Can you imagine a bite on a soft, juicy sweet and spicy chicken? Well, don’t just imagine things cause I prepared a short recipe of my favorite Korean dish Dakgalbi!
It’s not only delicious but it’s also easy to prepare. This dish is actually a spicy stir-fried chicken. Just to give you a proof of how much I love this food, I prepared this in one of the prestigious cooking contest here in the Philippines. I could still remember the look on their face when I presented it to the judges. One of the judges almost raised his eyebrows when he first tasted my dish (maybe it’s too spicy for him) but that didn’t stop him from taking a few more bites.
Oh and by the way, Dakgalbi literally means Chicken (Dak / 닭) and Galbi meaning grilled meat (Galbi/ 갈비).
- First remove the fat of the 150g chicken, wash in cold water. Cut the chicken bite-size and soak in 2tbsp milk for 30 minutes.
- Combine the seasoning sauce: 2tsps soy sauce, ½ tbsp chili powder, sesame oil, minced garlic, cooking wine, 1tsp corn syrup, sugar, 1/4tsp salt, pinch black pepper powder.
- Wash the chicken in cold water and drain well. Marinate the chicken in half of seasoning sauce for an hour.
- Slice the ingredients. Slice the 50g onion in 5cm long, .5 cm thick; 40g cabbage in 5cm long, 1.5cm-wide; 50g sweet potato in 1cm x 1cm squares, 5cm long.
- Preheat the pan and add 2 tbsps of oil. In low heat put the marinated chicken, slice 1 string ddeokboggi-ddeok (rice cake, tubular size), and sweet potato flat-wise. Then add the onion, cabbage and the other half of the seasoning sauce on top.
- Do not stir the ingredients for 2-3 minutes. Wait until the bottom part of the chicken is cook.
- Turn the ingredients over, and again, let them cook without stirring again. Then stir all the ingredients until it’s fully cook.
- Serve while it’s hot with a cup of rice or just as it is.
And there you have it! Here’s a tip, I actually learned this recipe in KCC’s cooking class. ^^So if you are into cooking or you wish to learn how to cook your favorite Korean food, then it’s time for you to be the next Dae Jang Gum and learn more of Korean dishes in the Hansik class!
Class Schedule: Every Tuesdays within the class term
Time: 10am to 12:30pm AM session / 2:30pm to 5pm PM session
Course fee: Php 400* / session (Inclusive of ingredients)
Written by Regine Monsanto