Dak Galbi 닭갈비 (Spicy Stir-fried Chicken)

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

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

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.

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.

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!!

Pindi Chana पिंडी चना (Chickpeas in Spicy Gravy)

Pindi Chana पिंडी चना (Chickpeas in Spicy Gravy)

Ingredients:

1 cup Kabuli Chana/Chickpeas (Garbanzo Beans)

1 Tea Bag (Green Tea or Mango-Green Tea)

1 medium Onion, chopped

1 tbsp Ginger-Garlic Paste

1 cup Pomegranate Seeds

1 tbsp Coriander Seeds

1 tsp Turmeric Powder

2 tsp Red Chili Powder

2 Green Chili, cut lengthwise

1 tsp Dry Mango/Amchur Powder

3 tbsp Ghee

1 tsp CuminSeeds

2 tsp Cumin Powder

1 tbsp Coriander Powder

1 medium Tomato, chopped

1 tsp Garam Masala

Instructions:

In a large bowl, with clean, filtered water, add-in the chickpeas/garbanzo beans.

Allow to soak for 8 hours or overnight.

Transfer in a pressure cooker, and cook by adding a tea bag to it.

Let cool, and  discard the tea bag. Save the water for later use.

Set the boiled chickpeas/garbanzo beans aside.

In a heated pan, dry roast the pomegranate seeds, coriander seeds, turmeric powder, 1 tsp red chili powder, and dry mango powder. After cooling, grind the mixture to a thick paste using mixer. *You may add 1/2 cup water more, if needed.

In another pan, add-in ghee; once heated, add-in cumin seeds.

When the cumin seeds crackle, add onion and saute till it turns pinkish.

Add-in ginger-garlic paste, and green chilies; sauté for a few seconds

Then add-in the remaining half of red chili powder, turmeric powder, cumin, and coriander powder. Sauté for a few seconds more.

Add-in the chopped tomatoes, and sauté again until the tomatoes become mushy.

Add-in the boiled chickpeas/garbanzo beans by pressing them slightly and mix well.

Pour-in the water which was used for boiling the peas as needed.

*You may add more water depending on the thickness of the spicy gravy.

Allow to simmer for a few minutes before turning off heat.

Transfer in a serving bowl, and garnish with chopped coriander.

Serve hot/warm with chapatti, naan, paratha, kulcha, poori, or basmati rice.

Happy Cooking!!

Katsudon カツ丼 (Japanese Pork Cutlet Rice Bowl)

Katsudon カツ丼 (Japanese Pork Cutlet Rice Bowl)

Ingredients:

1 Tonkatsu (Pork Cutlet)

1/4 cup Dashi Broth

1 tbsp Japanese Soy Sauce

1/2 tbsp White Sugar

1/2 tbsp Sake

1/2 Tbsp Mirin (Cooking Wine)

1~2 Fresh Eggs

1 small Onion, sliced thinly

1 stalk (15 cm) Green Onions or Leek, chopped

1 bowl of Steamed White Rice
1 tbsp Canola Oil

1/4 sheet Nori (Roasted Seaweed),sliced thinly

Instructions:

Cut the Tonkatsu into strips set aside.

Prepare the dashi mixture.

In a small bowl, combine the dashi, soy sauce, sugar, sake, and mirin. 

Beat the Egg/s.

In a separate bowl, add the egg/s, then lightly beat.

Cook the Katsudon.

In a small hot frying pan, add-in the oil; then add-in the onions.

Sauté until they are fragrant and start to turn translucent.

Pour the dashi mixture over the onions, then place the tonkatsu into the onions.

Cook at medium heat until boiling, the reduce heat to low-medium and allow the mixture to simmer.

Drizzle the egg over everything. Cover with a lid and cook for 1 minute.

Sprinkle chopped green onions on top. Turn off the heat.

Slide Tonkatsu with the egg and sauce over rice in a bowl. 

Sprinkle Nori on top before serving. Serve the katsudon immediately.

Happy Cooking!!