Sep 25, 2011

Weekend Cooking III - Chuncheon Dakgalbi

As I mentioned earlier in my Korea travelogue that I fall in love with Dakgalbi. I tried cooking it at home. Google around for recipes and found one that looks quite similar to what I had in Korea. Here's my version of Chuncheon Dakgalbi!

Quite easy to prepare, just need to season the chicken and cut up the vegetables. Stir fry at the dinner table like having steamboat. This suppose to cook over a large cast iron pan but I do not have one so I used the electric hot pot. It turn out quite well, almost 70% similar to the one I had in Korea... not too bad la! 

Recipe adapted and modified from "Easy Korean Food":
Ingredients: (Serve 2-3)
2 Boneless chicken legs (cut into bitesizes, seasoned with 1tbsp rice wine, pepper & 1/2 tsp ginger juice)
1/2 Onion
1/2 Carrot
1 Small sweet potatoes
150g Beijing cabbages
2 Spring onions
Some Ddeokbokki (Korean rice cake)
1/4 cup Chicken stock
Cooked short grain rice & toasted seaweed
Lettuce leaves

Marinate sauce:
1 tbsp Red pepper powder
1.5tbsp Gochujang (Korean red pepper paste)
1 tbsp Soy sauce
1/2 tbsp Brown sugar
1 clove Crushed garlic
Sesame oil

It will get nicer and more flavourful as it cooked and the sauce thickened.

1. Place the seasoned chicken pieces & onion into a mixing bowl, add in marinate sauce and mix well. Set aside.
2. Cut, slice and peel all vegetables as shown in the first picture.
3. Arrange the rest of the vegetables, chicken and stock on a shallow electric hot pot except rice and seaweed. Turn on high heat and stir fry till cooked at the dinner table.

Dakgalbi can be enjoyed on it own or wrapped in lettuce. When almost half or most of the Dakgalbi has been eaten, rice & seaweed are added to stir fry with the remaining sauce and meat in the pan.

And this is the favourite part of the Dakgalbi that I enjoy most! The piping hot rice is really a delish and full of flavour!


Dzoli said...

One pot full of yummies;)

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