Dak Galbi
Ingredients
- 600 gChicken leg (deboned and cubed)
- 3 tbspgochujang
- 2 tbspgochugaru
- 2 tbspKorean soy sauce
- 1 tbspWhite sugar
- 3 pcGarlic (minced)
- 1 tspGinger ground
- 200 gChou chinois pé-tsaï (translated from French) (shredded)
- 1 pcSweet potato (cut into sticks)
- 1 pcYellow onion (sliced)
- 1 tbspSesame oil
- 5 pcperilla (sliced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 200 gRice cakes (Tteok) (soaked in cold water)
Method
Tender chicken pieces glazed in a deep red sauce, surrounded by melting vegetables. Spicy steam rises from the pan as the sugar begins to caramelize and sesame oil scents the room.
- 1
In a bowl, mix the gochujang, gochugaru, soy sauce, sugar, minced garlic, and ground ginger. Aim for a smooth, thick, bright red paste.
- 2
Cut the chicken into large regular cubes. Coarsely chop the napa cabbage and onion. Cut the sweet potato into sticks. Soak the tteok in cold water for 10 minutes to soften them.
- 3
Heat oil in a large pan or wok. Sear the chicken over high heat. When the meat starts to brown, add the vegetables, drained tteok, and marinade. Stir so the sauce coats every ingredient.
- 4
Lower the heat, cover, and cook until the sweet potato is tender and the tteok are chewy. Finish with sesame oil, green onion, and shredded perilla leaves.
Frequently asked questions
How do you get this dish right?
- Use thighs instead of breasts; the meat stays juicy despite the high-heat cooking.
- The sauce should coat the spoon: if it's too dry, add a small splash of water to deglaze the pan.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.
