Dak Galbi 닭갈비 - Spicy Korean Chicken w/ Veggies and Tteok
My first experience with dak galbi was at a hole-in-the-wall restaurant in Los Angeles’ Koreatown. The waiter came out with a tray full of banchan followed by a large skillet filled with chicken, vegetables and tteok. He plopped down a bowl of spices and a squeeze bottle of sauce and asked us, “You like spicy?” Challenge accepted.
While the dak galbi cooked on the tabletop, some of us munched on banchan, others figured out the perfect ratio of beer to soju. The waiter popped by again, stirred the skillet and gave us the go ahead, “Eat!”
Start with leafy lettuce, grab some dak galbi, maybe some cabbage and onions, maybe some rice, wrap it up and down the hatch. One of the great things about dak galbi is the longer it cooks, the spicier it becomes.
Just as we were about the wave the white flag, the waiter came out with a few bowls of rice and fried it with the remaining dak galbi. Delicious!
Don’t have a dak galbi restaurant near you? Call up some friends and try this recipe at home. Yum!
Ingredients:
1 lb of boneless, skinless chicken thigh, cut into bite-sized pieces
Small sweet potato, cut into strips
Small onion, sliced
Handful of carrot slices
½ a small cabbage, rough chopped
3 scallions, rough chopped
10 perilla leaves, thinly sliced
1 cup of Korean rice cake
2 tbsp of olive oil
¼ cup of water
Sauce Ingredients:
3 tbsp of gochujang
1 tbsp of minced garlic
2 tsp of minced ginger
1 tbsp of soy sauce
2 tbsp of rice wine
1 tbsp of Korean corn syrup
1 tbsp of gochugaru
½ tbsp of Korean curry powder
Directions:
1. In a large bowl, combine chicken and sauce ingredients. Make sure the chicken is evenly coated.
2. Heat olive oil in a large skillet over medium high heat. Add the chicken.
3. Scatter the vegetables and rice cakes over the top of the chicken. Pour in the water and cover. Let it steam for 10 minutes.
4. Uncover and mix so everything is distributed. Let it simmer for another 10-15 minutes or until the sauce has slightly thickened.
5. Remove from the heat and garnish with sliced perilla leaves. Serve with lettuce and rice. Enjoy!
Notes:
Personally, I think this recipe is pretty mild. Fill free to spice things up with more gochujang and gochugaru or throw in a few sliced korean peppers.
Twitter: / makefoodeatfood
Instagram: / makefood_eatfood
Facebook: / makefood.eatfood.channel
Background Music:
Gymnopedie No 1 by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Source: incompetech.com/music/royalty-...
Artist: incompetech.com/