Easy Korean Dak-galbi

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I’d never heard of Dak-Galbi until I stumbled across a recipe for it over on Pinterest (…honestly, where did I go to hunt down new recipes before Pinterest came along? Books?) – but as soon as I saw it I knew I wanted to add it to my takeaway dupes repertoire.  It’s a stir fry of spicy chicken and sweet potato and is basically Korean Pub Food; you’ll usually find it served up and sizzling with alcohol.  The marinade is sweet and spicy – thanks to the Gochujang Chilli Paste and Honey – and pairs perfectly with the sweet potato chunks.

I’m pretty sure most Koreans would cry sacrilege at my take on Dak-galbi.  I mean, it’s pretty much just the bare bones of the real deal because you just can’t get a lot of Korean ingredients in your average British supermarket – in fact, I’d be surprised if you found any at all!  The one essential ingredient – and pretty much the base ingredient for any Korean cooking – I had to order off of Amazon.  But as for tteok and perilla leaves?  Forget it.  Still, my stripped back version makes for a tasty, spicy and colourful midweek stir fry and – aside from marinating time – goes from wok to table in under 20 minutes.  Noice!  🙂

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Easy Dak-galbi (serves 2)

Ingredients

  • 3 tsbp soy sauce
  • 3 tbsp gochujang paste (I *think* Waitrose stock it, but if not check amazon!)
  • 3 tbsp runny honey
  • 3 tbsp rice wine
  • 2 tbsp sesame oil
  • 1 tbsp curry powder
  • 1 sweet potato, diced
  • 4 spring onions, sliced
  • shredded red cabbage
  • grated carrot
  • 1 yellow bell pepper, sliced
  • 2 chicken breasts, diced
  • 1 tsp chilli flakes
  1. First things first, make the marinade.  In a small bowl, mix together the soy sauce, gochujang paste, honey, rice wine, curry powder and half of the sesame oil.  Stir until smooth.  Pour in the chicken and stir until it’s thoroughly coated in the marinade – then leave it to rest for at least one hour.
  2. Get your wok smoking hot and pour in the rest of the sesame oil.  Turn down the heat and chuck in the chicken (hold back the marinade) along with the sweet potato.  Cook for ten minutes until the sweet potato has softened and the chicken is mostly cooked; make sure you keep stirring otherwise the honey in the marinade might scorch.
  3. Next throw in the stir fry vegetables – the spring onions, cabbage, carrot and pepper – as well as the remaining marinade and chilli flakes.  Stir fry for five minutes, then serve up with some egg fried rice! 🙂

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Happy four day week! 😉  Oh, and hey – if there’s a takeaway favourite of yours that you’d like to see me take on and come up with an easy to follow recipe for then just let me know in the comments!

Bibimbap

Bibimbap-ba duba dop ba duuuu bop, ba duba dop ba duuu bop… *ahem*  This isn’t a post about Hanson (remember them?), this is a post about the spicy Korean dish Bibimbap.  I’d always fancied making it myself (I mean, come on, anything with a fried egg perched on top has got to be good, right?), but was put off by ingredients I couldn’t pronounce, like Gochujang (chilli pepper paste) and Doenjang (fermented soy bean paste).  Where could I get them without having to make them myself?  Too much of a hassle.

Anyway, wandering up and down the aisles at Tesco I spotted a little box that would do all that hard stuff for me 🙂

The kit comes with all the pastes and sauces you need to make good Bibimbap – so all you need to do is stir fry the meat (usually beef, but minced pork is equally as nice :-)), cook the rice and then fry the egg.  Bada bing, bada boom.
Side note – it’s already a spicy dish, but a bit of this stuff on top makes it even better.