Cooking

By Special Request: Dakgalbi

Chuncheon Dakgalbi
I got a request for a Dakgalbi Recipe today, so I asked Chef Hyejin to send me her recipe and here it is. 

This dish originated in Chuncheon which is located in the northern part of South Korea. The city is famous for chicken and it was the place that most chicken farms were originally located. This was originally a dish enjoyed by college students because it was a lot of food that was delicious and cheap. The chicken and vegetables are cooked in a large pan in the center of the table. In Chuncheon there are many many Dakgalbi restaurants. After eating the Dakgalbi, the left over sauce is often mixed into rice and then stir-fried with roasted laver in the center of the table.

Different Variations of the dish include Pumpkin, Sweet potato, Perilla Leaves, and chewy rice cake.

Foreigners love this dish because they prefer chicken to pork or beef. Also, it’s fun and interactive to eat. It’s like hot wings but cooked in a pan right in front of you!
Recipe:

Spicy Chicken Barbecue (Dakgalbi)
Boneless chicken 150g
Potato 30g
Carrot 30g
Onion 30g
Spring onion 20g

*sauce

Chili paste 1Tbsp, Chopped garlic 1/2tsp

Chopped spring onion 1tsp, Soy sauce 1/2 Tbsp

Sesame oil 1tsp, Water 2/3c, Sugar 1/2 Tbsp

1. Slice or cut vegetable and chicken into small chunks.

2. In a hot pan sear the chicken and saute the vegetables except

for spring onions.

3. Add sauce and let it simmer for 15 minutes.

4. Add more water as necessary.

5. Cook until all ingredients are cooked and sauce has thickened.

From Myeongdong 1-bonji in Chuncheon
Chicken Fried Rice
Poor Chicken. Even the Eggs are Delicious
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