Dak Galbi 닭갈비 (Spicy Stir-fried Chicken)
Ingredients:
1 lb Boneless Chicken Thighs, skinless if desired
6 oz Tteokbokki Rice Cakes (Mini Garae Tteok) or 4 oz Garae Tteok, sliced
1 small (5 oz) Goguma (Korean Sweet Potato)
1/2 medium White Onion, sliced
1 small Carrot, thinly sliced
6 oz Tteokbokki Rice Cakes (Mini Garae Tteok) or 4 oz Garae Tteok, sliced
1 small (5 oz) Goguma (Korean Sweet Potato)
1/2 medium White Onion, sliced
1 small Carrot, thinly sliced
1/4 medium Green Cabbage, thinly sliced
6 pcs Kkaennip (Perilla Leaves) or Shiso Leaves, thinly sliced
2 stalks Scallions 0r 1 stalk Leek, thinly sliced
2 Green Chili, seeded and sliced *optional
1 tbsp Canola Oil for stir-frying
2 Green Chili, seeded and sliced *optional
1 tbsp Canola Oil for stir-frying
Sauce Marinade:
2 1/2~3 tbsp Gochujang (Korean Red Chili Paste)
3~4 tsp Gochukaru (Korean Chili Flakes)
2 tbsp JinGanjang (KOrean Soy Sauce)
2 tbsp Maple Syrup
4~4 1/2 tsp White Sugar
2 tbsp Mirin (Cooking Wine)
1 tbsp MInced Garlic
2 tsp Grated Ginger
2 tsp Asian Sesame Oil
1 1/2 tsp Karekaru (Korean Curry Powder)
1 tbsp Roasted Sesame Seeds
Instructions:
In a large bowl, combine all the ingredients for the source. Mix thoroughly.
2 1/2~3 tbsp Gochujang (Korean Red Chili Paste)
3~4 tsp Gochukaru (Korean Chili Flakes)
2 tbsp JinGanjang (KOrean Soy Sauce)
2 tbsp Maple Syrup
4~4 1/2 tsp White Sugar
2 tbsp Mirin (Cooking Wine)
1 tbsp MInced Garlic
2 tsp Grated Ginger
2 tsp Asian Sesame Oil
1 1/2 tsp Karekaru (Korean Curry Powder)
1 tbsp Roasted Sesame Seeds
Instructions:
In a large bowl, combine all the ingredients for the source. Mix thoroughly.
Set aside. (Reserve a tablespoon of the sauce for DakGalbi fried rice. - optional)
Cut the chicken into bitesize pieces, and add them to the marinade.
Coat the chicken pieces thoroughly with the mixture, and leave to stand for 30~60 minutes to marinate.
Wash the tteokbokki rice cakes with a clean, cold running water.
Coat the chicken pieces thoroughly with the mixture, and leave to stand for 30~60 minutes to marinate.
Wash the tteokbokki rice cakes with a clean, cold running water.
Pat dry with a kitchen towel. Set aside.
Slice the sweet potato in half lengthwise, then thinly slice them crosswise, and slightly diagonal.
Slice the cabbage, kkaennip, and scallion thinly.
Heat the canola oil in a wok over medium heat, and add-in the rice cake and sweet potato. Stir-fry, then add-in the marinated chicken, stir-fry for 5~6minutes.
Add-in the onion, carrot, and cabbage. Stir-fry for 3 more minutes.
Adjust heat to low, and add-in the perilla leaves, scallions, and green chili (optional).
Cook for a few seconds more, or until the rice cakes and sweet potatoes turn soft, and the chicken cooked through. Turn off heat.
Transfer on a plate, and sprinkle roasted sesame seeds on top before serving.
Dak Galbi is best served hot or warm with a bowl of rice, salad, and water kimchi.
Happy Cooking!!
Add-in the onion, carrot, and cabbage. Stir-fry for 3 more minutes.
Adjust heat to low, and add-in the perilla leaves, scallions, and green chili (optional).
Cook for a few seconds more, or until the rice cakes and sweet potatoes turn soft, and the chicken cooked through. Turn off heat.
Transfer on a plate, and sprinkle roasted sesame seeds on top before serving.
Dak Galbi is best served hot or warm with a bowl of rice, salad, and water kimchi.
Happy Cooking!!
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