Dak galbi or dakgalbi (닭갈비, Korean hot chicken pan fried food) is by a wide margin my record-breaking most loved Korean dish. That is most likely in light of the fact that growing up I had this supper a few times each week on the grounds that my folks had claimed a dak galbi café for 10+ years.
Furthermore, I totally cherished having it without fail! I thought about it as my benefit.
Basically, dak galbi/dakgalbi (닭갈비) is fiery chicken pan-seared in an enormous container, which is frequently a solid metal dish.
Slashed chicken is marinated in a blend of fiery Korean sauce at that point sautéed with rice cakes, yams, green cabbage, and perilla leaves.
Dak galbi began from Chuncheon (춘천), a delightful lake city of Gangwon area in Korea. (It's likewise where I went through the initial 10 years of my life!)
At certain cafés, you can request bone-in chicken (marginally less expensive) or boneless chicken. I generally favored boneless chicken dak galbi since it's increasingly helpful to eat.
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Main
- 500 g chicken thigh fillets (1.1 pounds), you can use a whole chicken or chicken breast, cut into bite size pieces
- 1/2 sweet potato (180g / 6.3 ounces), cut into long thick sticks (like English chips)
- 1/2 carrot (60g / 2.1 ounces), diagonally sliced
- 1/4 cabbage (320g / 0.7 pounds), shredded
- 10 leaves Korean perilla (35g / 1.2 ounces), thinly sliced
- 18 pieces Korean rice cakes (175g / 6.1 ounces), separated, if you use pre-packaged rice cakes, separate them first then soak in warm water for 10 minutes before you use them
- Some cooking oil (2 to 3 Tbsp) - I used rice bran oil
Marinade Sauce
- 3 Tbsp gochujang Korean chili paste
- 2 Tbsp rice wine
- 1 Tbsp gochugaru Korean chili flakes
- 1 Tbsp soy sauce
- 1 Tbsp raw sugar
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 1 tsp Korean curry powder
- 1/2 onion (35g / 1.2 ounces), grated or minced
- Few sprinkles ground black pepper
Instructions :
- Combine all the marinade ingredients in a bowl and mix them well. Pour the sauce over the chopped chicken and marinate for at least 30 mins. (Though I strongly recommend marinating it for at least 4 hrs, and if you can afford more time, for overnight for better flavored chicken. However if you are really short of time, 30 mins is OK.)
- Preheat a large skillet on medium high heat and once heated add some cooking oil. Put all the vegetables and rice cakes into the skillet and add the meat on top. Cook them on medium high heat for 3-4 mins. Then reduce the heat to medium to medium low and cook further until all is cooked (about 10 - 15 mins). During cooking, stir often to avoid food sticking onto the pan. You can cover with a lid to speed up the cooking process.
- Serve with rice and other Korean side dishes (optional)
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