Dakgalbi (Korean Spicy Chicken) for picky people
#29: I still don’t like things that are healthy for me. #SCP.
We made this over spring break and it was DELICIOUS because it had everything I liked and nothing I didn’t. What else is new?
I adapted this from the recipe at Beyond Kimchee, mostly because I took out the things I didn’t like. Enjoy!
It’s suuuper spicy but really worth it!
Boneless skinless chicken thighs
Korean rice cake sticks (softened or fresh)
Korean sweet potato
2 tablespoon canola oil
2-4 tablespoon water
For the sauce:
3 tablespoon Korean chili paste (gochujang)
2 tablespoon soy sauce
Garlic cloves, minced
2 teaspoon curry powder
1 teaspoon ginger powder
2 tablespoon white wine
1 tablespoon sugar
1 tablespoon sesame oil
dashes of pepper
1. Combine all sauce ingredients!
Let me tell you a little about gochujang: it’s hot! But with all the spices added, it creates something delicious. But be careful with it, you don’t want to get this in your eyes.
3. Slice the potato into thin strips. These potatoes are super weird and really fibrous. You’ll want to steam them a few minutes in a bit of water in the microwave before adding them in.
4. Add chicken and potatoes to the lightly oiled hot pan. Add the other half of the sauce. It will be steamy so make sure the fan is on! Once sizzling, add a bit of water to make steam and add the rice cakes.
5. Once the potatoes and chicken are cooked, you’re good to go.
It’s so tasty!!! Serve with rice.