Dakgalbi

Name: Dakgalbi
Total time: 45 min
Ingredients: 1 ½ tbsp Gochujang, paste; 2 tbsp Sesame oil; 1 tbsp Honey; 2 tbsp Chili flake, flakes; 2 tbsp Mirin; 1 tbsp Soy sauce; ½ tsp Ginger, grated; 7–9 cloves Garlic, grated; 1 lb Chicken thigh, boneless skinless; 1 lb Chicken breast, boneless skinless; 6–8 oz Cabbage; 1 Onion; 1 Sweet potato; 1 Carrot, sliced; 3 + ¼ cups Scallion, sliced, chopped; 2 cups Rice; 1 bunch Wild sesame leaves, cut into long thin strips; 2 tbsp Vegetable oil; ½ cups Kimchi, chopped; 2 tbsp Fish; ¼ cups Furikake, dried; 3 Egg, beaten

By Seonkyoung Longest · 45 min

Ingredients

Gochujang · paste1 ½ tbsp
Sesame oil2 tbsp
Honey1 tbsp
Chili flake · flakes2 tbsp
Mirin2 tbsp
Soy sauce1 tbsp
Ginger · grated½ tsp
Garlic · grated7–9 cloves
Chicken thigh · boneless skinless1 lb
Chicken breast · boneless skinless1 lb
Cabbage6–8 oz
Onion1
Sweet potato1
Carrot · sliced1
Scallion · sliced, chopped3 + ¼ cups
Rice2 cups
Wild sesame leaves · cut into long thin strips1 bunch
Vegetable oil2 tbsp
Kimchi · chopped½ cups
Fish2 tbsp
Furikake · dried¼ cups
Egg · beaten3

Instructions

Mix all the sauce ingredients well in a small bowl. The sauce keeps 10 to 15 days in the refrigerator.
Pour one third of the sauce over the chicken and mix. Cover and marinate at least 1 hour, or overnight.
Arrange the vegetables on a large serving plate, put the marinated chicken on top, and pour over the remaining sauce. Sprinkle with sesame seeds just before serving or cooking.
Heat a large skillet (about 14 inches) over high heat and add cooking oil. Add the vegetables, chicken and sauce to the hot pan and cook 15 to 20 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are soft.
When little food is left in the pan, don't wash it. Combine the fried rice ingredients in a bowl, then heat the pan over medium-high and add them, mixing with the leftover sauce.
Shape the rice into a small mound in the middle of the pan, pour the beaten eggs around the edge, and scramble them slightly. When the eggs are cooked, serve.
Spicy enoki: trim the mushrooms and separate them into small bundles. Mix soy sauce, gochugaru, sesame oil, garlic, sugar and water in a bowl. Heat the sauce in a pan, add the mushrooms and cook 2 to 3 minutes until tender. Garnish with green onions and sesame seeds, serve warm or at room temperature.
Spicy enoki and other recipes in this text are separate dishes; the main dakgalbi method is the first set of steps.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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