MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chuncheon Dakgalbi
 Categories: Poultry, Potatoes, Greens, Rice, Chilies
      Yield: 4 servings

MMMMM---------------------DAK KALBI SAUCE----------------------------
      4 tb Gochujang
      3 tb Red chile powder; gochukaroo
      1 tb Korean curry powder
      1 ts Garam masala
    1/8 ts Ground black pepper
      2 tb Apple-lemon soy sauce
      4 ts Dark soy sauce
      2 tb Red wine
      3 ts Sugar
      2 tb Maesil syrup
      1 tb Sesame oil
      2 tb Garlic pear seasoning paste

MMMMM-------------------------DAK KALBI------------------------------
    1/2    Sauce from above
  1 1/2 lb Chicken
      6 oz Sweet potato
      6 oz Green cabbage
      1    Onion
      4 oz Rice cake
      3    Green onions
      6    Perilla leaves; up to 10

  Make the Dak Kalbi sauce by mixing all the ingredients together. Set
  aside.

  Remove fat and skin (optional) from chicken and cut into bite-size
  pieces.

  Marinate chicken with the sauce. Use about 1/2 of the sauce to coat
  all the chicken. Leave chicken for 1 hour or overnight.

  Peel onions and sweet potato. Cut onions and cabbage into roughly 1"
  squares. Cut sweet potatoes into 1" squares with 1/3" thickness. Slice
  green onions.

  Cut perilla leaves into 1/2" strips.

  Heat pan and add chicken, rice cakes, and sweet potato. Add 3 tb water
  and saute on medium heat for about 5 minutes.

  Add remaining vegetables (cabbage, green onions, onions) and saute on
  medium heat for 10-12 minutes until the chicken is fully cooked. Taste
  and add more sauce if necessary.

  Finish the dish by adding cut perilla and optionally some toasted
  sesame seeds.

  Serve with rice. You can also eat it with some ssam. For an extra
  treat, finish the meal by making fried rice with drippings from the
  pan and any leftover chicken from the table. Add some remaining ssam
  lettuce if you like.

  RECIPE FROM: https://kimchimari.com

  Uncle Dirty Dave's Archives

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