Dakgalbi
COOK
Yerim Jin
Country
Korea
YIELDS
1 Serving
TOTAL TIME
60 mins
Ingredients
Main
400 g chicken thigh fillets (you can use a whole chicken or chicken breast instead)
0.50 cup milk
1/2 medium sweet potato or potato
1/2 small onion
1/2 small carrot
1/4 cabbage
1/2 leek
Sauce
3 tbsp gochujang (Korean chili paste)
1 tbsp gochugaru (Korean chili flakes)
1 tbsp soy sauce
1 tbsp sugar
1 tbsp minced garlic
1 tbsp minced ginger
0.50 tbsp Mirin (Japanese cooking wine)
a bit sesame oil
a few sprinkles of ground black pepper
0.50 cup water
Optional
cheese (cut it in cubes)
udon noodles
korean rice cakes pieces
rice
Marinate chicken
Cut chicken into bite size pieces and marinate chicken in the milk for 10 mins. This can help to remove chicken smell and make chicken taste more soft. Cover and set aside.
Prepare vegetables
2. Cut sweet potato or potato, onion, carrot, cabbage, and leek into 3x3 cubes.
Make sauce
3. Combine the minced garlic, ginger, gochujang (Korean chili paste), gochugaru (Korean chili flakes), soy sauce, sugar, mirin (Japanese cooking wine), ground black pepper and a bit of sesame oil. Mix well with a spoon and set aside.
4. Drain the milk from chicken and wash the chicken with water after 10 minutes.
Cook Dakgalbi
5. Preheat a large frying pan on medium high heat and once heated add some cooking oil. Put all the vegetables into the frying pan, add the chicken and sauce on top. Then add water.
6. Cover and cook for 3 to 4 minutes over medium high heat until it starts boiling.
7. Reduce the heat to medium high and cook further until all the chicken and sweet potato are cooked throroughly (about 10-15 mins). During cooking, stir often to avoid food sticking on the pan.
8. Keep the heat low after the chicken cooks thoroughly, add cheese and Korean rice cakes pieces (you can add udon noodles). Cook and stir, until the chicken and potato are totally cooked.
9. Serve with rice.