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
  3. In a large wok, heat oil and stir fry chicken, carrots, sweet potatoes over medium low heat for about 3 minutes.
  4. Cook under low heat with lid on for about 10 minutes.
  5. Add water, then cabbage, onions, sesame seed leaves and . 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.
  • is also optional. In this example, I didn't have any on hand. 떡국떡 comes from a thick, round stick, cut at an angle to form oval-shaped slices.
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