Dakgalbi (Marinated Chicken in Spicy Sauce)

Delicious! Dakgalbi (Marinated Chicken in Spicy Sauce), Version 2

Published January 17th, 2007 in Eggs and Poultry. Tags: Eggs and Poultry.

My favourite meal, Dakgalbi is one of the most popular foods that people are searching for on this blog. I posted about it 4 months ago and have gained a good reputation. I have been busy cooking new dishes every day, so I haven’t had the chance to have my favourite meal for nearly three months now. So since Dakgalbi is so popular amongst you and me, I thought I will do another post about it, but give it a more decent taste and mouth watering pictures. How does that sound?

I was so thrilled to try this out again and very happy with the result I got. OK, I will be honest here, my sister thinks that it wasn’t as good as the one from Dakgalbi street in Chuncheon, Gangwon province where it originates from, but come on! I am an amateur cook and if you compare my food with professionals that is Not Fair!!

Though we all agreed that it was definitely better than some of the local restaurants, so I want you to try it out, and tell me what you think of it. I will appreciate your comments even if you say something mean.

• Recommended equipment - Portable gas burner and double handled wok

Ingredients for 4 people

(Expected Prep time - 1 hour 15 minutes, Cooking time - 5 to 10 minutes)

-Meat and the first seasoning

• Chicken Breast 500 g
• Refined rice wine - 2 tbsp
• Ginger powder - ¼ tsp
• Pepper 3 sprinkles

-Marinade sauce (mix these well in a bowl.)

• Gochujang - 3 tbsp
• Minced garlic - 1 tbsp
• Korean chili powder - 1 tbsp
• Korean soy sauce - 1 tbsp
• Dark brown sugar - 1 tbsp
• Korean yellow curry powder - 1 tsp
• ½ an grated onion

-Side ingredients

• 1 medium size potato (using sweet potato is more authentic, though I forgot to buy one, so I added potato instead)
• ⅓ of a medium carrot
• ¼ of a small cabbage
• 11 perilla leaves (so called sesame leaves, ggaennip)
• Fresh rice cakes (Garaeddeok) 400g (It is a lot, but we love the rice cakes. If you are using pre packaged ones, soak them in cold water for 20 minutes before you use them.)

Prep

1. Rinse the chicken in cold water.
2. Cut it into mouthful pieces.
3. Put it into a bowl, then add the first seasoning on top.
4. Soak for about 15 minutes.
5. While you are waiting, wash the vegetables, peel the skin off as needed.
6. Thin slice the potato (or sweet potato), carrot, cabbage, and perilla leaves.
7. Add the seasoning sauce into the chicken bowl, mix it well, and leave it for 1 hour.

Cooking

1. Pre-heat the wok for about 20 seconds.
2. Put some olive oil in the wok.
3. Put all the vegetables into the wok and add the meat on top.
4. Stir them well while it is cooking and you can start to eat when it is cooked.

Enjoying Dakgalbi the restaurant way at home

1. Eat while Dakgalbi is cooking. (So you need to have a portable gas burner and double handled wok or nonstick pot) Eating a warm meal always tastes the best.
2. Prepare some lettuce and perilla leaves to wrap the cooked Dakgalbi. (I forgot to buy them, I don’t know what I was thinking.)
3. When you are nearly finished the meal, you can add some udong noodles or rice and stir fry them. (I used rice for us - 1½ cups of steamed rice, some finely chopped Kimchi, a dash of sesame oil, some ripped seasoned laver - I didn’t add any sauce, but if you want you can add some gochujang)

Some questions you might ask

1) When do I need to add some noodles or rice?

- If you have little bits of vegetables and meat left in the wok at the end of the meal, then it is the time to add them. This is a picture of the right time. Michael insisted that I shouldn’t post this picture, because it doesn’t look very appetizing, but to make it clearer I am sharing with you.

2) Is 500 g chicken really enough for 4 people?

- Well, while I was eating Dakgalbi, I thought ‘I wish I had added more chicken’. Though since I added a lot of rice cakes, it was very filling for 4 people, but if you going to add less rice cakes than I did, then Do add more chicken.

3) Is it OK to use a portable electric burner?

- I am not that fond of electric burners in general. If it is the only burner available for you, then I guess you can, but I always prefer gas burners. They heat faster and are easier to control.

Moroccan Eggplant with Garbanzo Beans

Moroccan Eggplant with Garbanzo Beans

This vegetarian dish is full of flavor, substantial, and makes a complete nutritious meal high in protein. The blended spices of garam masala make this dish rich tasting without being high in fat, and can be easily found in the spice section of your favorite market.

Prep and Cook Time: 35 minutes Ingredients: 1 large onion cut in half and sliced thin 5 medium cloves garlic, pressed 1 medium red bell pepper cut in 1 inch squares 1 medium eggplant, cut into 1 inch pieces pinch of red pepper flakes 2 tsp turmeric ½ tsp garam masala 1 15oz can garbanzo beans 1 15oz can lentils, drained ½ cup tomato sauce 1¼ cups + 1 TBS vegetable broth ½ cup raisins 1 TBS chopped fresh cilantro salt & black pepper to taste

Directions:

1. Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. This is our Stove Top Braising cooking method.
   
2. Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes. Season with salt and pepper. Serve sprinkled with chopped cilantro.
   
   Serves 4
   Serving Suggestions
   Serve with
   
   
   • Mediterranean Kale

Healthy Cooking Tips:

Cutting the eggplant and peppers into 1 inch pieces gives the spices a chance to come through in cooking without the vegetables overcooking. This recipe is organized so it can be made quickly. However, when adding the garam masala and turmeric, stir well and give it time to heat up, at least 1 minute, before adding liquid. You will get much more flavor by doing so.

Nutritional Profile

Introduction to Recipe Rating System Chart

The following chart shows the nutrients for which this recipe is either an excellent, very good or good source. Next to the nutrient name you will find the following information: the amount of the nutrient that is included in the noted serving of this recipe; the %Daily Value (DV) that that amount represents (similar to other information presented in the website, this DV is calculated for a 25-50 year old healthy woman); the nutrient density rating; and, the recipe's World's Healthiest Foods Rating. Underneath the chart is a table that summarizes how the ratings were devised. Read more detailed information on our Food and Recipe Rating System ...

Moroccan Eggplant with Garbanzo Beans 1.00 serving 411.19 grams 309.16 calories Nutrient Amount %DV Nutrient Density World's Healthiest Foods Rating molybdenum 124.28 mcg 165.7 9.6 excellent vitamin C 71.52 mg 119.2 6.9 excellent manganese 1.29 mg 64.5 3.8 very good dietary fiber 15.45 g 61.8 3.6 very good folate 230.18 mcg 57.5 3.4 very good vitamin A 2227.26 IU 44.5 2.6 good vitamin B6 (pyridoxine) 0.87 mg 43.5 2.5 good tryptophan 0.13 g 40.6 2.4 good potassium 1086.46 mg 31.0 1.8 good iron 5.22 mg 29.0 1.7 good phosphorus 285.32 mg 28.5 1.7 good copper 0.57 mg 28.5 1.7 good protein 13.99 g 28.0 1.6 good World's Healthiest Foods Rating Rule excellent DV>=75% OR Density>=7.6 AND DV>=10% very good DV>=50% OR Density>=3.4 AND DV>=5% good DV>=25% OR Density>=1.5 AND DV>=2.5%

In Depth Nutritional Profile for Moroccan Eggplant with Garbanzo Beans