Spicy Stir-Fried Chicken with Vegetables(Dakgalbi)

….Dakgalbi is a delicious, spicy grilled chicken dish that’s a popular choice for family or friends who are getting together. Dakgalbi is one of my husband’s favorite Korean dishes, and now I know how easy it is to make it. He ate this dish for the first time during his military service. There were lots of Dakgalbi restaurants around the military base, because it’s spicy, delicious, and cheap dish for them. My husband was excited to talk about his military service… haha. Also he added an interesting story for me. Dakgalbi became a menu that started at chicken farms in poverty after the Korea war. Now it’s loved by a lot of Koreans everywhere. When we go to a restaurant with family and order Dakgalbi, they’ll bring out a large pan filled with the Dakgalbi ingredients as well as some side dishes. While the pan cooks on the tabletop, we can watch until it’s cooked nicely. When we’re almost completely finished, they bring out some rice, mix it with the leftovers in the pan and quickly fry up some spicy stir fried rice. For many people I know, this is our favorite part!! Now, I can make it at home….A few days ago, my daughter asked me about this recipe. I organized the recipe today, hoping it will help her later.

Servings: 4

Time: 50 minutes

Ingredients:

1. 600 g chicken thighs, removed fat and skin, scored, cut into 1–2 bites size
2. 1/2 cabbage, cut into 1–2 inches
3. 1/2 onion, cut into 1 inch
4. 1/2 yellow zucchini, cut into one bite size
5. 1/2 sweet potato, cut into one bite size
6. some rice cake to taste, cut into one bite size
7. 1 shallot, cut into one bite size
8. 10 perilla leaves, cut into one bite size
9. 1 carrot, cut into one bite size(this is optional)
10. 3–5 king oyster mushrooms, sliced into one bite size
11. 8–10 Shishito peppers
12. 1 tbsp unsalted butter
13. 1 tbsp avocado oil
14. 2 tbsp ginger juice(or 1/2 tbsp fresh ginger juice and 2 tbsp sake)
15. 1 tbsp sesame seeds
16. 1 tbsp sesame oil
17. 4 cups steamed rice
18. some dried seaweeds for fried rice

For spicy sauce:

1. 2 tbsp chili powder
2. 1 tbsp spicy chili powder
3. 2 tbsp gochujang
4. 1 tbsp Mat-Gan-Jang
5. 1 tsp fish sauce
6. 2 tbsp Mirin
7. 2 tbsp garlic, minced
8. 1 tbsp sugar
9. 1 tbsp honey

Cooking Instructions :

1. Score the chicken thigh lightly and cut into 1–2 inches into a tray.

2. Add the ginger juice onto the chicken thigh for 20 minutes.

3. Put the Mat-Gan-Jang, fish sauce, Mirin, minced garlic, sugar, chili powder, spicy chili powder, honey, and gochujang into a bowl to mix well.

4. Place all vegetables onto a tray.

5. Heat a pan with medium high heat and add the butter and avocado oil into the pan.

6. Put the sweet potato, onion, and shallots into the pan to stir fry them first.

7. Add the yellow zucchini, cabbage, and mushroom into the pan to keep stirring them for 1 minute.

8. Add the marinated chicken into the pan to keep stirring them for 2 minutes.

9. Add the Shishito pepper, rice cake, and the spicy sauce into the pan to keep stirring them until the chicken is cooked.

10. Add the perilla leaves, sesame seeds, and sesame oil into the pan. Add some Mat-Gan-Jang, if it’s too bland.

11. Serve it and when it’s almost completely finished, bring out some rice and mix it with the leftovers in the pan.

12. Cut into small sizes with scissors.

13. put the steamed rice and dried seaweed into the pan to stir them for 1–2 minutes.

14. Serve the stir fried rice into a bowl. Enjoy it.

You can also view this recipe on instagram.

https://www.instagram.com/p/Cra9E4er28r/