Recipe Description
In this ‘Cooking Up Korean’ series, this dish encases the amazing balance of sweet, spicy and salty! Marinated in a mix of spicy Korean sauce paired with rice cakes and vegetables, this Chicken Dakgalbi recipe is sure to impress your family and friends.
Recipe Ingredient
- Chicken & Marinade (A):
- 350g chicken thigh (cut into bite sizes)
- 4-5nos garlic (minced)
- 1.5cm ginger (minced)
- 3-4 Tbsp Korean chili paste/gochujang
- 1-2 Tbsp soy sauce
- 1 tsp salt
- 1&1/2 Tbsp sugar
- 2 Tbsp oil
- Other Ingredients for Dakgalbi:
- 250g flat rice cake (soaked in water for at least 1hr)
- 300g cabbage (cut into bite size)
- 120g sweet potato (sliced thinly)
- 60g spring onion (cut into 5cm length)
- 2 cups water or as desired
- Onion Pickle (B):
- 1 nos onion (large dice)
- 4 Tbsp vinegar
- 2 Tbsp sugar
- 1 Tbsp soy sauce
Instructions
- Combine all the ingredients in (A) and set aside in the chiller to marinate for at least 2-3 hours or best overnight
- Combine vinegar, sugar and soy sauce in a jar. Add in the diced onion and let it sit in the fridge for at least 2 hours
- In a large pan, place the cabbage, followed by sweet potato slices, rice cakes and spring onions. And lastly add in the chicken on top.
- Turn on heat and stir-fry the mixture. When it starts sticking to the pot, you could gradually add in some water to cook.
- Once the chicken and sweet potatoes are cooked, you could turn off the heat and serve! Further cook or reduce your water if you'd like it drier.
- Add on cheese if you'd like. Enjoy with some lettuce and the pickled onions!
Marinating the chicken:
Making the Onion Pickle:
Cooking the Dakgalbi:
