Dak Galbi (Dead People Stuff)


Ingredients:

For the chicken:
- 1.5 - 2 lbs boneless chicken, cubed or sliced
-
1 TB cooking wine or sake
-
1 tsp minced garlic
-
pinch of pepper

For the sauce:
-
1 TB gochugaru, or Korean red pepper flakes
-
3 TB gochujang, or Korean red pepper paste
-
1 tsp curry powder
-
1 TB garlic
-
2.5 TB soy sauce
-
1 TB sugar
-
1/4 tsp black pepper
-
2 TB cooking wine or sake
-
1/4 tsp ground ginger

Other ingredients:
-
3 scallions, chopped into 1″ pieces
-
1 onion, sliced into thin half moons 
-
1/4 large cabbage, cut into small chunks
-
1 sweet potato or yam, sliced into thin half moons
-
1/2 c. water
-
1 TB canola or vegetable oil
-
1 TB sesame oil (+ more for the rice later)
-
sprinkling of sesame seeds

Directions:

1. Combine the cut-up chicken with its ingredients in a bowl. Set aside.


2. Prepare the sauce: combine all sauce ingredients in a bowl.


3. Add 3 TB of sauce to the chicken; stir to combine. Save the rest of the sauce for later. 


4. Prep your veggies.


5. In a heated pan or electric skillet on medium, add both oils. Add the cabbage, sweet potato/yam, onions.


6. Top the veggie pile with the marinated chicken. Add the 1/2 cup water to the pan so as not to get dry.


7. When water starts to boil, add the rest of the sauce to the pan, saving 1 spoonful for the rice later.* Stir, stir, stir. You might want to lower the heat a bit at this point to low. Don’t worry if you see some parts sticking — that’s a good sign! :D


8. When the chicken is almost done, add the scallions and sesame seeds. Start eating!