MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chuncheon Dakgalbi
Categories: Poultry, Potatoes, Greens, Rice, Chilies
Yield: 4 servings
MMMMM---------------------DAK KALBI SAUCE----------------------------
4 tb Gochujang
3 tb Red chile powder; gochukaroo
1 tb Korean curry powder
1 ts Garam masala
1/8 ts Ground black pepper
2 tb Apple-lemon soy sauce
4 ts Dark soy sauce
2 tb Red wine
3 ts Sugar
2 tb Maesil syrup
1 tb Sesame oil
2 tb Garlic pear seasoning paste
MMMMM-------------------------DAK KALBI------------------------------
1/2 Sauce from above
1 1/2 lb Chicken
6 oz Sweet potato
6 oz Green cabbage
1 Onion
4 oz Rice cake
3 Green onions
6 Perilla leaves; up to 10
Make the Dak Kalbi sauce by mixing all the ingredients together. Set
aside.
Remove fat and skin (optional) from chicken and cut into bite-size
pieces.
Marinate chicken with the sauce. Use about 1/2 of the sauce to coat
all the chicken. Leave chicken for 1 hour or overnight.
Peel onions and sweet potato. Cut onions and cabbage into roughly 1"
squares. Cut sweet potatoes into 1" squares with 1/3" thickness. Slice
green onions.
Cut perilla leaves into 1/2" strips.
Heat pan and add chicken, rice cakes, and sweet potato. Add 3 tb water
and sauté on medium heat for about 5 minutes.
Add remaining vegetables (cabbage, green onions, onions) and saute on
medium heat for 10-12 minutes until the chicken is fully cooked. Taste
and add more sauce if necessary.
Finish the dish by adding cut perilla and optionally some toasted
sesame seeds.
Serve with rice. You can also eat it with some ssam. For an extra
treat, finish the meal by making fried rice with drippings from the
pan and any leftover chicken from the table. Add some remaining ssam
lettuce if you like.
RECIPE FROM:
https://kimchimari.com
Uncle Dirty Dave's Archives
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