Since I started preparing lunch (alternating with my colleagues), I started to use the opportunity to prepare light and healthy lunch in my quest to have a healthy and balance diet.
With one of our lunch buddies whom does not fancy spicy food away on vacation, my other lunch partner and I took the opportunity to whip up some spicy food for lunch this week.
Korean Bapsang is one of my favourite site to check out for Korean Dish recipes. The recipe that Hyosun shared on her blog are very simple and easy to follow. Not forgetting to mention that she also share a little introduction on the dishes that she is sharing. Very educational as well.
Today, we decided to have my simpler version of Dak galbi (닭갈비) as I do not have all the ingredients that was mentioned in the Dak galbi (닭갈비) Recipe. To safe time, I prepared most of the ingredients overnight and marinated the chicken overnight in the fridge too. So, in the morning, I prepared the food and bring them to the office to be steam before enjoying what I cook in the morning. Perfect lunch box for anyone that love korean food.
Dak galbi (닭갈비) originated from a city in Gangwon Province (강원도) called Chuncheon (춘천). Dak galbi (닭갈비) is a spicy stir-fried chicken pieces with rice cakes, tteokbokki tteok (떡볶기떡), cabbage, sweet potatoes and other vegetables.
The first time I had Dak galbi (닭갈비) was during my first trip to South Korea back in 2001. After a memorable morning excursion to Nami Island (남이섬), we stop by a lovely restaurant in Chuncheon (춘천) to enjoy Dak galbi (닭갈비) in a large round grill pan on the gas stove. Indeed a memorable meal.
Unfortunately, I did not have sweet potatoes at home while I can’t eat cabbage due to health reason, hence I need to make to do with what are available at home. So my adaption of Dak galbi (닭갈비) are as below:
- 1 pound boneless (and skinless if desired) chicken thighs – cut into bite size
- 2 carrot – cut into bite size
- 6 ounces tteokbokki tteok 떡볶기 떡 (rice cakes)
- 1 yellow onions – cut into bite size
- 2 scallions
- 2 tablespoon sugar
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- 2 tablespoons rice wine
- 1 tablespoon gochujang (Korean red chili pepper paste)
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 2 teaspoons sesame oil
- 2 tablespoons water
- Mix all the sauce ingredients well in a bowl
- Add the cut chicken into the sauce and mix well
- Marinate in the fridge overnight wrapped
- Because I use the packet tteokbokki tteok (떡볶기떡), I cooked it in accordance to the instruction on the packet
- Soak in cold water to ensure that tteokbokki tteok (떡볶기떡) does not stick together
- Cut all the vegetable ingredients into small pieces accordingly
- In the pan, heat it up and add a tablespoon of oil
- Saute the onions
- Add the chicken, tteokbokki tteok (떡볶기떡) and the vegetables
- Cook for 5 minutes while stirring occasionally
- Add the scallion and cook for another 3 to 4 minutes until tteokbokki tteok (떡볶기떡) turn soft
- Ready to serve