Traditionally, Dakgalbi doesn't use a whole chicken. It's typically made with cut pieces of chicken, but I thought it might be interesting to give it a bit of a twist by using a whole chicken experimentally :)
Roast Chicken Dakgalbi
T = Tablespoon
t = teaspoon
Ingredients (for 2~3 person)
Ingredients (for 2-3 servings)
1 chicken (I used a 1000g chicken)
1 onion
1/5 cabbage
1 green onion
Perilla leaves
Dakgalbi sauce*
Cheese
Dakgalbi Sauce*
Blend 1/2 onion, 4 tablespoons of soy sauce, 4 tablespoons of mirin (or use 4 tablespoons of sugar instead), 4 tablespoons of sugar, 4 tablespoons of gochugaru, 2 tablespoons of gochujang, 2 tablespoons of oyster sauce (optional), 2 tablespoons of garlic, and MSG (optional).
How to make
Cut the onion, cabbage, and green onion into roughly 2cm x 2cm pieces.
Marinate the whole chicken in Dakgalbi sauce for over 4 hours in the refrigerator.
Bake in a 170°C oven for 10 minutes, then brush the Dakgalbi sauce (repeat 4 times).
Put the vegetables in a wide frying pan and pour the remaining Dakgalbi sauce over them.
Stir-fry on low heat for 5 minutes.
Place the chicken on top, add cheese and perilla leaves, then cover with a lid to melt the cheese.
Tips
It's also good with toppings like rice cakes, udon, or ramen noodle if you like.
Score : 9/10
I think one of the most delicious Korean dishes is Dakgalbi.
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