Dakgalbi
I had this dish for the first time traveling in Korea, and I really enjoyed it! Simple to make, delicious, and a healthy balance of different ingredients. I mostly followed this recipe (https://mykoreankitchen.com/dak-galbi/), but it doesn't _quite_ seem to replicate the same savory intensity that I experienced while I was in Korea. Definitely will iterate on this and try to further improve it.
Active Time: 30 min
Total Time: 4 hr
Ingredients
marinade ingredients:
> gochujang (3 tbsp)
> rice wine (2 tbsp)
> gochugaru (1 tbsp)
> soy sauce (1 tbsp)
> raw sugar (1 tbsp)
> Korean curry powder (1 tsp)
> black pepper
> garlic (6 cloves, minced)
> ginger (1 tsp, minced)
> onion (1/4, minced)
putting everything together:
> chicken thigh (~1 lb, ideally boneless + skinless)
> potato (1/2)
> carrot (1/2)
> cabbage (1/4)
> rice cakes (~1/3 lb)
> (optional) shredded cheese
> neutral oil
> lettuce, perilla leaves, ssamjang, etc
Instructions
1. Cut the chicken into bite-sized pieces and combine with all the marinade ingredients. Let marinade in the fridge, ideally at least >4h and up to overnight.
2. Prepare all of the other ingredients: cut the potato into long sticks (kind of like thick french fries), carrot diagonally, and cabbage into smallish pieces.
3. In a large skillet over medium-high heat, cook the chicken, potato, carrot, cabbage, and rice cakes. Cook for a few minutes, then reduce the heat to medium-low and cover. Continue to cook for ~10 minutes, stirring frequently, or until everything is fully cooked through.
4. (optional) Add some shredded cheese and lightly mix in.
5. Serve with lettuce wraps, perilla leaves, ssamjang, rice, etc. Enjoy!
Notes/Tips:
> Ideally, you'd want everything to cook through at roughly the same time. Usually, the potato will cook the slowest, so you'll want to cut those into relatively thin slices.
> For the full dakgalbi experience, consider serving the dakgalbi in the pan over a portable burner. And consider stir-frying some rice or noodles with the leftover dakgalbi + sauce!