Dak Galbi 닭갈비
Ingredients
- 500 g Chicken thigh fillets cut into bite size pieces
- 180 g Sweet potato cut into long thick sticks (like English chips)
- ½ Carrot diagonally sliced
- 320 g Cabbage Shredded
- 10 leaves Korean perilla thinly sliced
- 175 g Korean rice cakes separated, if you use pre-packaged rice cakes, separate them first then soak in warm water for 10 minutes before you use them
- Some cooking oil
Marinade sauce
- 3 tbsp Gochujang Korean chili paste
- 2 tbsp Rice wine
- 1 tbsp Gochugaru Korean chili flakes
- 1 tbsp Light soy sauce
- 1 tbsp Sugar
- 1 tbsp Garlic minced
- 1 tsp Ginger minced
- 1 tsp Korean yellow curry powder
- ½ small Onion grated or minced
- Few sprinkles ground black pepper
Instructions
- Marinate the chicken in the marinade for at least 30 mins. (Though I strongly recommend marinating it for at least 4 hrs and if you can afford more time for overnight for better flavoured chicken. However if you are really short of time, 30 mins is OK.)
- Preheat a wok/skillet on medium high heat and once heated add some cooking oil.
- Put all the vegetables and rice cakes into the wok/skillet and add the meat on top. Cook them on medium high heat initially (until the outer layer of chicken is cooked) then reduce the heat to medium or medium low. Stir them well while it is cooking.
- If you’re cooking at the table start eating them as they get ready. Otherwise, serve when everything is cooked.
- DONE!