Dakgalbi(닭갈비) is very popular all over Korea, especially in.
Dakgalbi (Korean Spicy Chuncheon Chicken Stir Fry) is a famous chicken dish that has origins in the city of Chuncheon-a city east of Seoul near the Dakgalbi (which literally means Chicken/Dak Ribs/Galbi) and white meat were especially cheap at that time because white meat was not a popular.
I've had Dakgalbi, or Korean Spicy Chicken Stir-Fry before, but it was only when we ate it in Korea over this past summer that my eyes were opened and my life was changed forever.
You can cook Dakgalbi (Korean spicy chicken) by using 19 ingredients and 6 steps. Here is how you cook Dakgalbi (Korean spicy chicken).
Ingredients of Dakgalbi (Korean spicy chicken)
- Prepare of Marinate Sauce for chicken.
- Prepare 3 of chicken tight fillet.
- Prepare 2.5 tbsp of gochugaru (Korean red hot pepper flakes).
- Prepare 3 tbsp of Gochujang (Korean red chili paste).
- You need to prepare 2.5 tbsp of soy sauce.
- Prepare 5-6 of garlic cloves (minced).
- You need to prepare 1 tsp of minced ginger.
- Prepare 100 ml of mirin.
- You need to prepare 1 tbsp of maple syrup.
- You need to prepare 1/2 tbsp of sesame oil.
- Prepare of Black pepper (to your liking).
- Prepare of Vegetables and extras.
- Prepare 200 g of cabbages.
- You need to prepare 150 g of sweet potatoes.
- You need to prepare 1.5 cup of sliced mushrooms.
- You need to prepare 1 of medium size onion.
- Prepare 2-3 stalks of spring onion.
- Prepare of Mozzarella cheese (optional).
- You need to prepare 2 tbsp of cooking oil.
This delicious Dakgalbi Korean Chicken recipe is full of tender chicken, a deliciously spicy sauce and lovely veggies. This spicy chicken recipe is a non-traditional take on Dak Galbi you can easily make at home. This beloved Korean stir-fried chicken dish is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan. Eaten ssäm-style, you can compose your own perfect bite of chicken, sweet potato, rice cake, and cabbage, all wrapped up in lettuce.
Dakgalbi (Korean spicy chicken) directions
- Cut chicken into small bite pieces and put it in a bowl with all marinate ingredients. You cannot substitute the hot pepper flakes and hot pepper paste with other thing (it has to be the Korean version), or it will change the flavour completely..
- Mix everything together until all combined. Wear gloves or use spoon/fork to mix it, as it's hot! Set aside and marinate for at least 30mins (longer is better)..
- Prepared the mixed veggies while waiting for chicken to be marinated. Chopped veggies to smaller sizes/chunks..
- Heat up the cooking oil on a wide narrow pan (if you have) skillet/paela pan should work (medium heat). Placed chopped veggies on the pan, top it with the marinated chicken and the rest of the marinate sauce, let it cook for 3-4 mins without stirring it..
- Slowly stir the chicken with the rest of the veggies, so the sauce will be well distributed on the pan. Do not stir the pan too often, only stir occasionally..
- Optional: once everything are cooked and sauce is thicken, make space in the middle of your pan and placed the mozzarella cheese and top it with sesame seeds. Served with rice and other Korean side dish (kimchi, bean sprouts etc)..
Featuring succulent pieces of Korean spicy chicken stir fried in a mouthwatering Dakgalbi sauce and smothered with melted cheese. Cook it on the stove, or better yet, in the middle of the table surrounded by friends. It's Korean spicy chicken with vegetables that are cooked on the table. When Dakgalbi has almost gone, but have a little bits and pieces left on skillet, don't wash it out yet! Put all ingredients for fried rice ingredients in a bowl and heat skillet over medium high.
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