dak-galbi

Ingredients (2-3 servings)

• 1.5 lb chicken thighs

• 1 korean sweet potato, peeled

• 1/2 onion

• 5-6 perilla leaves

• cabbage

• 1 cup dduk (korean rice cakes)

• 2-3 stems of green onions

marinade

• 2 Tbsp gochujang

• 1 Tbsp gochugaru

• 1 Tbsp soysauce

• 1 Tbsp honey

• 1Tbsp Mirin

• Small piece of curry block

• 1 tsp garlic

1. cut the chicken and all the veggies into bite size

2. add all the marinade ingredients to the chicken, and massage it into the chicken. (preferrably marinate for 30 min, but you can cook the chicken right away)

3. on a heated oiled pan, add the chicken, sweet potato, and dduk and stir fry at high heat for 5-10 minutes

4. then add the cabbage, onion, green onions and stir fry on medium heat, until the sweet potato is soft (until you can poke with a knife or chopstick)

   • the sweet potato will cook the slowest, so if you want to reduce cooking time, boil the chopped sweet potato on the side while prepping all other ingredients, and then add it in with the chicken

5. add perilla leaves last, mix just enough to stir in the perilla leaves, and serve. enjoy

*to make the chicken extra juicy, here’s what I do when I’m not lazy: brine the chicken in salt water

1. simply dunk the chicken in cold salt water (2 cup water + 3 Tbsp kosher salt)

2. let it sit in the fridge for 30 minutes (do not go over 30 minutes! the meat will become mushy)

3. rinse the chicken, pat dry with paper towel

4. if you’re not going to use them right away, store in ziplock bags, frozen