I was so thrilled to try this out again and very happy with the result I got. OK, I will be honest here, my sister thinks that it wasn’t as good as the one from Dakgalbi street in Chuncheon, Gangwon province where it originates from, but come on! I am an amateur cook and if you compare my food with professionals that is Not Fair!!
Though we all agreed that it was definitely better than some of the local restaurants, so I want you to try it out, and tell me what you think of it. I will appreciate your comments even if you say something mean.
- Recommended equipment – Portable gas burner and double handled wok
Ingredients for 4 people
(Expected Prep time – 1 hour 15 minutes, Cooking time – 5 to 10 minutes)
-Meat and the first seasoning
- Chicken Breast 500 g
- Refined rice wine – 2 tbsp
- Ginger powder – ¼ tsp
- Pepper 3 sprinkles
-Marinade sauce (mix these well in a bowl.)
- Gochujang – 3 tbsp
- Minced garlic – 1 tbsp
- Korean chili powder – 1 tbsp
- Korean soy sauce – 1 tbsp
- Dark brown sugar – 1 tbsp
- Korean yellow curry powder – 1 tsp
- ½ an grated onion
- 1 medium size potato (using sweet potato is more authentic, though I forgot to buy one, so I added potato instead)
- ⅓ of a medium carrot
- ¼ of a small cabbage
- 11 perilla leaves (so called sesame leaves, ggaennip)
- Fresh rice cakes (Garaeddeok) 400g (It is a lot, but we love the rice cakes. If you are using pre packaged ones, soak them in cold water for 20 minutes before you use them.)
- Rinse the chicken in cold water.
- Cut it into mouthful pieces.
- Put it into a bowl, then add the first seasoning on top.
- Soak for about 15 minutes.
- While you are waiting, wash the vegetables, peel the skin off as needed.
- Thin slice the potato (or sweet potato), carrot, cabbage, and perilla leaves.
- Add the seasoning sauce into the chicken bowl, mix it well, and leave it for 1 hour.
- Pre-heat the wok for about 20 seconds.
- Put some olive oil in the wok.
- Put all the vegetables into the wok and add the meat on top.
- Stir them well while it is cooking and you can start to eat when it is cooked.
Enjoying Dakgalbi the restaurant way at home
- Eat while Dakgalbi is cooking. (So you need to have a portable gas burner and double handled wok or nonstick pot) Eating a warm meal always tastes the best.
- Prepare some lettuce and perilla leaves to wrap the cooked Dakgalbi. (I forgot to buy them, I don’t know what I was thinking.)
- When you are nearly finished the meal, you can add some udong noodles or rice and stir fry them. (I used rice for us – 1½ cups of steamed rice, some finely chopped Kimchi, a dash of sesame oil, some ripped seasoned laver – I didn’t add any sauce, but if you want you can add some gochujang)
Some questions you might ask
1) When do I need to add some noodles or rice?
- If you have little bits of vegetables and meat left in the wok at the end of the meal, then it is the time to add them. This is a picture of the right time. Michael insisted that I shouldn’t post this picture, because it doesn’t look very appetizing, but to make it clearer I am sharing with you.
2) Is 500 g chicken really enough for 4 people?
- Well, while I was eating Dakgalbi, I thought ‘I wish I had added more chicken’. Though since I added a lot of rice cakes, it was very filling for 4 people, but if you going to add less rice cakes than I did, then Do add more chicken.
3) Is it OK to use a portable electric burner?
- I am not that fond of electric burners in general. If it is the only burner available for you, then I guess you can, but I always prefer gas burners. They heat faster and are easier to control.