Dak galbi / dalk galbi (‎닭갈비)

I had to learn how to make one of my favorite foods because I eat out too often.

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INGREDIENTS

2 cups chopped green cabbage
2 small sweet potatoes sliced
1 cup rice cakes (ddeok - 떡) or 1 package udon or plain ramen noodles 
2-3 boneless skin-on chicken thighs
, cut into strips
1 handful of enokki mushrooms (팽이버섯) (150g)
10 perilla leaves (깻잎) chopped
8 basil leaves chopped

100g shredded mozzarella cheese

Sauce
½ cup hot water
2 tablespoons hot pepper paste (gochujang - 고추장) 
2 tablespoons soju (소주) or rice wine
1-½ to 2 tablespoons hot pepper flakes (gochugaru - 고추가루)
1 tablespoon yellow curry powder or 1 curry bouillon cube
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon minced garlic
2 teaspoons sesame oil
1 teaspoon grated ginger
½ teaspoon black pepper

INSTRUCTIONS

  • Add a bit of oil, cabbage, and sweet potatoes to a large skillet. Cover and cook for 3 minutes over medium-low heat. 
  • Prepare rice cakes (or udon or ramen if you chose that) by cooking in hot water.
  • Mix all sauce ingredients together and coat chicken in sauce thoroughly. Add chicken and sauce mixture to skillet, coat everything, put the heat on medium-low, and put a lid on it. Set a timer for 5 minutes. Stir. If it looks dry, stir in ¼ cup of water.
  • Drain the rice cakes and add to the mixture, coat thoroughly.  Add the mushrooms (which will create more moisture) and put the lid on. Set a timer for another 5 minutes.
  • Stir. If rice cakes are soft, turn off the heat. Add chopped perilla leaf, basil, and cheese. Put the lid back on for a minute. Then, serve straight from the pan!

If you need a bit more direction, Simon and Martina have a great video to watch here.

About 

Hi, I'm Stacy. I'm from Portland, Oregon, USA, and am currently living in Busan, South Korea. Check me out on: Tumblr, Twitter, Instagram, Lastfm, and Flickr.