Make Korean Dak Galbi Right at HomeMarch 15, 2019
While I’m thankful that people seem to have finally gotten over playing Psy’s songs over and over again, Manila’s love affair with other things Korean, however, appear to be far from over. To be fair, I don’t really mind. I’d be the last person to complain about all the shiny new smartphones, pretty girls in short shorts (doing slightly NSFW choreographed dance numbers), and the food—the glorious food—that we have thanks to Korea.
Dak Galbi is a popular dish among Korean college students who want something tasty and yet affordable to eat. It was originally developed in Chuncheon City as a cheap anju (food you eat while drinking) alternative to other more expensive grilled delicacies. So yeah, it was basically Korean pulutan.
Our version uses Bounty Fresh chicken to ensure that the breast meat we use is of high quality, but at a price that won’t break the bank. The addition of gochujang keeps the flavors in the dish authentic while giving that spicy-sweet kick that goes perfectly with a bottle of Soju.
Korean Dak Galbi
Total Time: 25 minutes | Yield: 4 servings
Ingredients for the Dak Galbi
- 500 g Bounty Fresh Chicken breast slices
- 2-3 tbsp sesame oil
- 1/2 cup leeks, thick slices
- 1/4 cup julienned carrots
- 1 pc white onion, sliced
- 5 pcs shitake mushrooms, sliced
Ingredients for the Marinade
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp soy sauce
Ingredients for the Sauce
- 2 tbsp gochujang
- 1 tbsp chili powder
- 2 tsp minced garlic
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- Marinate chicken for at least 20 minutes before you start cooking.
- In a bowl, mix together the dak galbi sauce ingredients until they’re all well combined, set aside.
- In a pan, heat some sesame oil and sauté the onions and leeks. Add in the marinated chicken slices and continue cooking.
- Add the carrots and mushrooms.
- Take the dak galbi sauce you had set aside and pour it in while continuously mixing. Cook everything until the sauce thickens.
- Transfer the finished dish to a sizzling plate and serve immediately.