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How to make delicious and authentic 'Chuncheon style dak galbi' at home.
Dak galbi or dakgalbi (ë‹ê°ˆë¹„, Korean spicy chicken stir fry) is past far my all time favorite Korean dish. That's probably because growing up I had this repast a couple of times a calendar week because my parents had owned a dak galbi eatery for ten+ years.
And, I absolutely loved having it every fourth dimension! I considered information technology as my privilege. 🙂
What is Dak galbi /Dakgalbi
Essentially, dak galbi / dakgalbi (ë‹ê°ˆë¹„) is spicy chicken stir fried in a big pan, which is often a cast fe pan.
Chopped craven is marinated in a mix of spicy Korean sauce then stir fried with rice cakes, sweet potatoes, green cabbage, and perilla leaves.
Dak galbi originated from Chuncheon (춘천), a beautiful lake city of Gangwon province in Korea. (It's also the identify where I spent the kickoff x years of my life!)
At some restaurants, you can ask for bone-in chicken (slightly cheaper) or boneless chicken. I always preferred boneless craven dak galbi since it'due south more than convenient to eat.
Yous can as well see some restaurants selling chargrilled version (숯불ë‹ê°ˆë¹„), which is some other of my favorite dishes. This is cooked differently and results in a slightly different gustation to regular dak galbi; Yous can use this grilled gochujang craven recipe for that.
Nowadays, there are many variations on dak galbi one of which includes cheese dak galbi. Y'all can dip the cooked dak galbi in melted cheese from the pan. Yum!
How to Make Dak Galbi, the Eatery Way, at Habitation
- Typically, dak galbi is cooked and served in a large round bandage iron pan at a eatery. And I personally recollect information technology is essential that yous eat it this way considering it tastes and then much better! Trust me! I use this bandage iron skillet (12 inch) for my cooking and it'due south merely perfect.
- I dear cooking dak galbi at the table (over the portable gas burner) and so that we can eat it as things become gear up. Typically, the cabbage and rice cakes cook the fastest and the sweet potato the last. If you were to wait until everything cooks then somethings could over cook equally a issue.
- Prepare some lettuce, perilla leaves, sliced garlic, ssamjang (spicy dipping sauce) to make a wrap just like you would with other Korean BBQ.
- When y'all are well-nigh finished the meal (make sure you leave some meat, vegetables and the sauce in the skillet), you can add together some (cooked) udon noodles or rice and stir fry them. I typically use 1 cup of steamed rice, some chopped kimchi, a dash of sesame oil and some shredded seasoned seaweed. Some restaurants as well crack an egg over the rice but I personally prefer without it. Besides, I don't normally add additional sauce to cook the noodles or rice, merely if you desire you could add some gochujang (about 1 Tbsp) or make actress marinade then add it.
The above photo shows how you should cease the dak galbi repast. Anyway, I hope you lot enjoy my recipe!
FYI, a lot of people already commented that it's the best dak galbi recipe they tried and the flavor is comparable to Chuncheon style dak galbi. I hope you effort my recipe with some conviction. 🙂
Ingredients for Dak galbi, ii to 3 servings
Master
- 500g /1.1 pounds chicken thigh fillets (you tin can use a whole chicken or craven breast instead), cutting into bite size pieces
- 1/2 medium sweet potato (180g/6.3 ounces), cut into long thick sticks (like English language chips)
- ane/two small carrot (60g/2.i ounces), diagonally sliced
- 1/four pocket-size cabbage (320g/0.seven pounds), shredded
- x Korean perilla leaves (35g/1.two ounces), thinly sliced
- 18 fresh Korean rice cakes pieces (175g/ half dozen.i ounces), separated, if you use pre-packaged rice cakes, separate them first so soak in warm h2o for ten minutes earlier you utilize them.
- Some cooking oil (two to 3 Tbsp) – I used rice bran oil
Marinade sauce
- three Tbsp gochujang (Korean chili paste)
- 2 Tbsp rice vino
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp raw carbohydrate
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 1 tsp Korean curry powder
- one/2 small onion (35g/1.2 ounces), grated or minced
- A few sprinkles of ground black pepper
* 1 Tbsp = 15 ml
**If you want to learn more about Korean ingredients, check my essential Korean cooking ingredients list!
How to Make
1. Combine all the marinade ingredients in a bowl and mix them well. Cascade the sauce over the chopped craven and marinate for at to the lowest degree 30 mins. (Though I strongly recommend marinating it for at least 4 hrs, and if you can afford more fourth dimension, for overnight for improve flavored craven. Even so if yous are really short of time, 30 mins is OK.)
