DAK GALBI (KOREAN SPICY CHICKEN STIR-FRY)
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
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
DAK GUI (GRILLED CHICKEN IN A SOY CHILI SAUCE)
Provided by Food Network
Number Of Ingredients 19
Steps:
- Mix all the marinade ingredients together until they are well combined. Add the chicken and marinate for 8 hours. Prepare the charcoal grill. When the coals are glowing, place the chicken and grill for approximately 10 minutes. Place the grilled meat on Romaine lettuce leaf with rice, Miso Paste, and grated daikon. Roll up the lettuce leaf, making sure the ends are secure, and eat like a wrap.
- Mix all the ingredients together until a nice paste is formed. Reserve.
KOREAN CHILI PASTE SPICY CHICKEN (MAE-UN DAK GUI)
Make and share this Korean Chili Paste Spicy Chicken (Mae-Un Dak Gui) recipe from Food.com.
Provided by gailanng
Categories Chicken
Time 8h18m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl mix together first 8 ingredients. Make sure that the sugar is well incorporatd in the marinade. Place chicken in a plastic zip-lock bag. Pour over the marinade, squeeze out air and seal tightly. Massage bag so the marinade thoroughly covers each chicken piece. Refrigerate for at least 8 hours or overnight.
- Heat grill. The chicken cooks better over lower heat than higher heat as the higher sugar content of the marinade lends itself to burning. Cook for about 7-9 minutes per side over lower heat.
- Garnish with sliced green onions.
Nutrition Facts : Calories 237, Fat 6.1, SaturatedFat 1.6, Cholesterol 125.9, Sodium 498.2, Carbohydrate 13, Fiber 0.7, Sugar 9.2, Protein 31
CHILI PASTE
This is one of many recipes I have gotten out of a Grill Masters cook book. Some of them I have tried and some are still on my list to try. But all of them sound very yummy!
Provided by Lacy S.
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
- Add more spices if desired.
- Let stand at least 30 minutes before using (it should thicken).
Nutrition Facts : Calories 46.7, Fat 2.4, SaturatedFat 0.3, Sodium 320.9, Carbohydrate 7.1, Fiber 2.4, Sugar 0.7, Protein 1
SPICY KOREAN FRIED CHICKEN
If you are craving for fried chicken, but tired of regular flavor then try this spicy korean chicken! Gochujang miso (hot pepper paste) gives golden red color and heat in your mouth. Crispy outside and juicy inside, the flavor makes you smile and satisfies your stomach.
Provided by ducky007
Categories Chicken Thigh & Leg
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- 1) Cut the chicken into bite size pieces and place them in a bowl and with 2 tablespoons of garlic and salt and pepper. Mix well and rest for 30 minutes.
- 2) Beat the egg and coat the chicken pieces with the egg.
- 3) Mix flour and potato starch 1:1 and lay the chicken pieces in the mixture to coat.
- 4) Heat the oil high and deep-fry the chicken till golden brown.
- 5) In another pan heat 1 tablespoon of canola oil and the Gochujang sauce ingredients in a bowl.
- 6) Sauté finely chopped onion in the pan till brown and then add the Gochujang sauce and heat until it bubbles.
- 7) When the sauce shimmers, put in the fried chicken pieces and toss with the sauce until evenly coated.
Nutrition Facts : Calories 678.2, Fat 35.4, SaturatedFat 9.5, Cholesterol 230, Sodium 465, Carbohydrate 47.7, Fiber 1.6, Sugar 15, Protein 40.4
KOREAN CHILLI, SESAME & HONEY CHICKEN
A kebab always goes down well at a BBQ, and this Korean chicken with sweet, spicy and sticky glaze is our new favourite. Scatter over spring onions to serve
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 35m
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
- Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
- Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.
Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium
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4.3/5 (45)Servings 4Cuisine Asian, KoreanCategory Main
- Rinse chicken pieces. Drain. Trim off excess fat. Cut each chicken thigh in half crosswise. Cut open any thick parts.
- Coat the chicken with the marinade. Marinate for a few hours (preferably overnight) in the refrigerator.
- Preheat a lightly oiled grill over medium high heat. When hot, add the chicken pieces. Cook until cooked through and slightly caramelized, about 4 to 6 minutes each side. Reduce the heat if the chicken starts to burn. You can also cook the chicken indoor on a grill pan or in a skillet.
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