Today’s recipe is dakgalbi. Spicy grilled chicken and vegetables.
In Korea, city of Chuncheon is very famous for Dakgalbi. That’s why call this also Chuncheon
Dakgalbi. Let’s start!
I’m going to use chicken drumsticks, but if you like chicken breast, it works well.
Cut this until you contact the bone. And on the left side, like this.
And right side… And then you can see lift this bone and insert
your tip of knife like this. See?
Done! Easy easy!
Very quickly you can debone! And also bones, boil this. Lot of water and long time and
then it’s going to be a good stock you can make it.
And also, if you don’t like the skin, just remove this way.
And nice big chunk of meat. This one is already I measured one pound.
And then I’m going to cut into small pieces bite-sized.
Let’s season this with one tablespoon soy sauce.
And half teaspoon ground black pepper. And mix this.
I’m going to keep this in the refrigerator. And now we are going to make seasoning sauce!
First garlic! Lots of garlic! You can use a dozen of garlic, but I will use today ten.
Ten garlic cloves. And this, one tablespoon amount ginger.
Quarter cup gochujang. Hot pepper paste! This is one third cup. One third cup, probably
you guys are: “Ooh! too spicy!” But actually Korean hot pepper flakes this
one is I also use mild hot pepper flakes. Color should be the really red color.
It makes it really appetizing. So one third cup hot pepper flakes.
Two tablespoons soy sauce. And then one teaspoon kosher salt.
This is “mirim.” So sometimes I use this. Mirim is cooking wine.
You can get this at a Korean grocery store. If you don’t have mirim, just use water and
a little one teaspoon sugar, and mix together. Done! I did one minute.
Wow, good consistency! I just all pre-washed this vegetables, colorful,
and also rice cake. And also this is Korean sweet potato, but you can use any type of
sweet potato, too. This is a special grill, and it’s for dakgalbi!
I bought this in LA, in a Korean restaurant supply store, and once I found this I was
so happy! Excited! “Oh my God, I should do dakgalbi video!”
Don’t worry if you don’t have this, you can get any pan – frying pan, or wide shallow
skillet, you can use this. I’m going to use one pound cabbage.
Remove the core like this… Large chunks.
It looks really a large amount, but when it’s cooked, really shrunk.
Medium sized onion. One or two green chili peppers. This pepper
is really big, so I’m using one. And then rice cake.
This is around one cup. Bite size!
Mmmm! When I was young, I used to eat sweet potato
as a snack. Especially winter time, so delicious! We need this guy!
This is – dakgalbi, without this, I cannot make this.
This is perilla leaves. It’s a necessary ingredient!
When I was in living in Toronto, I used to go my favorite dakgalbi place. Ohhhh! What
is like the makes this dakgalbi special? This is.
You know, perilla leaves. What do you expect I put this in the center?
Tell me! [laughs] I know that you guys got the answer!
I will bring from my refrigerator. Let’s cook!
Usually we cook this at the table, and then we just waiting, until they cook and then
of course we talk and eat other appetizers. And then meanwhile it’s going to be cooked.
I’m going to lower the heat and then cover this.
So let’s see. Wow! Sizzling sizzling!
When the potato is cooked, that means that you can start eating.
Rice cake. This is “ddeokbokki!” Mmmm.
So let’s taste chicken. Soft, tender, oh so juicy!
Leftover sauce, always we Koreans finish our meal with rice.
I’m going to show you how to do our finale with rice!
If you don’t have kimchi, nevermind. It will still turn out delicious.
And put it here. Pretend that we are eating at the table and
then all this delicious thing is gone but still we are excited about some “bokkeumbap.”
This sauce plus kimchi it will make really bokkeumbap tasty.
Roast both sides like this. The bowls, individual bowls.
Today we made dakgalbi, spicy grilled chicken and vegetables.
What a satisfying meal! So you guys make this dakgalbi and share with
your family and friends and it will make a wonderful wonderful party!
Enjoy my recipe see you next time, bye!