dry add in 2-4 tbsp of water.
  8. Keep cooking for another 10 minutes or until chicken is fully cooked and sweet potato is soft. Keep stirring to avoid sticking.
  9. Sprinkle on sesame seeds and scallions.
Notes
Vegan: You can substitute this with any other kind of vegetables but our suggestions are: vegan chick'un, firm tofu, eggplant or mushrooms.

Paleo:
Substitute Coconut Aminos for Soy Sauce
Make homemade gochujang(using coconut aminos)
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/03/28/dak-galbi-sweetspicy-korean-chicken-stir-fry-gf-paleo-vegan-oil-free/