Recipe: Dakgalbi ~ not so spicy Korean chicken dish

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I really wanted to share the failed cooking video with you, but looking at it will make you feel so nauseous, so I thought it would be better to save you the terrible experience. The nauseous feeling comes from all the shaking in the video. I put a GoPro on my forehead and filmed while cooking, but every movement created shocks in the video.

Don’ts for filming a cooking video:

  1. Don’t put a GoPro on your head. Use a tripod for stable footage.
  2. Don’t put the camera (too close) above the pan, it can create fog.

Luckily I could get some nice stills from the video to still share a photo recipe with you. This time the dakgalbi was really delicious and not so spicy as I used to make it. (I was out of hot pepper paste.)

Dakgalbi

3-4 portions | 20 min preparing | 15 min cooking
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Ingredients:

500 g chicken thigh
1 onion
½ crop cabbage
1 fat carrot
2/3 spring onions
1 teaspoon minced ginger
2/3 garlic gloves
1 fat sweet potato
3 tablespoons (vegetable) oil

(I didn’t use these things in the dish, but I really recommend them:)
1 cup rice cakes
1 tablespoon hot pepper paste (you can add more for more spicy)

Sauce:

4 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon hot pepper flakes
2 tablespoons curry powder
½ teaspoon black pepper
½ teaspoon salt
2 tablespoons sesame oil

One _ Cutting

Cut the onion, carrot, spring onion and chicken into bite size pieces. Mince the garlic and ginger. Put the garlic and ginger in a bowl for mixing with the chicken.

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Two _ Marinate meat

Mix all the sauce ingredients with the chicken, garlic and ginger.dakgalbirecipe-05

Three _ Cook

Add 3 tablespoons oil in a big wok. Sprinkle some cabbage as bottom layer. Place the chicken and other vegetables on top. Spread them nicely. Use medium high heat for cooking. Mix a bit, then let it sit with a lid.

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Stir a few times after a few minutes. Add a splash (4 tablespoons?) water and let it simmer. Make sure the chicken is not pink anymore. When you can easily break a sweet potato the dish is done.

Serve over rice.

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This dish tastes salty, sweet, slightly spicy and has a nice curry aroma. When I put in the curry, a block of powder fell in, but that actually made it taste quite good. So more curry powder is better! The dish is easy to make and tastes really good! Enjoy!

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