This is the my favourite meal in the world. My mom owned a Dak galbi restaurant for about 12 years. I think she is the best cook of this particular meal in the world. (I am not a big fan of flattering :)) However I don’t really know what kind of sauce and how much of the sauce my mom uses for this meal. I am happy with my own recipe. I cooked it for last night’s dinner, and it was really good.
Ingredients for 2 people are
(Expected preparation time- 25 minutes, cooking time- 15 minutes)
-Meat and to get rid of smell
- 3 pieces chicken Breast
- Refined rice wine 30 ml
- Pepper 2 sprinkles
-Seasoning sauce (mix these well in a bowl.)
- Gochujang 2 tbsp (heaped)
- 1 squashed garlic
- Chili powder 1/4 tsp
- Soy sauce 1 tsp
- Cooking syrup (corn syrup) 2 tsp
- Sugar 1 tsp
-Side Ingredients (These are standard vegetables. However if you want, you can use other vegetables too.)
- 1/2 an onion
- 1/2 a medium size sweet potato
- 1/2 a carrot
- 1/4 a cabbage
- 5 stalks of spring onions
- 5 sesame leaves
- Some rice cake pieces (maybe 5 or 6)
-Optional vegetables
- 1/4 each of a yellow and red capsicum
Preparation for marinating chicken
- Rinse the chicken in cold water.
- Cut it into small pieces.
- Put it into a bowl, then pour in the refined rice wine and sprinkle the pepper on top.
- Soak for about 15 minutes.
- Pour the seasoning sauce into the chicken bowl. Mix it well.
Preparation for side ingredients
- Wash the vegetables, peel the skin off as needed.
- Thin slice the cabbage, onion, carrot, capsicums, and sweet potato.
- Slice the sesame leaves and spring onions.
- Cut the rice cakes in half.
-Cooking-
1. Pre-heat the wok for about 20 seconds.
2. Put some olive oil in the wok.
3. Put all the vegetables into the wok. (Except capsicums)
4. Stir fry them for about 5 minutes on medium heat. (Until the sweet potato is about 2/3 cooked.)
5. When the sweet potato is 2/3 cooked, add the capsicums, rice cake, and marinated chicken.
6. Stir it well until 90% of the meat is cooked.
7. Put the lid on the wok to steam it on low heat for about 3 minutes. (If you don’t have the right size lid, just use any lid to cover it in the wok that’s what I did.)
8. Serve it on the plate.
Related Posts
Delicious! Dakgalbi (Marinated Chicken in Spicy Sauce), Version 2
What Rice Cake, for Cooking, Looks Like
Spicy Chicken and Vegetable Stew
Eggs and Poultry
Wow this looks truly delicious, I’ll be making this for sure (I’ll only have to track down some gochujang, which might be troublesome as we don’t have it where I live…)
Hi amvn, I hope you can find a gochujang easily. I’ve been trying to find out online korean grocery shop in Europe, but it’s not that easy. And If you try this meal let me know how it went.(If you can eat Kimchi soup, I think it won’t be that spicy for you.)
this looks so good! I can’t wait to try it.
That looks pretty darn tasty. Thanks for the helpful and easy to follow recipe!
oooo..i tried this recipe today and my family is totally loving it
thanks for your great recipe!!!
Hi lyn,
It is good to hear that it turned out really well.
Does any one know if Korea has a version of Srirachi sauce? I have found some similar with Red/Yello pepper, but want to see if there is a “condiment” type sauce popular in Korean Cuisine.
THX
As a person that lives in Korea for more than 2 years and just about to leave in 2 weeks, I can say that I was looking for a recipe for so long and just now got to understand how to translate the hangul writing of this dish to english…
and so I have found this post along with the recipe for Daktoritang and more. Woooo…I can’t wait to try this at home. So far, I tried a few versions of Dagkalbi based on my guesses. Looks like your receipe is the real thing!
A true dagkalbi fan!