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Try this top-rated chicken recipe. “Dak galibi” (Spicy Grilled Chicken) is one of the number one dishes and restaurants specialising in only this dish are franchised throughout Korea.

Dak galibi was originally a local specialty in the city of Chunceon, near the capital Seoul. This city holds a major food festival each year called “Chunchon Makkuksu and Dak galbi” with Makkuksu being a type of noodle.

In Korean “Dak” means chicken and “galibi” means ribs but as far as I know chickens don’t have ribs as such. In Korea we use all parts of ckicken meat but since I prefer only to use chicken breast this is what is in my dish.

Traditionally, the chicken is sliced is marinated in a spicy sauce and then grilled over a special steel pan and served over various vegetables, sometimes over rice cakes, and sometimes with unsalted bacon or sausages.

Since the main ingredients are pretty affordable and the others are normally to be found in a Korean larder, this is any easy quick dish to make in the house for everyone from child to adult. For adults this is excellent food for drinking with and one of my personal favourites for drinking at least once a week.

It is fun to add some of your own favourite ingredients to this flexible dish so that you can make this recipe one of your own signature dishes.

The secret to good stir frying is not to put too much food in the frying pan at one time because otherwise the food can soak up oil without cooking well so you can lose nutrition and crispness especially from the vegetables.

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Slice finely the carrots, shallots and green pepper. I used a Slicer with a 0.75mm blade.

Slice roughly the spring onions and broccoli, cut the parsley and chives into around 3-4 cm lengths.

Slice the red or green chillies, depending on your preference you may slice finely for a stronger taste or leave them in large visible pieces so that they can be avoided by the eater.

Grate or slice the garlic and slice the potatoes and soak them in water (no salt needed) until you need them.

Slice the chicken breast and sausages into 1 cm thick slices at about a 45 degree angle and set aside.

Now let’s prepare the spicy sauce.Mix together tomato ketchup, Korean (or Japanese) sake, toasted sesame seeds, golden syrup, white and black ground pepper and toasted sesame oil in a bowl and then set aside.
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Heat a little bit of oil in a non-stick frying pan.

Add the garlic and chicken and then stir fry them for two minutes on a high heat then add sake and stir fry for another minute.

Drain the potatoes first and then add them and cover with a lid for a minute on a medium heat. Remove the lid and stir fry together for around a minute.

Do not overcook the potatoes at this stage since they will have more cooking time with the other vegetables.

Add the sliced sausages and stir fry all together for one or two minutes on a medium heat.

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Then add the broccoli, spring onions, shallots and fresh chillies and stir for one minute.

Then comes the green peppers and our prepared sauce and stir fry for a minute longer.

Take out a warmed plate and place the Dak galibi on it then garnish with some parsley and chives and then scatter a few sesame seeds and drizzle a little sesame oil over.

Now enjoy with your glass of wine

Preparation time: Less than 30 minutes

Cooking time: Less than 30 minutes

Serves: 4-6

Ingredients

You will need to buy these ingredients from a Korean super market:

  • Gochujang (Red pepper paste)

For the stir frying

  • 150 g sliced chicken breast
  • 150 g sliced chicken sausage
  • 5  g  grated garlic

For the sliced vegetables

  • 100 g sliced potatoes
  • 50 g sliced carrots
  • 50 g sliced shallots
  •  50 g thinly sliced broccoli
  •  15 g roughly sliced spring onions
  •  A medium sized red or green chilli, slice it finely (optional)
  •  50 g sliced green pepper
  •  10 g roughly  chopped fresh parsley (3cm)
  •  10 g roughly chopped chives(3cm)

For the spicy sauce

  • 2 tbsp Korean chilli paste
  • 1 tbsp  tomato ketchup
  • 1 tbsp toasted sesame seeds
  • 1 tbsp  golden syrup
  • ¼ tsp white ground pepper
  • ¼ tsp black ground pepper
  • 1 tsp toasted sesame oil
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