Korean Dak Galbi!
What is that? I have heard bulgogi, japchae, dukbokki, soondobu jigae but not this!
I had never ever heard of this dish until I saw this delicious looking picture on beyond kimchee’s blog. I think this dish originates Chunchon, Gangwon Province (Korea). Apparently, there is even a whole street dedicated to restaurants that serve this dish. Now, it is extremely popular amongst university students for its versatility, simplicity and its price. People enjoy it as a meal or even a snack!
However, in all my years traveling to Korea, I had never encountered this dish before. I definitely feel like I missed out on something special!
Nevertheless, the best thing about cooking is that you can recreate any dish in your own kitchen. If I could describe in simpler words – it was love at first sight! And not to mention, the feeling of being able to re-create something just as beautiful and stunning is even more satisfying. We have made this multiple times and each time we can’t help but agree that this is the ultimate comfort food. Spicy, sweet, filling and comforting.
The best way to eat it is just right out of the skillet! We both would just dig our forks in and just eat it in silence. Its that good!
Last week, I had the opportunity to make this dish just for a friendly cooking competition. It was so easy to throw together! And guess what? This dish was the winner of the night. It says a lot about just how easy, how delicious, how amazing it is. I never would have thought that something so simple could receive so much love! Well I couldn’t just keep this to myself, I had to share it. So here it is an amazing Korean Dish that may not be as famous as bulgogi or dukbokki but it is just as amazing!
Even for a simple weekday meal, I can throw this together in like 15 minutes with ingredients from the fridge.
This delicious dish has everything I love in it – sweet potatoes, chicken and cabbage. The rather unique aspect of this recipe is that it calls for curry powder. It definitely makes this even more flavorful. I love the smell of curry. I also love experimenting with different spices. With simple combinations of spices you can get the most delicate, exotic aromas and flavors that is simple irrestible. The original recipe calls for rice cakes. I know sometimes it is not easily accessible and for those of you out there on a gluten intolerant (you have to buy the right rice cakes) or paleo/carb -free diet, it is totally ok to skip out on it like I did. Serve this cauliflower rice/quinoa/bed of salad leaves!
Adapted from Beyondkimchee
Ingredients – Serves 3-4
- 1 sweet potato, sliced into 1/4″ thick chunks
- 1/4 cabbage, cut into large pieces
- 1 lb chicken thigh (450g), cut into 1/2″ pieces** (vegan options below)
- 1/4 large onion, cut into thin slices (feel free to use onion powder, shallots, red onion or scallions if you don’t have free onions)
- 8-10 perilla leaves, sliced (optional)
- Sesame seeds (garnish)
- 3 tbsp Gochujang
- 2 tbsp Honey/agave
- 2 tbsp GF Soy sauce
- 2 tsp Curry powder
- 1 tsp Ginger powder
- 2 garlic cloves, minced
How to Make:
- Mix together the ingredients for the sauce in a bowl.
- Prep your vegetables. The key is to make sure they are all the same size so it finishes cooking around the same time.
- Heat a non-stick skillet over medium heat. Add in your onions. Saute for 2 minutes till brown.
- Add in your sweet potatoes and cook for about 3 minutes.
- Add in your chicken, sauce and perilla leaves. Stir to combine. Cover with a lid and allow it to simmer. If it looks to dry add in 2-4 tbsp of water.
- After the chicken is just about cooked through and the sweet potatoes soft, add in the cabbage. Cook for another 2-3 minutes, so the cabbage is still crunchy but cooked.
- Sprinkle on sesame seeds and serve with steaming hot rice.
Vegan: You can substitute this with any other kind of vegetables but our suggestions are: vegan chick’un, firm tofu, eggplant or mushrooms.
- Substitute Coconut Aminos for Soy Sauce
- Make homemade gochujang (using coconut aminos)
Zoe & Mia