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Dak Galbi - Korean Spicy Chicken

Seonkyoung's picture
Ingredients
For the sauce
  Gochujang paste 1 1⁄2 Tablespoon
  Garlic 8 Clove (40 gm), mince
  Ginger 1⁄2 Teaspoon, mince
  Sesame oil 2 Tablespoon (1 tablespoon for the sauce and the rest to be drizzles on the final dish)
  Honey 1 Tablespoon
  Gochugaru 2 Tablespoon (Korean red pepper flakes)
  Black pepper 1 Teaspoon
  Mirin 1 Tablespoon
  Soy sauce 1 Tablespoon
  Chicken 2 Pound, cut into small pieces (1/2 chicken breast + 1/2 chicken thighs)
  Cabbage 1 1⁄2 Cup (24 tbs), roughly chopped (almost the same size as that of the chicken)
  Onion 1⁄2 Large, roughly chopped
  Sweet potato 1 Medium, peeled and cut into 2 inch long and 1/2 inch thick long strips
  Carrot 1 Medium, cut into sticks
  Green onions 3 , cut into big bite sized pieces
  Sesame leaves 4 , rolled and cut into strips (kaenip)
  Jalapeno 1 Medium, finely sliced
  Sesame seeds 2 Teaspoon
  Cooking oil 2 Teaspoon
  Rice cake 1 Cup (16 tbs)
For the fried rice
  Rice 2 Cup (32 tbs), cooked
  Green onion 1 , chopped finely
  Sesame oil 1 Teaspoon
  Seasoned seaweed 2 Tablespoon
  Left over korean spicy chicken 1 Cup (16 tbs)
Directions

GETTING READY
1. In a bowl, add the gochujang paste, garlic, ginger, sesame oil, honey, gochugaru, black pepper, mirin and soy sauce. Stir to mix.
2. Add ΒΌ of this sauce to the chicken pieces, mix and let it marinate. The longer you marinate the better are the results.
3. Chop the vegetables as instructed.

MAKING
4. For the Korean spicy chicken: On a plate place the vegetables.
5. Empty the marinated chicken pieces and rice cakes into the plate.
6. Pour the remaining marinade or the sauce made earlier and drizzle the remaining sesame oil.
7. Top with sesame seeds. The dish is ready to be cooked at the table side.
8. In a large flat bottomed frying pan, pour the cooking oil.
9. Add in the vegetables and rice cakes followed by the chicken.
10. Stir to fry until everything looks cooked.
11. The vegetables cook faster and could be eaten right off the pan. The chicken takes a little longer.
12. Once done set aside.
13. For the Fried Rice: On a plate take the cooked rice.
14. Top with chopped green onions and sesame seeds.
15. Add the seasoned sea weed on top.
16. In the same pan in which the spicy chicken was cooked, add the rice and mix it with the left over spiced chicken. Stir to mix.

SERVING
17. Serve the Korean spicy chicken with some lettuce, ssamjang sauce, red chili pepper etc. Serve the fried rice alongside any other side dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Course: 
Main Dish
Taste: 
Spicy
Method: 
Stir Fried
Ingredient: 
Chicken
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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