Dak Galbi

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.

• Prep time: 30 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 663
• Protein: 33 g
• Carbs: 67 g
• Fat: 32 g

Ingredients

• 600 g Chicken leg ( deboned and cubed )
• 3 tbsp gochujang
• 2 tbsp gochugaru
• 2 tbsp Korean soy sauce
• 1 tbsp White sugar
• 3 piece Garlic ( minced )
• 1 tsp Ginger ground
• 200 g Chou chinois pé-tsaï (translated from French) ( shredded )
• 1 piece Sweet potato ( cut into sticks )
• 1 piece Yellow onion ( sliced )
• 1 tbsp Sesame oil
• 5 piece perilla optional ( sliced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 200 g Rice cakes (Tteok) ( soaked in cold water )

Instructions

1. Prepare the aromatic base

   In a bowl, mix the gochujang, gochugaru, soy sauce, sugar, minced garlic, and ground ginger. Aim for a smooth, thick, bright red paste.

2. Cutting and preparation

   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. Searing and glazing

   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. Simmering and finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.