I loved going to Dakgalbi resterants when I lived in Korea. My friends and I always ordered extra rice noodles and sweet potatoes but there was always too much cabbage left over. Sometimes we would even order cheese. Its a lot like Tteokbokki (spicy Korean rice cakes), but its more of a main meal rather than just a snack.
Dakgalbifor 2
1 free range chicken breast
1 small sweet potato
1 cup cabbage
1 cup of rice cakes/noodles
3 cloves of garlic
1 inch of ginger
1-2 Tbs of Gochujang (Korean Hot Pepper Paste)
1 Tbs brown suger
1 tsp oil
Cut the chicken into chunks. Peal and chop the sweet potato into thin half moons. Chop the cabbage. Mince the garlic and ginger.
Over medium heat melt the gochujang in the oil, garlic and ginger. Add the chicken and brown suger. Cover with 1 cup of water and cover with the sweet potatoes and cabbage. Let come to a low boil and cook for 15 min or until the sweet potatoes are soft and the chicken is cooked. Taste and add salt or more gochujang if its not too hot for you.
it Burns Burns Burns ...
ReplyDeleteMMMMMM... I bet yours is even better than in SKorea... oh, those were the good days when R. figured out that they served cheese. I will always remember how much we loved our dakgalbi!
ReplyDeleteMine could never be as good as those days in SKorea because mine comes without a side of you and R.
ReplyDelete