The funny thing is that I was going to make Korean Fried Chicken. I started researching different recipes for the marinade so I’d know what to do and somehow on the way I started reading recipes that I thought were more interesting and healthy. I came across Dak Galbi on www.KoreanBapsang.com . It’s basically chicken in a spicy Korean sauce with vegetables, rice cakes and perilla leaves for serving. The vegetables recommended for this dish are sweet potato, onions and green cabbage. You just make the sauce, marinate the chicken a short time and sauté in a pan. Simmer till everything is cooked and tender.Since this dish is traditionally made with rice cakes it normally isn’t served with anything else but you might want some rice or noodles with it. My idea of serving size might differ from your idea of serving size. For me this makes around 4 smaller servings.

1 lb boneless chicken breast – pounded – cut in bite size pieces

2 Tablespoons Guchugaru Pepper flakes

1 Tablespoon sugar

1 teaspoon Korean Curry Powder

2 Tablespoons soy sauce

2 Tablespoons Rice Wine

1/2 Tablespoon corn syrup (I used honey)

2 Tablespoons Gochujang (I would recommend to only use a Korean Brand….American Brands do not taste similar)

1 Tablespoon minced garlic

1 Tablespoon sesame oil

1 teaspoon grated ginger

Optional – This is not in the recipe but I added some chicken stock to the recipe to make it saucy. (didn’t measure but I think it was less than a cup)

1 lb brussels sprouts – shaved

1 medium onion – sliced extra thin on a mandolin

a carrot – sliced very thin

5 oz red skin potatoes – sliced very thin

a little seaweed for finishing

a few chopped scallions for finishing

Directions

In a small mixing bowl mix up the sauce/marinade combining the red pepper flakes, sugar, curry powder, soy sauce, rice wine, corn syrup, gochujang, garlic, sesame oil and ginger. Put your chunks of chicken in a one quart zip lock bag and add the sauce you just made. Massage it all around the chicken and let marinate 30-60 minutes.

Get a large fry pan on medium high. Add the chicken and then add the vegetables. The pan will be crowded but melts down reasonably fast. Occasionally stir. When it starts to look dry add some chicken stock. By the time everything looks almost ready turn down to simmer and let it go about 15 minutes.

Serve with a little seaweed and scallions.

A Special THANK YOU! to www.KoreanBapsang.com for sharing your world with us.

Enjoy!