DAKGALBI

Korean spicy vegetables with chicken.

INGREDIENTS:

1lb boneless chicken ( thigh , breast) cut into bite size pieces

INGREDIENTS FOR THE MARINADE:

• 1-2 tbsp Gochujang (korean  red pepper paste)

• 1tbsp sesame oil

• 1 tbsp honey 

• 2 tbsp Gochugaru (korean red chilli powder ) 

• 2 tbsp Mirin

• 1 tbsp soya sauce 

• ½ tsp grated ginger 

• 8-10 cloves of garlic( grated )

INGREDIENTS FOR THE VEGETABLES:

• 1 1/2 cup cabbage cut into chunks

• 1 onion cut into chunks

• 1 carrot cut diagonally 

• 1 sweet potato cut into thick strips

• Few green leaves of your choice ( can substitute spinach, Bok Choy, Choi sum, sesame leaves etc

• 2-3 mushrooms sliced ( not pictured)

• Handful of tteok ( korean rice cakes - not pictured)

• 2-3 spring onions 

• Toasted sesame seeds for garnish

INSTRUCTIONS FOR THE VEGETABLES:

1. Marinate chicken with the sauce ingredients ( at least for an hour )

2. Heat 1 tsp  oil in a large skillet or large pan

3. Add vegetables and tteok ( except green vegetables)

4. Note that carrots and sweet potatoes take longer to cook than the other vegetables.

5. Sauté for few mins until vegetables are 30% cooked

6. Move them to the sides of the pan and add the marinated chicken in the centre of pan.

7. Let the chicken sear on one side first before turning it around 

8. Now mix and cover and  cook everything together on medium flame until chicken is done

9. Add green vegetables, spring onions  and cook for 1-2 mins more

10. Garnish with spring onion and toasted sesame seeds

NOTES:

• Do not over stir the dish 

• Takes only around 12-15 mins to fully cook