Korean Foods: Dak galbi (Stir fried spicy chicken)
Yield: 4 servings
For the chicken:
1 pound boneless and skinless (if desired) chicken thighs, cut into bite-sized pieces
1 tablespoon soy sauce
Black pepper, ground, to taste
For the sauce:
1 tablespoon minced garlic
1 teaspoon grated ginger
1 tablespoon gochujang (Korean red chili pepper paste)
1 1/2 -2 tablespoons gochugaru (Korean red chili pepper flakes)
2 tablespoons soy sauce
2 tablespoons rice wine
2 teaspoons sesame oil
2 tablespoons water
For the vegetables:
5 ounces green cabbage, leaves
1 medium onion, sliced
2 green chili peppers, sliced
1/2 cup carrot, sliced
6-8 rice cakes, cut into 2-inch long pieces
1 small sweet potato
6 – 8 perilla leaves
2 scallions, chopped
Method of Preparation
1. Place the chicken into a bowl and mix with one tablespoon soy sauce and ground black pepper. Set aside.
2. Prepare the sauce by combining the garlic, ginger, gochujang, gochugaru, soy sauce, and rice wine in a bowl. Mix it well with a spoon. If you use a food processor, blend it until creamy for about one minute. Set aside
3. For the vegetables: prepare a large, shallow, and wide pan or a grill. Spread the cabbage leaves on the bottom of the pan. Add the onion, green chili pepper, carrot, rice cake, and sweet potato.
4. Add the perilla leaves on top. You can cut them a few times or place the leaves whole.
5. Place the marinated chicken in the center of the pan, on top of the vegetables. Add the remaining sauce on top.
6. Cover and cook over medium high heat. Stir with a wooden spoon so the pan doesn’t burn and the ingredients and sauce mix evenly.
7. Lower the heat to medium and cover. Cook for another 20 minutes, or until chicken is cooked through and shows no signs of pink. Keep stirring with a wooden spoon.
8. Serve with rice, and kimchi, if desired and garnish with chopped scallions.