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! 🙂
Easy Dak-galbi (serves 2)
- 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
- 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.
- 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.
- 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! 🙂
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!
How’s your head, Wales? Is your hangover still ragin’ after grand-slamming a few celebratory shots on Saturday night? Sworn off drinking forever? Sad that the Six Nations are done and dusted for another year? But what a weekend of Rugby! If you’re still feeling a bit hanging and wobbling over the idea of just giving in and getting in a takeaway tonight, then have I got the recipe for you – perfect for the Monday after the weekend before. 😉
I’ve been on a kick recently of upping my midweek meal game – particularly when it comes to takeaway dupes – and this sticky honey and sesame chicken is a winner (-winner chicken dinner). Nail the sauce and the rest is history. You can either batter your own chicken or pop some chicken dippers (or Quorn Nuggets) in the oven, and then serve it up with some egg fried rice, a sprinkling of sesame seeds and some chopped spring onions. So easy!
Easy Sticky Honey Chicken
- 100ml runny honey
- 1 tbsp apple cider vinegar
- 1 tbsp tomato ketchup
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tbsp corn flour
- 125ml water
- a handful battered chicken nuggets
- sesame seeds
- chopped spring onions
- Whilst your chicken nuggets are cooking, make up the sauce. Pour all the ingredients – except the water – into a mixing bowl and stir well to combine. Then, add the water and stir.
- Pour into a saucepan and bring to the boil; stir until the sauce starts to thicken up, then remove it from the heat.
- Drizzle it all over your cooked chicken nuggets, then sprinkle with sesame seeds and chopped spring onions. Serve with egg fried rice and scoff! 🙂
Have a great week! 🙂
I think I’ve said it before but I’m absolutely bloody useless when it comes to eating lunch. I’m a grab and go kinda girl – and that would be absolutely fine if it wasn’t for the fact that the kind of foods that I usually end up grabbing are doughnuts, a bag of crisps, five custard creams, a yoghurt, a cheeky cinnamon bun… You know? Not great. So, when I sit down and make my meal plan for the week ahead, I’ve started factoring in lunch, and – more specifically – one meal that I can batch-cook at the start of the week that’ll serve me through those grab and go lunchtimes. The provisos are that it needs to be healthy(ish), microwavable and survive in the fridge through to Friday, and this cauliflower and chickpea curry ticks all those boxes.
I absolutely love cauliflower in a curry (my mother-in-law makes the best Aloo Gobi) and Chana Masala is always on the menu if we eat out at an Indian restaurant. So, why not put the two together, eh? It’s a quick and easy meal to whip up, and a damn tasty treat for lunchtimes when you fancy something warm and comforting to eat. Not everyone’s got Indian spices banging around in their cupboard though, so if you don’t fancy cooking the curry sauce from scratch, just cheat and buy a jar of Rogan Josh instead. 😉
Cauliflower and Chickpea Curry (Gobi Chana) – serves two (double up if you’re batch-cooking)
- 1 can of chickpeas, strained
- 200g cauliflower florets
- 1 onion, diced
- 1 garlic clove
- 1 can chopped tomatoes (fill the empty tin to halfway with water)
- 1 tbsp vegetable oil
- 1 tbsp ginger paste/puree
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp garam masala
- 1tbsp chilli flakes
- 1/2 tsp salt
- chopped fresh spinach to serve
- Put the chickpeas and cauliflower florets in a saucepan with some water and bring them to the boil. Strain, then set aside.
- Set your frying pan on the hob on a medium heat, then add the vegetable oil. Add the diced onion and ginger paste and fry for around ten minutes. Add your ground spices and burn them off for a couple of minutes. Pour in the tinned tomatoes (and water), the chickpeas and cauliflower florets. Pop the lid on your pan and allow the whole mix to simmer for ten minutes.
- Season with salt and then serve with chopped fresh spinach and cooked basmati rice. 🙂
Happy weekend! 😉
You know me, I’m a big fan of fresh and fuss free mid-week meals, but then isn’t everyone? Whenever I sit down to do my meal planning for the week and ask Sunny if he’s got any requests when it comes to dinners then 9 times out of 10 I’ll get that super specific but mostly unhelpful answer, “I don’t know, *shrugs* something with rice?” So we tend to eat a lot of curries and a lot of stir fries – and d’you know what? I’m not even mad about that because they’re so quick and easy to whip up, especially in the middle of the week – and they’re (mostly) pretty healthy.
