Dakgalbi is perfect if you have a portable stove. I don’t so I made them on the stove and transfer them. It’s yummy when paired with kimchi, riceball (rice,salt,sesame oil, roasted seaweed mixed together) and some greens.
Recipe For 2
Ingredients
500g chicken thigh – cut into bite size pieces
Sweet potato/pumpkin – cut into bite size pieces
1/2 small carrot diagonally sliced
1 potato sliced
1/4 small cabbage – cut into med size pieces
Rice cake (Tteok) – as much as you like
About 2tbs cooking oil/ Sesame oil
The sauce
3 Tbs Gochujang
1 Tbs Gochugaru- can sub with chili flakes or chili powder
1 Tbs Soy sauce – can add if you like salty
1 Tbs Sugar
1 Tbs minced garlic
1 tbs minced ginger
1/2 minced yellow onion
>> Make the sauce. Use half to marinade the chicken. Then arrange everything into your skillet like picture. Pour the rest of the sauce on top. At this point, you might want to take a picture first while it’s pretty. Then drizzle the cooking oil and start cooking until everything is done.
*I steamed the carrots, pumpkin and potato in the microwave first so it cooks faster.
#yayaazharcooks #kuetiausup #ricenoodle #cooking #food #foodie #foodporn #instafood #foodphotography #homemade #yummy #foodstagram #delicious #foodlover #foodblogger #cook #dinner #healthyfood #tasty #instagood #homecooking #kitchen #lunch #eat #cookingathome #foodgasm
