DAK GALBI (KOREAN SPICY CHICKEN STIR FRY)

DAK GALBI (KOREAN SPICY CHICKEN STIR FRY)

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Dak Galbi or dakgalbi (닭갈비, Korean spicy hen stir fry) is through far my all time favourite Korean dish. That’s possibly simply due to the fact rising up I had this meal a few occasions every week simply due to the fact my fogeys had owned a Dak Galbi restaurant for 10+ years.

You would possibly be considering that I must be sick of getting it for that typically but at the contrary, I totally liked it! I viewed it as my privilege. 🙂

Yes, I love Dak Galbi that much! It’s so delicious. It has meat, plenty of my favourite vegetables and rice truffles and oh, the spicy sauce. The entire mixture spells out ADDICTIVE to me!




DAK GALBI (KOREAN SPICY CHICKEN STIR FRY)

Ingredients:
Main
500 g fowl thigh fillets (you can use a complete fowl or fowl breast instead), cut into chew dimension pieces
1/2 candy potato (medium) cut into lengthy thick sticks (like English chips), 180g
1/2 carrot (small) diagonally sliced, 60g
1/4 cabbage (small) shredded, 320g
10 leaves Korean perilla thinly sliced, 35g
18 items Korean rice truffles (175g) separated, within the event you use pre-packaged rice cakes, separate them first then soak in warm water for 10 minutes earlier than you use them
Some cooking oil (2 to three Tbsp) - I used rice bran oil
Marinade sauce (mix those nicely in a bowl)
3 Tbsp gochujang Korean chili paste
2 Tbsp rice wine
1 Tbsp gochugaru Korean chili flakes
1 Tbsp soy sauce
1 Tbsp uncooked sugar
1 Tbsp minced garlic
1 tsp minced ginger
1 tsp Korean curry powder
1/2 onion (small) grated or minced, 35g
Few sprinkles flooring black pepper

Instructions:
Marinate the fowl within the marinade for not less than 30 mins. (Though I strongly suggest marinating it for not less than four hrs and within the event you possibly can afford extra time for overnight for higher flavored chicken. However within the event you're actually brief of time, 30 mins is OK.)
Preheat a wok/skillet on medium excessive warmth and as soon as heated upload a few cooking oil.
Put all of the vegetables and rice truffles into the wok/skillet and upload the beef on top. Cook them on medium excessive warmth initially (until the outer layer of fowl is cooked) then scale back the warmth to medium or medium low. Stir them nicely whereas it's cooking.
If you’re cooking on the desk bounce consuming them as they get ready. Otherwise, serve when everything is cooked.

Notes
* 1 Tbsp = 15 ml

Nutrition
Calories: 552kcal | Carbohydrates: 41g | Protein: 31g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 163mg | Sodium: 591mg | Potassium: 730mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5800IU | Vitamin C: 33.7mg | Calcium: 75mg | Iron: 2.5mg

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