Recipe inspired by MAANGCHI
Dakgalbi is a Korean dish made by stir frying chicken, cabbage, sweet potatoes, perilla leaves, scallions, and tteok (Korean rice cake), and other ingredients in a spicy sauce. These are the traditional ingredients, but there are customizable toppings such as cheese and sweet corn.
Serves 2-3
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Chicken and Marinade
1 lbs deboned chicken thigh (or drumstick), cut into bite sized pieces
2 tbs milk
1 tbs soy sauce
¼ tsp ground black pepper
Seasoning Sauce12 garlic cloves, minced
1 tsp ginger, peeled and minced
2 tbs soy sauce
1/2 cup water
1/2 cup gochugaru (고추가루) (Korean hot pepper flakes)
2 tbs rice syrup
1/2 tsp ground black pepper
Vegetables and Other4 oz sliced rice cake, soaked in cold water for at least 10 minutes
8 oz cabbage, cored and cute into bite sized pieces
½ large onion
1 small carat, peeled and sliced
1-2 green chili peppers, sliced
¾ cup peeled sweet potato, sliced into ¼ inch thick bite size pieces
12 perilla leaves, cut into ½in strips
½ cup water
Fried Rice (Optional)1 bowl of rice
¼ cup chopped fermented kimchi
1 package of dried seaweed
1 tsp sesame oil
1. Combine the ingredients for the “chicken and marinade” in a bowl and mix together with a spoon. Cover and set aside.
Making Seasoning Sauce1. Combine the ingredients for the “seasoning sauce” in a bowl. Mix well with a spoon and set aside.
Cooking Dakgalbi1. Spread the cabbage on the bottom of a large, heavy, and shallow pan or skillet.
2. Add onion, carrot, green chili pepper, sweet potato, rice cake, and perilla leaves in that order.
3. Add chicken in the center. Pour the seasoning sauce over the chicken and spread with a wooden spoon. Add ½ cup water.
4. Cover and cook for 3-4 minutes over medium high heat until it starts boiling. Turn down the heat to medium. Open and stir with the wooden spoon so that the pan doesn't burn and the ingredients and sauce mix evenly. Cover and cook for another 13-15 minutes over medium heat, stirring occasionally until the chicken and sweet potato are cooked thoroughly.
5. Turn off the heat.
Fried Rice1. Mix in your bowl of rice, kimchi, crushed dried seaweed and sesame oil with the leftover sauce and vegetables after finishing the dakgalbi.
2. Stir fry over medium heat for 2-4 minutes and serve.
Leftovers can be refigerated up to 3 days and should be reheated before serving.
MAANGCHI :The instructions are very clear and easy to follow, however the visual design of the website is disorienting. I do appreciate the attached video recipe at the beginning of the page though.
MyKoreanKitchen : The recipe instructions are straightforward and clear and the left alignment gives the page a clean look. I also enjoy that each step is precise and comes with a complimentary photo that shows the action.BeyondKimchee : Matching the website heading with the main color of the dish was very thoughtful and helps tie the visuals and instructions together. The highlights of certain significant words in orange also draws my attention to important ingredients/supplies that I may not have access to daily. The Nutritional information at the end is also super helpful.
Be Here Now Child :I really appreciate the fourth slide. The image/type on the left remains stagnant while the right can be swiped up and down. I think this would be a clever way of going through a recipe while keeping the end dish in mind to visualize how each ingredient and step comes together to create one dish.
QUARTERS :The main focus on this website is the food. The first thing you see is a fullscreen photo of meat on a grill. This communicates to viewers what is most important in the Quarters experience.
boyish :The chic style of this website gives it a clean and sophisticated look. When looking at a recipe, I believe that both written and visual clarity are key to making it easily comprehensible.