Empty My Fridge
Korean Spicy BBQ Chicken Recipe (Dak Galbi Recipe
Ingredients
- Gochujang1 ½ tbsp
- Sesame oil2 tbsp
- Honey1 tbsp
- Korean red flakes2 tbsp
- Mirin2 tbsp
- Soy sauce1 tbsp
- Ginger · grated½ tsp
- Garlic · minced7 cloves
- Chicken thigh · boneless skinless1 lb
- Chicken breast · boneless skinless1 lb
- Cabbage1 ½ cups
- Onion · sliced1
- Sweet potato1
- Carrot · sliced1
- Scallion · sliced, chopped4
- Stick shape tteok1 cup
- Perilla leaf1 bunch
- Oil2 tbsp
- Rice2 cups
- Korean seasoned dried seaweed¼ cups
- Sesame seed1 tsp
Instructions
- Mix the gochujang, sesame oil, honey, Korean red pepper flakes, mirin (or rice wine or dry white wine), soy sauce, grated ginger and minced garlic in a small bowl until well combined. For best flavour, refrigerate the sauce overnight.
- Pour 1/4 of the sauce over the chicken pieces (thighs and breast) and mix well. Set aside while you prepare the vegetables.
- Arrange the vegetables on a large serving plate, then place the marinated chicken on top and pour the remaining sauce over it. Add sesame oil and seeds if you like.
- Heat a large skillet (14 inches recommended) with 2 tablespoons of oil, swirling to coat. Add the vegetables, chicken and all the sauce to the hot pan.
- Cook for 15 to 20 minutes, until the chicken is cooked through and the vegetables are soft.
- If there is leftover sauce and vegetables in the pan, reheat it, add the fried rice ingredients and stir to combine.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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