Simbanggol Galbi (Marinated Short Ribs)
Dak Galbi (Spicy Stir-grilled Chicken)Ingredients
- 500g of boneless chicken thigh meat.
- One sweet potato.
- One large onion, about half an onion.
- Green onions, a moderate amount.
- One small piece of carrot.
- 2 green chili peppers.
- Perilla leaves, a moderate amount.
- 1/8 head of Napa cabbage.
- 2 tablespoons of soy sauce.
- 2 tablespoons of seasoned sauce.
- 1.5 teaspoons of gochugaru (Korean chili powder) (+ add more to taste).
- 2 tablespoons of gochujang.
- 2 tablespoons of minced garlic.
- 0.5 teaspoon of ginger syrup.
- 2 tablespoons of honey (can be substituted with corn syrup or oligodextrin).
- Generous amount of perilla oil.
- A pinch of pepper.
Instructions
Cut the chicken meat into bite-sized pieces and marinate them in rice wine (or soju) for 20 minutes.
Cut the vegetables and sweet potatoes into bite-sized pieces (slice the sweet potatoes thinly).
Combine all the ingredients for the sauce in a bowl and mix well.
Remove excess moisture from the chicken and marinate it with half of the sauce for 20 minutes.
Heat some perilla oil in a pan and first brown the sweet potatoes until they are nicely colored.
Add the marinated chicken and stir-fry it over high heat.
Add the prepared vegetables (carrots, onions, Napa cabbage, green onions, and Korean chili peppers) and any remaining marinade to the pan, and continue stir-frying over high heat.
Finally, add the pepper and perilla leaves, and gently stir them in with the residual heat before serving the Korean radish.