2. Preheat a large skillet on medium high heat and once heated add some cooking oil. Put all the vegetables and rice cakes into the skillet and add the meat on summit. Cook them on medium loftier heat for iii-four mins. And then reduce the heat to medium to medium low and cook farther until all is cooked (near 10 – 15 mins). During cooking, stir often to avoid nutrient sticking onto the pan. You can encompass with a hat to speed up the cooking process.
3. Serve with rice and other Korean side dishes (optional).
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Chief
- 500 g chicken thigh fillets (1.1 pounds), yous tin can utilize a whole craven or craven breast, cut into bite size pieces
- 1/2 sweetness spud (180g / 6.3 ounces), cut into long thick sticks (like English fries)
- ane/two carrot (60g / ii.ane ounces), diagonally sliced
- 1/4 cabbage (320g / 0.vii pounds), shredded
- x leaves Korean perilla (35g / i.2 ounces), thinly sliced
- eighteen pieces Korean rice cakes (175g / half-dozen.ane ounces), separated, if you utilize pre-packaged rice cakes, dissever them starting time then soak in warm h2o for 10 minutes before you lot use them
- Some cooking oil (2 to iii Tbsp) - I used rice bran oil
Marinade Sauce
- iii Tbsp gochujang Korean chili paste
- 2 Tbsp rice wine
- 1 Tbsp gochugaru Korean chili flakes
- 1 Tbsp soy sauce
- ane Tbsp raw sugar
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- i tsp Korean curry powder
- 1/2 onion (35g / 1.2 ounces), grated or minced
- Few sprinkles ground black pepper
-
Combine all the marinade ingredients in a bowl and mix them well. Cascade the sauce over the chopped chicken and marinate for at least 30 mins. (Though I strongly recommend marinating it for at least four hrs, and if you tin can afford more time, for overnight for better flavored chicken. Still if y'all are really short of time, 30 mins is OK.)
-
Preheat a large skillet on medium loftier oestrus and one time heated add some cooking oil. Put all the vegetables and rice cakes into the skillet and add the meat on meridian. Cook them on medium high heat for 3-4 mins. Then reduce the heat to medium to medium depression and cook further until all is cooked (about 10 - 15 mins). During cooking, stir often to avoid food sticking onto the pan. Yous tin cover with a chapeau to speed upwards the cooking process.
-
Serve with rice and other Korean side dishes (optional)
* one Tbsp = 15 ml
** How to Brand Dak Galbi, the Restaurant Way, at Domicile
- Typically, dak galbi is cooked and served in a large round cast iron pan at a restaurant. And I personally think it is essential that you swallow it this fashion because it tastes so much improve! Trust me! I utilise this bandage atomic number 26 skillet (12 inch) for my cooking and it'southward merely perfect.
- I dear cooking dak galbi at the tabular array (over the portable gas burner) and then that we tin eat it as things get gear up. Typically, the cabbage and rice cakes melt the fastest and the sweet spud the last. If yous were to wait until everything cooks and then somethings could over cook as a result.
- Fix some lettuce, perilla leaves, sliced garlic, ssamjang (spicy dipping sauce) to brand a wrap only like you would with other Korean BBQ.
- When you lot are nearly finished the meal (make certain you leave some meat, vegetables and the sauce in the skillet), you can add some (cooked) udon noodles or rice and stir fry them. I typically employ ane loving cup of steamed rice, some chopped kimchi, a dash of sesame oil and some shredded seasoned seaweed. Some restaurants too crack an egg over the rice but I personally prefer without it. Likewise, I don't commonly add additional sauce to cook the noodles or rice, just if you lot desire you could add some gochujang (nigh 1 Tbsp) or brand actress marinade then add it.
Calories: 552 kcal | Carbohydrates: 41 m | Protein: 31 chiliad | Fat: 28 g | Saturated Fat: 7 thousand | Cholesterol: 163 mg | Sodium: 591 mg | Potassium: 730 mg | Cobweb: 4 yard | Carbohydrate: xi g | Vitamin A: 5800 IU | Vitamin C: 33.7 mg | Calcium: 75 mg | Iron: two.5 mg
The nutrition information shown is an estimate provided past an online diet estimator. It should not exist considered a substitute for a professional person nutritionist's advice.
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Source: https://mykoreankitchen.com/dak-galbi/