Dak Galbi

Dak galbi

We've never had Korean food before, so I cannot claim that this is authentic, but when I saw this recipe, it looked good and seemed easy, so we decided to give it a try. Since it was a stir fry of sorts, I incorporated some rice to the dish, although it would have been just as delicious on its own. My favorite part might have been the potatoes, which i didn't realize until Joel told me that they are in a lot of Asian dishes. The ingredient that stuck out the most to me was the curry powder, which shows how potent it is, since it is the ingredient with the smallest amount of volume in the dish. I think that this marinade would have been just as delicious on a piece of stand alone chicken, too. Or swap it out for tofu in the stir fry to make it vegetarian. The possibilities are endless. Just don't go and grab the sriracha like Joel almost did. This is spicy enough on it's own…so use additional heat at your own risk!

2 Chicken Breasts or 4 Chicken Thighs, cut into 1-inch pieces
2 tablespoons Chili Paste
2 tablespoons Rice WIne Vinegar
1 tablespoon Red Chili Flakes 
1 tablespoon Soy Sauce
1 tablespoon Toasted Sesame Oil
1 tablespoon Kecap Manis or Molasses
1 tablespoon Sugar
1 teaspoon Curry Paste
1 teaspoon Curry Powder
1/4 teaspoon Freshly Grated Ginger
2-3 tablespoons Vegetable Oil
3-4 Small Potatoes, finely chopped
1 Shallot, minced
2 Bell Peppers, roughly chopped
Toasted Sesame Seeds, for garnish
Scallions, thinly sliced, for garnish

In a medium bowl, whisk together the chili paste, rice wine vinegar, chili flakes, soy sauce, sesame oil, keycap manic or molasses, sugar, curry paste, curry powder, and ginger. Cut the chicken into 1-inch pieces and add them to the bowl, making sure to evenly coat each piece with the marinade. Cover and refrigerate for at least 1 hour, up to overnight. Dice the potatoes very finely, mince the shallot, and chop the peppers. Add 1 tablespoon of oil to a wok and cook the potatoes over medium-high heat, until they begin to blister and brown, about 5 minutes. Add the shallots, peppers, and chicken (along with the marinade) and cook over medium-high heat until the chicken is completely cooked and the potatoes are tender, about 8-10 minutes. Serve garnished with sliced scallions and sesame seeds. 

SOURCE: The Crepes of Wrath