Lately I’m drawing my “Feel Good” board and put on my refrigerator and read every time I pass it.
It keep reminds me of great things to remember for healthy thought and happy life.
^-^
The other day, I missed Korean Stir-fried Spicy Chicken call Dak-Galbi.
Dak-Galbi is one of my favorite Korean foods.
I used to go to Dak-Galbi restaurant with friends and family very often when I was living in Korea.
But I didn’t want to take Jacob because at that time, he couldn’t eat spicy food much.
One day, Jacob was about to leave from Korea to the States, so I decided to take him to Dak-Garlbi restaurant. Because I really wanted to introduce and share with him the food I really love and enjoy.
And guess what? He LOVED it! ^-^
It was very spicy for him, but he enjoyed how we serve the food, the atmosphere of the Dak-Galbi restaurant and of course the delicious Dak-Galbi!
This is the picture from the restaurant. As other Korean BBQ restaurant, you cook your food on your table. They give you an apron to wear while you are cooking & eating, so it will protect your clothes from the red sauce.
Dak galbi, also romanized dalk galbi, is a popular South Korean dish generally made by stir-frying marinated diced chicken in a gochujang (chili pepper paste) based sauce, and sliced cabbage, sweet potato, scallions, onions and tteok (rice cake) together on a hot plate.[1] It is a local specialty food for the city of Chuncheon, Gangwon Province, where dak galbi originates. Because of its origin, the dish is also called Chuncheon dak galbi.
From Wikipedia, the free encyclopedia
YAY~!!!
My Dak-Galbi’s set!! Haha.
You can cook on the stove and serve finished product to the table with other side dishes, but I like the atmosphere of cooking on the table. ^-^
My side dishes are seasoned pickled radish (Danmuji Muchim), Korean old fashioned way cabbage salad and my white kimchi.
Ohhh, you’ve got to have these side dishes for Dak-Galbi, this is what we serve with Dak-Galbi in Korea. You can also serve with lettuce, sliced chili, galic and Korean BBQ dipping sauce (Ssamjang) to wrap it all together.
The dressing on the salad is yogurt thousand island dressing. We like thousand island dressing. ^-^
Korean seasoned pickled radish (Danmuji Muchim) is simply seasoned Korean pickled radish (Danmuji) with Korean red flakes, sesame oil, sesame seeds, minced garlic and chopped green onion.
If you don’t have Korean red flakes, you can use cayenne pepper. Just be careful the amount you are putting in. It should be a side dish that cool you down while you are eating spicy chicken.
I made the sauce one day ahead. If you have time, make sauce one or a couple days ahead and ripening the sauce in a refrigerator.
It will combine all the flavors together so well, you will taste even more deeper flavor.
You can also marinate chicken in the sauce, but you don’t have to.
Here is my Dak-Galbi Sauce that I made the other day. I want to remeasure again, because it was delicious enough to be a recipe, but not good enough to be “Seonkyoung’s Recipe” lol
Am I too hard on myself?? lololol
Dak-Galbi Sauce
Ingredients
2 Tablespoons Gochujang (Korean red pepper paste)*
1 Tablespoon Korean red flakes
1 Tablespoon fish sauce
1 Tablespoon soy sauce
1 Tablespoon sesame oil
2 Tablespoons mirin (Seasoned rice wine)**
2 Tablespoons rice wine or white wine
1 teaspoon grated ginger
6 cloves garlic, minced (About 1 1/2 Tablespoon)
1 green onion, finely chopped
Directions
Add all ingredients in a small mixing bowl, whisk until well combined.
You can use it right away or cover, put in refrigerator for one or a couple of days. The sauce will be ripening in refrigerator, so you will have even more deeper flavor.
* Gochujang is Korean spicy red pepper paste, you can buy from your local Asian store or online.
** If you don’t have or can’t find seasoned rice wine – Mirin, you can substitute to rice wine or white wine you are using for the recipe.
1 lb. boneless skinless chicken (White, dark, or mixed), cut into bite size
1/2 medium onion, 1/2 inch thick sliced
1/4 medium cabbage head, cut into bite size (About 4-5 cups)
1/2 medium sweet potato, peeled, cut into 1/2 inch thick sticks
1 medium carrot, peeled, thinly sliced
Handful rice cake sticks (Tteok) plus more, if you like it!
5-7 perilla leaves (Korean sesame leaf), chiffonade (Cut into long, thin strips)*
Plate all the ingredients on a serving plate, and pour the sauce over the top right before you serve.
Sprinkle some sesame seeds if you like to.
*If you don’t have it, you can skip it.
1 lb. boneless skinless chicken (White, dark, or mixed), cut into bite size
1/2 medium onion, 1/2 inch thick sliced
1/4 medium cabbage head, cut into bite size (About 4-5 cups)
1/2 medium sweet potato, peeled, cut into 1/2 inch thick sticks
1 medium carrot, peeled, thinly sliced
Handful rice cake sticks (Tteok) plus more, if you like it!
5-7 perilla leaves (Korean sesame leaf), chiffonade (Cut into long, thin strips)*
Plate all the ingredients on a serving plate, and pour the sauce over the top right before you serve.
Sprinkle some sesame seeds if you like to.
*If you don’t have it, you can skip it.
Yeah, Yeah, My Dak-Galbi is ready to touch down to the hot pan!! ^0^
Shake it Shake it! Be careful not to burn yourself or guests. Because the sauce will pop open!
That is why we wear apron at the Dak-Galbi restaurant in Korea~ hahaha.
Ahhhhhhhh it looks SOOOOOOOOOOOOOOOOOOOO GOOOOOOOOOOODDDDDD!!!!!!!
I need to make this soon again!!!!Keep cooking, keep cooking…..
It still needs to cook some more, but after this… I and my husband lost our mind. We started eating side dishes to get our palettes are ready for it and start drinking shot of Soju~ 
So I don’t have picture of when it’s ready to eat…. lolololololololol
This is closest one.
Anyways, whenever you are almost done, and there are a bit of vegetables and sauce left on the pan, HEAT BACK UP!! It’s time for “Fried Rice”!! YEAH!
I added chopped green onion, lots of sesame oil, seeds, and lots of kim (Korean seasoned dried seaweed).
Oh, I didn’t miss Korea a bit at that moment. lol My homesick was gone for the night! lol
Again, I don’t have picture of when the fried rice was ready to eat. We’re so busy… to eating. lol
The point of making this fried rice is mix well with the leftover sauce, spread out thinly and evenly. Cook it on low heat to create nice crispy bottom. Then turn off the heat and ENJOY! ^-^
I think we enjoyed little too much, but it’s OK. Because after all, we “Felt SO Good”!!
I hope you to try this at your home with your family and friends, they will enjoy very much, I promise you!
