Recipes - Korean

Chuncheon Dak Galbi (Spicy Chicken with Vegetables)
Chuncheon Dak Galbi- edited


Chuncheon dak galbi is Spicy Chicken with Vegetables and it originated in the 1960's and is extremely popular in Korea. It is the perfect blend of spice and taste.
Cooking Time: < 15mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Korean









Ingredients:

1 whole chicken (cut into bite sized chunks)
1-2 tbsp canola/grape seed oil
1 sweet potato (thick slices)
1 onion (roughly diced)
2 green onions (sliced)
1 cup cabbage (roughly diced)
10- 12 kaettnip (Korean wild sesame leaves, sliced into big shreds)
1 cup Korean rice cake sticks (soaked in a bowl of cold water, optional)

Sauce:

2-3 tbsp Korean chilli paste
1 tbsp kochugaru (Korean chilli powder)
2-4 tbsp soy sauce
1 tbsp cooking sake
1 tbsp mirin
¼ tsp ground black pepper
2 clove garlic (minced)
2cm piece ginger (minced)
½ onions (minced)
1-2 tsp curry powder
1 tbsp sugar
½ tbsp corn syrup
1 tbsp sesame oil




Steps:
  1. Combine all the sauce ingredients in a bowl and add to chicken pieces. Mix well, and set aside in the fridge for at least 30 mins.
  2. Add oil to a heated non- stick frying pan/ skillet and add the marinated chicken pieces. Cook the chicken over medium heat for about 7 mins, taking care not to burn the chicken. Add sweet potato and cabbage and continue to cook the chicken and vegetables for another 5 mins or until chicken is thoroughly cooked.
  3. When the chicken pieces are cooked and the sauce thickened, add diced onion, rice cake and green onions. Continue to cook over medium heat for another 2-3 mins. Sprinkle kaettnip (Korean sesame leaves) and stir to combine. Turn off the heat and transfer pan to the table for family style eating.
  4. Your delicious Chuncheon dak galbi is ready to served.

N.B: When the chicken pieces have been eaten, add 1 bowl of cooked rice and 1 tbsp sesame oil to the pan. Fry the rice in the pan until the rice is well mixed or when the rice becomes crunchy. Turn off the heat and sprinkle 1 tsp sesame seeds and ¼ cup of shredded nori. Best to cook this dish is a wide non stick pan suitable to be served in the middle of the table.


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Chuncheon Dak Galbi (Spicy Chicken with Vegetables)

Chuncheon Dak Galbi (Spicy Chicken with Vegetables)

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Chuncheon dak galbi is Spicy Chicken with Vegetables and it originated in the 1960's and is extremely popular in Korea. It is the perfect blend of spice and taste.

Cooking Time: < 15mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Korean
Ingredients

1 whole chicken (cut into bite sized chunks)
1-2 tbsp canola/grape seed oil
1 sweet potato (thick slices)
1 onion (roughly diced)
2 green onions (sliced)
1 cup cabbage (roughly diced)
10- 12 kaettnip (Korean wild sesame leaves, sliced into big shreds)
1 cup Korean rice cake sticks (soaked in a bowl of cold water, optional)

Sauce:

2-3 tbsp Korean chilli paste
1 tbsp kochugaru (Korean chilli powder)
2-4 tbsp soy sauce
1 tbsp cooking sake
1 tbsp mirin
¼ tsp ground black pepper
2 clove garlic (minced)
2cm piece ginger (minced)
½ onions (minced)
1-2 tsp curry powder
1 tbsp sugar
½ tbsp corn syrup
1 tbsp sesame oil

Instructions
  1. Combine all the sauce ingredients in a bowl and add to chicken pieces. Mix well, and set aside in the fridge for at least 30 mins.
  2. Add oil to a heated non- stick frying pan/ skillet and add the marinated chicken pieces. Cook the chicken over medium heat for about 7 mins, taking care not to burn the chicken. Add sweet potato and cabbage and continue to cook the chicken and vegetables for another 5 mins or until chicken is thoroughly cooked.
  3. When the chicken pieces are cooked and the sauce thickened, add diced onion, rice cake and green onions. Continue to cook over medium heat for another 2-3 mins. Sprinkle kaettnip (Korean sesame leaves) and stir to combine. Turn off the heat and transfer pan to the table for family style eating.
  4. Your delicious Chuncheon dak galbi is ready to served.

N.B: When the chicken pieces have been eaten, add 1 bowl of cooked rice and 1 tbsp sesame oil to the pan. Fry the rice in the pan until the rice is well mixed or when the rice becomes crunchy. Turn off the heat and sprinkle 1 tsp sesame seeds and ¼ cup of shredded nori. Best to cook this dish is a wide non stick pan suitable to be served in the middle of the table.

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