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Add a photoDak galbi is another spicy stirred-fried chicken dish that all Koreans seem to love. The main dish between this and other spicy dishes is the addition of cabbabe 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). For people familiar with this, you will know that you are not completely finished with the meal when the pan is empty, but rather an ajumma (or waitress) will add some rice and other ingredients to make delicious bokkeum bab (fried rice combinations). It's kind of equivalent to getting something free when least expect it. Anyways, we made this tonight and it came out just right. We even have some funny pictures below to prove how good it was. www.oliviajasonkim.com
Ingredientes
- 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 1â³ 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
Direcciones
- Directions:
- 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 (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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 708g | |
| Recipe makes 4 servings | |
| Calories 1067 | |
| Calories from Fat 517 | 48% |
| Total Fat 57.47g | 72% |
| Saturated Fat 15.5g | 62% |
| Trans Fat 0.65g | |
| Cholesterol 348mg | 116% |
| Sodium 846mg | 35% |
| Potassium 1473mg | 42% |
| Total Carbs 15.76g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 7.32g | 5% |
| Protein 115.81g | 185% |
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