But, it’s easy to get stuck in a rut cooking the same two or three things each week. So. I’ve slowly been upping my “homemade takeaway game”. I make a mean plate of Singapore Noodles and – more recently – a cracking bowl of Thai Noodle Soup and now I’m bringing this super satisfying (and stupidly simple) plate of Mango Chicken to the table. It’s as easy as opening a jar of Mango Chutney! Sweet and sticky and perfect if you fancy a change from your usual Sweet and Sour Chicken. You can even switch out the chicken for battered cod or scampi if you fancy. Boom! 😉
Cheat’s Mango Chicken (serves 2)
- 300g jar of mango chutney
- 100ml water
- 150g diced mango
- 1 yellow bell pepper
- a handful of chopped spring onions
- 250g of battered chicken breast meat (if you want to make things easy, then buy it already battered – if not, I’d recommend giving this recipe a go; it’s not as tricky as you think!)
- 1 tbsp vegetable oil
- Pour the vegetable oil into your wok and get it smoking hot. Stir fry the pepper, mango and spring onions for five minutes.
- Pour in the contents of the mango chutney. Pour the water into the jar and swill it around to collect the dregs, then pour into the wok – stirring to combine.
- Let it bubble for five minutes and reduce down, then stir in the battered chicken.
- Serve up with egg fried rice. Yum! 🙂
What’s your favourite kind of midweek meal? Let me know in the comments – I’m always trying to find new favourites! Have a great week! 🙂
I think 2018 will be remembered as the year I officially, head over heels fell in love with Thai food. It’s fresh and filling and colourful (I don’t know about you, but colourful food cheers me up this time of year); more importantly, it’s so quick and easy to make! Pad Thai (♡♡♡) and Massaman Curry are my midweek meal saviours, and even though that’s not about to change, I’ve been feeling like branching out a little and adding a few more Thai recipes to my arsenal.
I threw this soup together just before Christmas. I had some Thai Green Curry paste in my cupboard and a can of coconut milk going spare, and, when I reached right to the back I found an old pack of instant noodles. The filthy kind. You know the ones, they cost about 30p (or at least they did when I used to buy them on the way back home from High School) and come with a flavour sachet. So wrong and yet so, so right. I was just going to whip up the curry and have the noodles with it instead of rice, but then as they were boiling away it occurred to me that the flavoured water they were bubbling in would make a pretty good stock. So I poured one pot into the other and wham-bam, here’s your Noodle Soup, maam. It’s vegetarian (as long as you make sure you use vegetable-flavoured noodles instead of the chicken ones, obviously) and perfect for cold and gloomy January nights at home in front of the box. Just make sure you only add the noodles when you’re ready to eat, because they’ll start slurping up that soup before you get a chance to! 🙂
Easy Green Thai Noodle Soup (serves 2)
- Thai Green Curry Paste
- 400ml can of Coconut Milk
- 2 packs of vegetable-flavoured instant noodles (cheaper the better!)
- 250ml boiling water
- 1 tbsp Vegetable Oil
- Sliced Chestnut Mushrooms
- Shredded Red Cabbage
- Shredded Carrot
- Sliced Spring Onions
- Sprinkle of black pepper and sesame seeds
- Heat up a deep saucepan with the vegetable oil, then add most of your vegetables – holding some spring onion slices back to garnish with later.
- Stir in the green curry paste until it coats the veg, then pour in the coconut oil – stirring until it turns green. 🙂 Bring the boil, then simmer.
- Break the noodle block into a separate saucepan, sprinkle in the flavour sachet and then add boiling water. Leave the noodles to bubble until they soften.
- Once the noodles are soft, pour the stock into the curry to create your soup. The noodles will soak everything up quickly, so only add them to the soup once you’re ready to eat!
- Garnish with the remaining spring onions, black pepper and sesame seeds – then slurp! 😉
Happy weekend! 🍜