Dakgalbi is a Korean dish made with spicy marinated chicken and vegetables. It’s a popular dish that’s often cooked at the table on a portable gas stove, giving it a fun and interactive dining experience. Here’s a recipe you can try at home:
Ingredients:
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 onion, sliced
- 1 sweet potato, peeled and sliced
- 1 carrot, peeled and sliced
- 1 cup cabbage, chopped
- 2 scallions, sliced
- 2 tbsp vegetable oil
- 1/4 cup gochujang (Korean red pepper paste)
- 1 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- Salt and black pepper, to taste
Instructions:
- In a large bowl, combine the gochujang, gochugaru, soy sauce, honey, garlic, sesame oil, salt, and black pepper. Mix well to make a marinade.
- Add the chicken to the marinade and toss to coat well. Let it marinate for at least 30 minutes in the fridge.
- In a large skillet or wok, heat the vegetable oil over high heat. Add the onion, sweet potato, and carrot, and stir-fry for 2-3 minutes until slightly softened.
- Add the marinated chicken to the skillet and stir-fry for 5-7 minutes until cooked through.
- Add the chopped cabbage and scallions to the skillet and stir-fry for 1-2 minutes until the cabbage is wilted.
- Serve the dakgalbi hot, with rice and/or lettuce leaves for wrapping.
Dakgalbi is a spicy and flavorful dish that’s perfect for a fun and interactive meal with friends and family. Enjoy the delicious combination of tender chicken and vegetables, with the heat from the gochujang and gochugaru.
