닭갈비

닭갈비 (Dakgalbi)

The bold flavors of curry powder, chili pepper, garlic and soy sauce combine to form a wonderful base for this chicken and sweet potato stew.

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Ingredients

  • 300g chicken thighs, cut into bite sizes
  • 150g sweet potatoes, sliced
  • 1/2 medium onion, sliced
  • 1/2 small carrots, sliced
  • 1/4 cabbage, sliced
  • 1/2 cup water
  • 1 tablespoon vegetable oil
  • 3-4 깻잎, sliced, optional
  • 7-10 pieces 떡국떡, optional

Sauce

  • 2 tablespoons red pepper flakes
  • 1 tablespoon red pepper paste
  • 1 teaspoon honey
  • 1 tablespoon sweet rice wine
  • 1 teaspoon garlic, minced
  • 1 teaspoon soy sauce
  • 1 teaspoon curry powder
  • 1/4 teaspoon powdered ginger

Directions

    Mix chicken with sauce mixture
  1. In a medium bowl, mix sauce mixture then add chicken and coat with sauce.
    2. Stir fry chicken, carrots and sweet potatoes
  2. In a large wok, heat oil and stir fry chicken, carrots, sweet potatoes over medium low heat for about 3 minutes.
    3. Cook under low heat with lid on for about 10 minutes.
  3. Add water, then cabbage, onions, sesame seed leaves and 떡. Stir to distribute sauce evenly then cover. Reduce heat and simmer for about 10 minutes. Serve with rice.

Notes & Tips

  • 깻잎 is optional. On this one I added 깻잎 at the very last stage so I can pick it out for Aaron.
  • 떡 is also optional. In this example, I didn't have any 떡 on hand. 떡국떡 comes from a thick, round stick, cut at an angle to form oval-shaped slices.
Tagged Chicken, 닭, 한식, Korean, Spicy, 매움

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