Marinated Chicken Stir Fry with Gochujang sauce (Dak Galbi in Korean)

Posted on September 27, 2006 by Sue • 19 Comments

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 smellchicken cutting

  • 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

  1. Rinse the chicken in cold water.
  2. Cut it into small pieces.
  3. Put it into a bowl, then pour in the refined rice wine and sprinkle the pepper on top.
  4. Soak for about 15 minutes.
  5. Pour the seasoning sauce into the chicken bowl. Mix it well.

Preparation for side ingredientsSliced dakgalbi ingredients

  1. Wash the vegetables, peel the skin off as needed.
  2. Thin slice the cabbage, onion, carrot, capsicums, and sweet potato.
  3. Slice the sesame leaves and spring onions.
  4. 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)

Stir frying veggeis

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.

adding chicken

6. Stir it well until 90% of the meat is cooked.

stir frying meat and veggie

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.

Dakgalni dish2

 

Categories: Eggs and Poultry
Tags: ,

Squid pancakes (Ojingeo Buchimgae in Korean)

Posted on September 26, 2006 by Sue • 15 Comments

buchimgae serving 2

Korean pancakes (Buchimgae in Korean) are very popular on a rainy day. There are a couple of theories about the reason, but I don’t really know why.

Anyhow my husband once said to me he wishes it could rain all the time. Simply because he thinks that I’m going to cook lots of buchimgae for him. He is a Buchimgae killer.

Ingredients for 2-3 peoplebuchimgae ingredients before cut

-Vegetables

  • 1/2 an onion
  • 1/2 a carrot
  • 1/2 a zucchini
  • Oyster mushrooms 50g (Matari Beosot in Korean, however you can use other available mushrooms.)
  • 10 stalks of small spring onions
  • 1 red chili
  • 1 green chili

-Meat

  • Legs from 4 small squids (or 1 squid flesh)
  • 1 sprinkle of pepper

-Flour mix

  • Flour 2 and a 1/2 cups
  • Water 2 and a 1/2 cups
  • Salt 1/2 tsp
  • 1 egg

-Dipping Sauce (Add all the dipping sauce ingredients in a bowl. However, add the onion pieces just before you eat.)

  • Sugar 2 tsp
  • Soy Sauce 3 tsp
  • Water 3 tsp
  • Vinegar 3 tsp
  • Some onion pieces

-Preparation for Vegetables and Meatbuchimgae ingredients after cut

  1. Rinse all the vegetables, and peel the skin off as needed.
  2. Thin finger length slice the carrot and zucchini.
  3. Thin slice the onion.
  4. Thin angle slice the red and green chillies.
  5. Cut the spring onions into halves or thirds.
  6. Cut the squid legs into half finger length, put it in a bowl and add the pepper on top.
  7. Tear the mushrooms in half. (Or thin slice them. It depends on what kind of mushrooms you use.)

-Preparation for Flour Mix

  1. Sieve the flour and the salt.
  2. Add the water.
  3. Mix it thoroughly so there are no lumps.
  4. Add the egg (beaten) and mix it well again.
  5. Mix the flour mix, vegetables, and squid together.
buchimgae mix

-Cookingbuchimgae cooking

  1. Pre heat the frying pan for about 10 seconds.
  2. Put some oil into the pan. Make sure the oil is spread all the way through the pan. (I used vegetable oil this time. Because Buchimgae consumes a lot of oil. However don’t put too much oil in, otherwise the Buchimgae will go soggy)
  3. Scoop out the final mix with a ladle, put it on the pan.
  4. Cook it on medium to low heat. Otherwise it just burns and doesn’t cook properly.
  5. Turn it over when the bottom side is nearly cooked. (If you turn it over too much, it will tear up. )
  6. When both sides are cooked, serve it on the plate.
buchimgae serving on the plate

You can make about 6 pieces of squid pancakes with these ingredients. However 3 pieces were enough as a meal for me and my husband. By the way, if you don’t want to bother with making dipping sauce, you can use soy sauce only. However, this dipping sauce I introduced to you today really tastes nicer.

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Categories: Seafood
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Ssamjang Sauce

Posted on September 25, 2006 by Sue • 8 Comments

Ssaamjang is a mixture of gochujang and doenjang (Soybean paste)
This is the picture of the Ssamjang I am using.

Ssamjang

I use this sauce for dipping when I make wraps with lettuce to eat meat. I didn’t buy a big one for this, because I only use a small amount of it each time. It is about 2,000 won (US $2.10) for a 500g container.

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Categories: Ingredient Descriptions
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