“Dak-galbi” is a popular dish of “Chuncheon” in Gangwon-do Province. When I visited Chuncheon in my twenties, the first thing that I did was eating dak-galbi at a local restaurant. In fact, I don’t exactly remember the taste, but the romantic mood of October is never being forgotten. The secret of Dak-galbi is that its sauce is very similar to that of “Tteok-bokki”. What makes a difference is the flavor of chicken and the chicken fat. Korean Sweet Potato is also a popular ingredient of “Dak-galbi”.
Chicken drumstick meat (1.3lb /600g), rice cake (9oz/250g), carrot (3.5oz/100g), onion (3.5oz/100g), sweet potato (3.5oz/100g), cabbage (3.5oz/100g), 20 perilla leaves(0.7oz/20g),
Sauce: Garlic (0.5oz/15g), gochujang 2T, red pepper powder 2T, soy sauce 2T, sugar 3T, sesame oil 2T
- Cut the chicken into bite size pieces. You can also use chicken breast, but we need some chicken fat for dak-garlbi, so I recommend drumstick meat which has fatty skin. Sprinkle a pinch of salt and black pepper. Marinade chicken by hand. Set aside.
- cut onion into bite size pieces.
- slice sweet potato a little bit thick, so that the slices don’t be broken while being cooked.
- cut cabbage into bite size pieces. These will become very soft when cooked.
- cut perilla leaves into big pieces. They will shrink when cooked.
- chop garlic cloves. You can mince or slice, too.
- cut carrot into similar size with sweet potatoes
- I bought this freshly cooked rice cake a few hours ago. It’s still soft like this. cut this bar rice cake into bite size pieces. They’re very sticky. If you have dried rice cakes, soak them in water for 5 to ten minutes before cooking.
- put all the ingredients into a big mixing bowl. Add sauce ingredients. combine them all together by hand, so that all the ingredients are coated with the sauce.
- Heat a skillet. When the skillet is ready, put all the chicken mixture to the pan. And stir them.
- Stir the mixture for 2 or 3 minutes, add half cup of water. stir it to mix water with the sauce.
- Cover the pan with a lid, and cook for around 10 minutes.
- Open the lid, and poke the sweet potato slices with chopsticks. ISweet potato is hard, so it takes longer time than other ingredients.
- Put some cheese on top of dak-galbi. I did only for the half, so that I could taste both of the parts. Turn off the heat, and serve!