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Make Korean Dak Galbi Right at Home

March 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 Galbi2

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.

Dak Galbi1

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.

Dak Galbi3

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

Procedure

  1. Marinate chicken for at least 20 minutes before you start cooking.
  2. In a bowl, mix together the dak galbi sauce ingredients until they’re all well combined, set aside.
  3. In a pan, heat some sesame oil and sauté the onions and leeks. Add in the marinated chicken slices and continue cooking.
  4. Add the carrots and mushrooms.
  5. Take the dak galbi sauce you had set aside and pour it in while continuously mixing. Cook everything until the sauce thickens.
  6. Transfer the finished dish to a sizzling plate and serve immediately.
Lars Roxas Lars Roxas

Laurence is a twenty-something turtle pretending to be a writer. In the past, he has worked as a warehouse clerk, Apple genius, martial arts instructor, copywriter, editor, english teacher, and personal trainer. He can’t swim or ride a bike, but he's done Judo on three continents. He has an MA in Creative Writing from the University of the Philippines, Diliman. Occasionally, his stories appear in real actual books. He makes awesome waffles.

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8 comments in this post SHOW

8 responses to “Make Korean Dak Galbi Right at Home”

  1. secretwalangclue says:

    is gochujang same as chili paste?

    • Katrina says:

      Hi! While gojuchang does have chili as one of its main ingredients, it’s not the same as regular chili paste. The latter is pretty much just straight up ground chili with some oil. Gojuchang, on the other hand, has soybeans and glutinous rice in it. The flavors are also very different between the two.

      I hope this helps! 🙂

    • Katherine Jao says:

      Adding to Katrina’s reply, gochujang’s flavour is on the sweeter side rather than the spiciness. 🙂

  2. Lonely Rose says:

    I love you Lars roxas!

  3. dianne says:

    where can i buy gochujang? thanks!

    • Nico Goco says:

      there are a lot of mom and pop Korean groceries nowadays which have gochujang in stock. but most large groceries (SM, Unimart, etc.) have an Asian section where you can probably find the sauce. 🙂

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