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Korean Dakgalbi
A stir fry of marinated chicken
Seasoning the meat
• 500 g of chicken breast
• 2 tbsp of refined rice wine
• ¼ tsp of ginger powder
• ½ tsp of pepper
Vegetable mix w/rice cake
• 1 sweet potato (medium to large sized)
• ⅓ of a carrot (medium to large sized)
• ¼ of a small cabbage
• 10-15 sesame leaves (‘ggaennip’ in Korean)
• 400g of fresh rice cake
Marinade (Mix all these ingredients together in a bowl)
• 1 tbsp of dark brown sugar
• 3 tbsp of red pepper paste (‘gochujang’ in Korean)
• 1 tbsp of Korean chili powder
• 1 tbsp of Korean soy sauce
• 1 tsp of Korean yellow curry powder
• 1 tbsp of minced garlic
• ½ a grated onion
Preparation
(Expected Prep time - 1 hour)
1. Wash the chicken in cold water and cut into small bite-sized pieces.
2. Put it into a bowl, and mix it with the first seasoning (See Seasoning the meat)
3. Let it stay for about 15 minutes.
4. In the meantime, wash and peel the vegetables.
5. Slice the sweet potato and carrot.
6. Cut the sesame leaves and cabbage.
7. Add the marinade sauce (See Marinade) in the chicken bowl and mix it well. Then, leave it for 45 minutes.

 

Dakgalbi is spicy and hot because of Korean pepper paste. If you don’t like spicy food, you can make it less hot by using less chili powder. The chewy texture of the rice cake with the crispy vegetables makes a unique combination of flavor and joy of eating. It’s mainly made of well-mixed vegetables and chicken breast, you feel like you’re on a healthy diet. It is especially well-known in Chuncheon area of Gangwon do, in Korea. It is called ‘Chuncheon Dakgalbi’. It might be interesting to know that it was originally made to be side dish you have when you were drinking alcohol in the 60s. Because it was cheap, college students and soldiers who were on holidays very often enjoyed Dakgalbi. As its main ingredient is chicken, people around the world can also give it a try and might like it. So here we go. I’ll explain how to make this popular Korean food, Dakgalbi.


Cooking
(Cooking time - 5 to 10 minutes)
1. Preheat the pan for about 30 seconds(It depends on the stove).
2. Put some olive oil in the pan and spread it around.
3. Put the sesame leaves, cabbage, sweet potato and carrot into the pan in that order.
4. Add the marinated chicken on top.
5. Stir all the ingredients together while it is cooking.
6. After 5 to 10 minutes (when the chicken is cooked), it can be served.

Extra Notes
1. Prepare some lettuce and sesame leaves to wrap the cooked Dakgalbi in. It tastes great that way (You’ll need about 20 leaves extra)
2. When you’re about to finish, if you are still hungry, you can add some udong noodles or a rice stir fry. You can also add some mozzarella cheese if you like. (Rice stir fry - 1½ cups of steamed rice, some finely chopped Kimchi, a dash of sesame oil, some ripped seasoned seaweed (‘kim’ in Korean))

Preparation Time: 1 hour Serves: 4
Recipe Origin: Korea
Submitted by:
Kelly Kim

Korea
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