I'll show you how to make dakgalbi really tasty. Thanks for clicking now!
Dakgalbi can easily turn into chicken stir-fried soup with a lot of broth if cooked incorrectly. Of course, it's delicious even with a lot of soup, but you can call it dakgalbi only when you grill it properly without soup. The name "galbi" is also thought to mean that the chicken is not cooked with chicken ribs, but grilled over a strong fire like pork ribs or beef ribs. All of this know-how was captured in the video. Enjoy watching, be sure to try and enjoy! If you have any questions, please feel free to comment. I will respond to all comments. thank you
[main ingredient]
500g chicken leg or thigh
200g sweet potato
A handful of tteokbokki rice cakes
100g half an onion
1/4 cabbage 400g
3 green onions
[Seasoning Recipe]
3 tbsp red pepper paste
3 tbsp soy sauce
3 tbsp sugar
3 tbsp red pepper powder
3 tbsp cooking wine
2 tbsp minced garlic
1 tbsp oyster sauce
1 pear grinded
1 tsp curry powder
1 tsp black pepper
1 tsp sesame oil
1 tsp salt
[how to make]
1. Wash and trim the chicken legs or chicken thighs well under running water. There is no health problem even if you do not wash the chicken, but it is better to wash it clean because it gives off a lot of odor.
2. Make seasoning, marinate the chicken in the seasoning sauce, and marinate in the refrigerator for about 3 hours. It tastes good even without aging, but there is a big difference in taste between aged and unaged.
3. Trim the prepared vegetables.
4. Prepare a pan as large as possible, preheat it well, and stir-fry the sweet potatoes and rice cakes, which take time to cook first. It's good to give off the smell of green onion, so stir-fry it together.
5. Place the aged chicken on a pan, grill it well on both sides, and cut it into bite-size pieces.
6. Add the remaining vegetables and seasoning and stir-fry for another 10 minutes. Dak-galbi is delicious even when overcooked.
7. Depending on your taste, you can add mozzarella cheese and eat it. It is also delicious to stir-fry rice after eating.
8. Enjoy your meal!
[Cooking Tips]
1. When trimming the chicken, poke it with a fork so that the seasoning cuts through the inside well.
2. Please aging for at least 3 hours and less than a day. There is a lot of difference in taste.
3. If the size of the pan is small, add a small amount of cabbage and cut it into small pieces to make it easier to cook.
4. As a result of using all the pans of various shapes and materials at home for cooking dakgalbi, a wide cast iron pan is the best.
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