(Dakgalbi) Spicy Chicken Galbi is a popular dish,especially among young Koreans. Dakgalbi Spicy Chicken Galbi is a delicious, spicy grilled chicken dish that’s a popular choice for friends who are getting together to go out to eat

Don’t have a dakgalbi restaurant near you? Now you can make it at home!

Ingredients:

• 500g (about 1 pound) of chicken, skin and bones removed.
• 1 medium onion, thinly sliced
• 1 medium size carrot, thinly sliced
• 1 sweet potato, goguma (Japanese yam)
• 3-4 cabbage leaves, thinly sliced
• About 10 rice cakes – optional
• 2-3 tablespoons of vegetable oil or olive oil
• About 2 cups of water
• 10 kk etip (perilla leaves) – optional
• 2 scallions, cut into about 5cm (or 2 inch) lengths

Marination:

• 4 tablespoons of gochugaru (red pepper powder)
• 4 tablespoons of gochujang (red pepper paste)
• 4 tablespoons of soy sauce
• 2 tablespoons of rice syrup or corn starch
• 2 tablespoons of maesilchung ( apricot syrup) – You can replace this with 2 tablespoons of rice syrup or corn starch.
• 2 tablespoons of sake or mirin
• 1 tablespoon of tonic, club soda, sparkling water, coke or sprite – optional
• 1/3 tablespoons of dried ginger powder or freshly grated ginger
• 1/2 teaspoon of curry powder – optional
• A pinch of salt
• A pinch of black pepper

Method:

• Combine all the marinade ingredients. I used sparkling water. You can also skip the curry powder if you do not like curry, but a bit of it gives it a more depth to the flavor profile.
• I used skinned deboned chicken thighs, but you can use any part you prefer. Just make sure you remove the skin and bones. Cut into bite size pieces.
• Mix the chicken with 2/3 of the marinade. I placed the chicken in a Ziploc bag and put it in the refrigerator. Marinate the chicken for at least 2 hours or preferably overnight.
• Cut all the vegetables.
• Heat a large sauté pan or skillet over medium-high heat. Drizzle some vegetable oil. Sauté the marinated chicken for about a minute or two.
• Add the sweet potatoes. Cook for another minute.
• After about a minute of sautéing, add about 2 cups of water and cover with a lid or aluminum foil.
• Cook for 10 minutes until the chicken and vegetables are fully cooked. Stir occasionally.
• Taste and add more marinade if needed. If you do not want to add more spice, you can season with soy sauce.
• Stir in the kketyip ( perilla leaves) and scallions.
• Cook for 2-3 minutes with the lid open until the sauce is thickened and reduced.