Dak Galbi

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 3 tbsp Korean seasoning paste (Gochujang)
• 1 tbsp garlic, chopped
• 1 tbsp chili powder
• 1 tbsp soy sauce, Korean
• 1 tbsp brown sugar
• 1 tsp curry powder
• ½ m.-sized onion(s), diced
• 2 stalks of spring onion(s)
• 1 m.-sized potato(s)
• ¼ head of white cabbage
• 400 g rice cakes (Ttoek), Korean
• 10 leaves (sesame leaves/perilla)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Chicken in spicy marinade Korean style

Preparation: Cut the chicken into bite-sized pieces. Make a marinade with gochujang, garlic, chili powder, soy sauce, brown sugar, curry powder, and onions and marinate the chicken in the marinade for at least 1 hour. Caution: This marinade is very spicy. The chili powder can be omitted entirely if necessary; if that’s still too spicy for you, you can replace about 1/3 of the gochujang with tomato paste. If using frozen toek, soak it in lukewarm water for about 20 minutes. Peel the raw potatoes and cut them into thin slices. Also chop the white cabbage into bite-sized pieces and cut the spring onion into approximately 2cm long pieces. Preparation: Preheat a large pan/wok on the stove and first sauté the white cabbage and potatoes. A little water helps the process. Then add the marinated meat with all the sauce, the spring onions, the sesame leaves, and the ttoek to the pan and cook over medium heat until the meat is cooked through and the ttoek is soft. Note: I don’t know an original Korean recipe, but the one above comes pretty close to what I remember from Seoul. This dish is typically cooked on guests’ tables and eaten straight from the pan. At home, we simply place the finished meal on the table and everyone helps themselves with chopsticks from the pan. When the portion is running low, you can soak up the remaining sauce in the pan with rice and finish it off.