Monday, 20 February 2012

Dakgalbi recipe

I'm not sure I should be sharing this recipe as this is the Korean dish I apparently make best. My wife absolutely loves this and swears it is better than dakgalbi from a restaurant! We used to go out in Korea a lot for this dish and every restaurant was always packed. It always became a really filling meal but it's also a cheap meal for four people and very easy to cook at home. If you don't have a portable stove to cook at your table, you can always use a large frying pan, like I have.

Dakgalbi recipe
Spicy? - Yes!
Time to cook? 20 minutes plus 1 hour to prepare
Serves? 4

500g chicken pieces
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 tbsp gochujang
1 tbsp minced garlic
1 tbsp Korean chilli powder
1 tbsp soy sauce
1 tbsp dark brown sugar
1 tsp Korean curry powder
a few spring onions, sliced
1 potato, thinly slice
1 carrot, thinly sliced
200g rice cakes
1/2 small cabbage
grated cheese

1) In a bowl, mix the chicken, garlic, ginger, black pepper, gochujang, chilli powder, soy sauce, brown sugar and curry powder together until the gochujang has broken down into a thinner sauce. Leave this for an hour (or longer if you have time) to marinade.

2) In a large frying pan, heat some oil. Add in the sliced vegetables and rice cakes and then the chicken and sauce mixture on top of that.

3) Stir occasionally until the chicken is cooked thoroughly. The vegetables will have softened by this time. Leave in the pan and serve at the table. (I melted a bit of grated cheese on at the stage)

4) Once you have eaten half of the dish, I recommend cutting everything into small pieces with a pair of scissors, adding in a portion of rice and sprinkle with grated cheese. It tastes fantastic!

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