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!
Happy September! I don’t know about you but I’m loving that slight chill in the air; it’s getting me all excited for cosy jumpers, darker evenings spent in front of the telly and cheeky takeaways. Speaking of which, I’m deadly serious when I say that one of the worst things about moving back to Cardiff is that the local takeaway doesn’t serve up one of my favourite ever dishes. Back in London, along with chicken balls and sweet and sour sauce, a spicy serving of Singapore Noodles was an absolute must-order whenever I rung up our local Chinese Takeaway. I mean yes, they’re the colour of nuclear waste and yes they’re so spicy that they’ve been known to leave my mouth numb, but I love them and was absolutely gutted when I found out that my new local doesn’t serve them.
Deciding that I absolutely couldn’t face another winter without them, I thought I’d try and make them myself, and you know what? They’re not that difficult, and other than a couple of essential “back of the kitchen cupboard” ingredients, they can can be whipped up using a lot leftovers from your fridge. Leftover roast chicken? Chuck it in. Lonely carrot? Whack it in there. Leftover bacon? …Er, nope, right, there’s no such thing. Buy some more bacon. But hey, in less than twenty minutes they’re steaming away on the plate, which would give any local takeaway a run for its money. 😉
Easy Singapore Noodles (serves two)
- One pack of vermicelli rice noodles
- 100g shredded roast chicken
- 100g bacon lardons
- 3 tsp madras curry powder
- 2 tbsp rice wine
- 3 tbsp soy sauce
- 1 tbsp ginger paste
- 2 garlic crushed garlic cloves
- 1 egg
- 2 red chilli peppers, thinly sliced
- 3 spring onions, chopped
- 1 red pepper, thinly sliced
- 1 carrot, finely shredded
- Splash of vegetable oil
- Soak the rice noodles in a bowl of boiling water for a minute, then drain and separate.
- Add the soy sauce, rice wine and 2 tsp of the curry powder to the softened noodles and mix until they’re all coated and then set aside.
- Heat up your wok (or deep frying pan) with the vegetable oil, then add the garlic, ginger paste and the rest of the curry powder. Fry until the kitchen starts to smell like your takeaway, then pour in the chopped chilli, pepper and carrot and fry for a couple of minutes.
- Now nudge them to the side of the wok and pour in the egg, letting it sit for a minute or two until you stick your spatula or spoon in and scramble it into the veg.
- Now add the chicken and bacon – frying until cooked through – then pour in the noodles and spring onions. Getting everything nicely mixed together is trickier than it sounds!
- Serve steaming hot with chopsticks. 🙂
Hope you’re enjoying the first week of September whatever you’re up to! It’s good to be back 🙂