Spicy Chicken and Vegetables - Dakgalbi

Delicious stir fry served with ssam and banchan to make for a delicious and varied eating experience.

Spicy Chicken and Vegetables - Dakgalbi

Serves 4

As one of the first Korean dishes I ever made, dakgalbi will always be one of my favorite things to eat. Chicken, vegetables and rice cakes cooked in a spicy gochujang sauce and finished with perilla leaves to make a delicious meal. I love how the vegetables and chicken caramelize ever so slightly in the sauce as it cooks.

“Recipe Tips:

1. All boneless chicken can be used in place of the chicken wings

2. Alternatively, everything can be put into a large shallow pan and cooked on a portable burner in front of your family for 25-30 minutes stirring occasionally. Lower the flame once cooked so nothing burns.

3. At dakgalbi restaurants, the leftovers are made into fried rice at the table by adding cold rice, kimchi, sesame oil and sliced scallions. This is a delicious use of any leftovers you may have, I like to use the leftovers to make a creamy pasta dish.”

Ingredients

Sauce

15g (1 T) ginger, grated

12 garlic cloves, grated

4 T gochujang

3 T gochugaru

3 T soy sauce

2 T sesame oil

2 T honey

2 T mirin

2 T soju or vodka

1 t ground black pepper

1 t rice or apple cider vinegar

.75 t salt

Chicken & Vegetables

454g (1 lb) chicken wings, split

454g (1 lb) boneless skinless chicken breast or thighs, cut into bite sized pieces

340g (.75 lbs) green cabbage, cut into large pieces

300g (1 large) onion, cut into large dice

290g (1 large) Korean sweet potato or Yukon gold, cut into .25 in sticks

240g (1.25 c) rice cakes (cylinder or sliced), soaked in hot water for 20 mins

230g (.5 lbs) carrot, cut into .25 in slices

14-16 perilla leaves, sliced

4 scallions, sliced

2 cheongyang chili or serrano, sliced

2 non spicy red chili, sliced

Serving

Ssamjang

Kimchi

Perilla leaves

Lettuces for ssam

Cooked white rice

Recipe Know-how

1.      In a medium bowl, combine all sauce ingredients. Set aside.

2.      Mix all of the chicken with half of the sauce. Refrigerate overnight.

• Refrigerate remaining sauce in a separate container.

3.      In a large non-stick saute pan, heat 1 T vegetable oil on medium-high.

• Add chicken and chilis, saute 7 minutes.

• Add carrots, onions and potatoes. Cook 5 minutes.

• Add all remaining ingredients including leftover sauce. Cook stirring occasionally for 20 minutes.

Adjust the heat as necessary so that the ingredients do not burn and the rice cakes do not stick to the pan.

When finished, there should not be a lot of liquid left in the pan.

4.      Serve in pan with ssam and rice.