Dak Galbi Recipes

DAK GALBI (KOREAN SPICY CHICKEN STIR-FRY)

Dak Galbi (Korean Spicy Chicken Stir-Fry) image

Dak galbi is another spicy, stir-fried chicken dish that all Koreans seem to love. The main dish between this and other spicy dishes is the addition of cabbage and usually perilla leaves, giving it a distinct and satisfying aroma. There are many dak galbi restaurants/quasi-bars that set up a single, large frying pan in the center of the table for everyone to enjoy the meal together (Koreans literally love eating together). Serve with rice.

Provided by mykoreaneats

Categories World Cuisine Recipes Asian Korean

Time 50m

Yield 8

Number Of Ingredients 19

Ingredients

1 tablespoon vegetable oil
2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces, or more as needed
¼ cup gochujang (Korean hot pepper paste)
2 tablespoons soy sauce
2 tablespoons gochugaru (Korean red pepper flakes)
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon brown sugar
1 tablespoon sesame oil
4 cloves garlic, minced
¼ teaspoon ground black pepper
¼ teaspoon ground ginger
2 cups Korean-style glutinous rice cakes (tteok)
¼ large head cabbage, sliced into strips
1 sweet potato, sliced into rounds
½ onion, chopped
3 scallions, sliced into 1-inch pieces, divided
4 leaves perilla leaves, sliced, or to taste
½ cup water
1 tablespoon sesame seeds

Steps:

Heat oil in a large nonstick saucepan. Add chicken pieces; cook and stir until nearly opaque, 4 to 7 minutes.
Combine gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Add to the saucepan with the chicken. Cook and stir until chicken pieces are browned and well coated, 3 to 5 minutes.
Stir rice cakes, cabbage, sweet potato, and onion into the skillet with the chicken mixture. Cook until sweet potato changes color, about 10 minutes. Add 2 to 2 1/2 scallions and perilla leaves. Cook until wilted, about 3 minutes. Add more water if sauce seems to be drying up. Garnish with remaining scallions and sesame seeds.

Nutrition Facts : Calories 385.9 calories, Carbohydrate 52.8 g, Cholesterol 58.5 mg, Fat 7.3 g, Fiber 3.4 g, Protein 25.8 g, SaturatedFat 1.3 g, Sodium 384.1 mg, Sugar 7.3 g

KOREAN DAK GALBI (SPICY CHICKEN STIR FRY)

KOREAN DAK GALBI (SPICY CHICKEN STIR FRY) image

Categories Sauce Chicken Pepper Quick & Easy

Yield 4 plates

Number Of Ingredients 20

Ingredients

Ingredients: Serves 4 people
2, 3 lbs. boneless chicken breasts or thighs, sliced into bite-sized pieces
2 cups tteok (rice cake)
1 tbsp cooking wine (Mirin okay)
1 tsp minced garlic
2 tbsp gochugaru (Korean red pepper flakes)
4 tbsp gochujang (Korean red pepper paste)
4 garlic cloves, minced
2 tbsp soy sauce
1 tbsp brown sugar
1/4 tsp ground black pepper
1/4 tsp ground ginger
3 scallions, chopped into 1″ pieces
1/2 onion, sliced into thin strips
1/4 large cabbage, cut into strips
1 sweet potato, sliced round
1/2 cup water
1 tbsp olive or vegetable oil
1 tbsp sesame oil
1/2 tsp sesame seeds

Steps:

1. Cut chicken pieces into bite-size pieces. 2. In a large non-stick pan, add 1 tbsp oil and add the chicken pieces. Cook on medium-high for a few minutes. 3. Prepare the sauce by combining all ingredients in a bowl. Add to the frying pan. Cook until chicken pieces are well coated and pieces are browned. 4. After slicing and dicing the vegetables, add the cabbage, sweet potato, onion, and rice cakes with the chicken pieces. Cook for about 10 minutes or until the sweet potatoes loses its original color. 5. Next add the sliced perilla leaves, cabbage, and scallions (save some for garnish). Cook until they wilt or soften. Also, if the sauce seems to be drying up, you can add more water. 6. Serve with rice and garnish with roasted sesame seeds and scallion strips. *As mentioned early, in Korean restaurants (and now at home too) it's common to add some more rice, gim strips (dried seaweed), and sesame oil to the remaining sauce in the pan. Mix it together well and this will provide a great, last bite to your meal.

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