Introduction to Korean Food and Dakgalbi
Korean food is known for its bold and unique flavors, with a focus on fermented ingredients like kimchi and gochujang. One popular dish that embodies these flavors is dakgalbi, a spicy stir-fry made with marinated chicken and a variety of vegetables.
History and Origins of Dakgalbi
Dakgalbi, also known as “chicken galbi,” originated in the city of Chuncheon in the Gangwon province of South Korea. The dish became popular in the 1950s and 60s, and has since spread throughout the country and even internationally. It is said that the dish was created by a street vendor named Ma Bok-rim, who used to sell chicken and vegetables stir-fried with a spicy sauce on a hot plate.
How Dakgalbi is Made and Served
Dakgalbi is typically made with marinated chicken, which is then stir-fried with a variety of vegetables, such as cabbage, sweet potato, and perilla leaves. The dish is commonly flavored with gochujang, a Korean chili paste, as well as other seasonings like soy sauce and garlic. It is usually served with a side of rice and can be topped with cheese for added flavor.
Popular Variations of Dakgalbi
There are several variations of dakgalbi, each with their own unique flavors and ingredients. Some popular variations include dakgalbi chige, which is made with a spicy stew-like broth, and dakgalbi jjim, which is a steamed version of the dish. Additionally, some restaurants offer the option to add additional ingredients like ramen noodles or dumplings to the dish for added texture and flavor.
Where to Try Dakgalbi in South Korea
If you’re looking to try dakgalbi in South Korea, Chuncheon is the best place to start. The city is known as the birthplace of the dish and is home to many restaurants that specialize in it. Additionally, dakgalbi can be found in many other cities throughout the country, including Seoul and Busan. Some popular restaurants that serve dakgalbi include Chuncheon Dakgalbi and Myeongdong Dakgalbi.
Korean food is a diverse and delicious cuisine that offers a wide range of flavors and dishes. One popular dish that embodies the bold and unique flavors of Korean food is dakgalbi, a spicy stir-fry made with marinated chicken and a variety of vegetables. With its origins in the city of Chuncheon, dakgalbi has become a beloved dish throughout South Korea and is enjoyed by locals and tourists alike. From its history and origins to the different variations and where to find it, dakgalbi is a must-try for anyone interested in Korean food.
Let’s make Dakgalbi
Dakgalbi recepies
Material
Chicken leg meat 720 g (4 lumps)
Seasoning chicken: salt 3~4 pinch, pepper powder tap.
1/8 cabbage, 1/4 carrot, 1 green onion, 2 cheongyang peppers, 10 perilla leaves
Spicy stir-fried chicken sauce: Cheongyang red pepper powder (3) spoon, red pepper powder (2) spoon,
Red pepper paste (2) spoon_repellent, brewed soy sauce (3) spoon, anchovy sauce (0.5) spoon,
(1) spoon of sugar, (1) spoon of oligosaccharide, (2) spoon of cooking wine,
Minced garlic (1) spoon, minced ginger (0.3) spoon, pepper tap.
(3) spoons of cooking oil
(Based on rice spoon / Low difficulty level / 3 servings / Cooking time around 20 minutes)
Cook
1.
If you use the meat with bones instead of chicken with bones, It is easy to make and eat dakgalbi.
My family hated dry meat, so we used chicken leg meat with only chicken leg meat.
2.
Wash it clean under running water.
Cut off the excessively yellow parts with scissors.
Cut it into good sizes to eat.
If you cut it with scissors, you don’t have to wash the cutting board, so it’s simple.
If you peel off all the oil or cut off all the oil,
It doesn’t taste savory.
You’d better cut off the yellow thick part.
Season the chicken with salt and pepper.
3.
The vegetables prepared for Dakgalbi are cabbage, carrots, green onions, perilla leaves, and cheongyang red pepper.
Cut the cabbage into big pieces, slice the carrot thinly, and cut it diagonally again.
Cut the green onions into long and large pieces and trim them.
4.
When perilla leaves are cooked, you lose your breath.
Cut it in two, or three, and cut it into big pieces.
I put in about 10 sheets, but I can put more.
For the spicy stir-fried chicken recipe, I also prepared two Cheongyang peppers cut diagonally.
Other ingredients that are good for making dakgalbi are…
There are sweet potatoes, tteokbokki, and rice cakes.
I’m going to fry rice later, so I’ll make enough sauce for Dakgalbi.
Add rice cakes or sweet potatoes to cover it well.
5.
Make spicy stir-fried chicken sauce.
Cheongyang red pepper powder (3) spoon, red pepper powder (2) spoon,
Red pepper paste (2) spoon_repellent, brewed soy sauce (3) spoon, anchovy sauce (0.5) spoon,
(1) spoon of sugar, (1) spoon of oligosaccharide, (2) spoon of cooking wine,
Minced garlic (1) spoon, minced ginger (0.3) spoon, pepper tap.
Put 2 spoons of red pepper paste.
Red pepper powder was divided into 3 spoons of spicy Cheongyang red pepper powder and 2 spoons of regular red pepper powder.
When it’s made with chili powder that’s not spicy,
I thought it wasn’t enough, but the spicy chili powder came to life.
It became a delicious spicy stir-fried chicken golden recipe.
If you don’t have Cheongyang red pepper powder, you can add spicy peppers or a little seasoning.
6.
You can make the spicy stir-fried chicken sauce in advance and ripen it.
You can mix it with chicken and ripen it right away.
7.
Add the spicy stir-fried chicken sauce and mix well.
You can cover it with plastic wrap and ripen it in the refrigerator for 30 minutes to 1 hour.
If the housewarming party prepared a menu of food, we only prepared ingredients and chicken ripeness.go
It would be great to sizzle in a pan on the spot.
8.
Heat a large frying pan with plenty of oil.
9.
Add seasoned chicken first and stir-fry.
If it’s too high, the sauce can burn, so turn it on medium low heat.
Spread widely and let the chicken cook evenly.
10.
If it hardens when pressed with a stir-fried spoon, it is cooked.
It is red seasoned meat, so it may not be possible to check if the insides are cooked.
In that case, cut the largest piece in half with scissors and check the inside.
11.
If chicken leg meat is cooked, add cabbage and carrot first and stir-fry.
12.
At this time, the bulky cabbage could pop out.
Using two spatula, stir-fry them rhythmically.
If you prepare housewarming food, there will be something to see.
It will be a more interesting meal time.
13.
When cabbage is out of breath, add green onions and chili peppers.
Stir-fry green onions until they are slightly out of breath.
14.
The perilla leaves should be added at the end when the green onions are cooked.
15.
Perilla leaves ripen well in the remaining heat and die quickly.
Put it in, rummage once or twice, and turn off the heat right away.
If you add more than you think,
The subtle scent of perilla leaves becomes a live recipe for Dakgalbi.
A spicy, sweet and chewy chicken dish!
It’s a recipe for Dakgalbi that I haven’t tasted in a while.
How about a recipe for dakgalbi as a housewarming food or a weekend menu?
If you put induction on the table and fry it in a big pan and make dakgalbi,
You can enjoy it with a different taste than when you make it all.
Don’t forget to eat fried rice at the end.
Feel free to add any ingredients you want, such as rice cakes or sweet potatoes.
