spicy stir-fried chicken with vegetables(dakgalbi)
vakation
用料
| deboned drumsticks | 1 pound |
| soy sauce | 3 tbs |
| minced garlic | 10 cloves |
| minced ginger | 1 tbs |
| hot pepper paste (gochujang) | 1/4 cup |
| hot pepper flakes (gochugaru) | 1/3 cup |
| cooking wine | 1/2 cup |
| black pepper | 1/2 tbs |
| cabbage | 1 pound |
| onion | 1 |
| rice cake | 1 cup |
| sweet potato | 1 cup |
| green chili peppers | 2 |
| perilla leaves | 2 dozens |
| carrot | 1 |
spicy stir-fried chicken with vegetables(dakgalbi)的做法
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Cut the chicken into bite size pieces and put them into a bowl. Mix with 1 tbs soy sauce and ground black pepper by hand or a spoon. Set aside.
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Prepare the sauce by combining garlic, hot pepper paste, hot pepper flakes, 2 tbs of soy sauce, and cooking wine in a bowl. Mix it well with a spoon.
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Prepare a large, shallow, and wide pan or a grill for the dakgalbi. Spread the cabbage on the bottom of the pan. Add the onion, green chili pepper, carrot, rice cake, and sweet potato.
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Add the perilla leaves on top. You can cut them a few times or place the leaves whole. The leaves will shrink when cooked, so don't be afraid to be generous.
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Put the marinated chicken in the center of the pan, on top of vegetables. Put the sauce on top.
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Cover and cook over medium high heat for 2 or 3 minutes. Stir with a wooden spoon so the pan doesn't burn and ingredients and sauce mix evenly.
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Lower the heat to medium and cover. Cook for another 20 minutes, or until it's done. Keep stirring with a wooden spoon.
