Hi everybody! You guys are too far from me!
Come close, come close! Today, let's make something spicy
and delicious made with chicken. Dakgalbi in Korean.
Spicy chicken and vegetables. ... and rice cake. Wow, Maangchi you already
made so many chicken recipes. Yes, my chicken recipes are so popular.
fried chicken, dakgangjeong, yangnyeom-tondak... what else? Chicken dumplings recently
I posted and that's super-popular And buldak! Cheese buldak. So many chicken recipes,
they are very popular. Dakgalbi is also very
popular among Koreans. Usually we don't make it at home, you go to the
restaurant and then you just order dakgalbi We cook at the table and talk, and
then have some soju and pop soda and meanwhile This is well cooked.
Then it's ready to eat. i'm going to show you from
the very beginning to the end. I will use one pound of chicken thighs.
This is for two or three servings. This is exactly one pound one ounce This is all cleaned so
I'm not going to wash this. Dry this with a paper towel. So here... You see? Bones.
I'll just remove this bone. So I removed the chicken bones,
and now I cut. Cut into bite size pieces.
I usually I don't want big chunks. (Running water) So let's marinate this chicken. It's special marinade, I always use milk.
This is whole milk, two tablespoons To make it more tender and
then remove the kind of "chicken smell" Soy sauce one tablespoon.
Ground black pepper ...a quarter teaspoon. And mix. Okay, set aside. And this is rice cake When you go to the Korean dakgalbi restaurant,
if you want to add some rice cake they charge $1 or $2 more.
You can choose, just like a pizza topping. But rice cake is always good especially
in dakgalbi cooked with spicy sauce. That's kind of a tteokbokki, spicy rice cake. I'll just use
around four ounces, around one cup like this. Unless this is a freshly made rice cake.
You gotta soak it in cold water. My rice cake is now here. Next, the third step is making sauce. This is garlic - don't be surprised!
12 garlic, and this is ginger. Peeled ginger, around one teaspoon,
and i'm going to crush all this. Ginger. You can use a mortar and pestle
but today I feel like using my knife. And just mince. Okay, it's well minced! So I'll just put this in my bowl.
In the bowl I'll mix it all mix together. And we are going to add
two tablespoons soy sauce. One... Two... And a half cup water. Next I will add spicy stuff.
Korean gochugaru. Hot pepper flakes, one third cup.
This is one third cup. And to give a little sweetness,
rice syrup two tablespoons. One... Two. And ground black pepper
about half teaspoon And mix together. This gochugaru is going to be soaked in this liquid. Soon, it's going to thicken. What do you think? This sauce is tasty! And really garlicky a little
gingery and soy sauce. Nice. This seasoning
sauce is done So rice cake, chicken, and this.
And then next i'll bring all my vegetables This is Korean sweet potato inside is white. Western style sweet potato
is kind of orange. So you guys can use just either one. I will use this. And also this is
cabbage and a little carrot. And also onion. And an
important ingredient I almost forgot. I want to go to my patio.
Let's harvest the perilla leaves Korean kkaennip! One.. two.. Every morning I come
here to say hello to them. It smells so good!
Let's go! (running water) So i'm ready now and this is
my kind of special pan. I bought this in Koreatown in Los Angeles, years ago. And I sometimes I use as my dakgalbi pan.
And also I have and original dakgalbi pan, too So this is kind of a smaller version So it is very convenient cook for
two or three servings. And I will show you how to
arrange this dakgalbi. First, cabbage 8 ounces. Eight ounce cut into bite size pieces. Like this. So very fresh cabbage on the bottom. And onion like this Around four ounces.
Four ounces. And carrot. And green chili pepper. And sweet potato. I like to peel it. Around three quarter cup
of sweet potato. And then rice cake. Rice cake. This rice cake is
very delicious when it's cooked. This amount. And then kkaennip.
Just tear this. But you guys think: "Oh Maangchi
I don't have perilla leaves, what should I do?" Then use basil leaves, several basil leaves.
And then chicken. And sauce, I'll use all this sauce. I will use around half a cup of water. Not to waste any drop of
this seasoning sauce And then Like this. I added a
half half cup water. Okay. And then cover! Turn on the heat. Three minutes three or four
minutes, I will just let it cook over medium high heat. And then i'm going to open
this and stir this . And this is my kimchi. Well fermented kimchi. I already
made new kimchi, it's in the refrigerator. and I will just cut it, chop it up. Why? You'll will see later.
Just a little bit Take some out Chop this up And I will turn down
the heat to medium. Just mix together. See kkaennip is just
really shrunk like this. When I posted my dakgalbi recipe When was it, like seven or eight years ago? I talked about my favorite
dakgalbi restaurant in Toronto. When I posted this recipe, and I talked about it. "Oh that was was my favorite restaurant in Toronto. "I used to go there with my friends" That was in the basement, you go downstairs and it
smells like lots of lots of garlic smell. Every table is stirring and
steaming and then cooking The restaurant was
in the basement so even the smell was
not ventilated so easily. Basically once you get in there, you have to smell the absolutely delicious smell. My readers from Toronto, they asked me: "Which restaurant? Which restaurant?" "Joon-ee-ne" And years later I visited
Canada and Toronto and the restaurant is gone.
I left Toronto a long time ago, maybe there are a lot of new delicious restaurants there. Wow! Smells really good! (jazzy music) I cooked this around 15 minutes. I'll just taste this. Chicken,
rice cake, one more chicken. So delicious. Chicken is so tender. Tender and also not at all smelly. So tasty because we marinated with milk. And sweet potato. Rice cake. So delicious! Of course spicy
and it makes me sweat a little. I just feel awake! (laughs) So let's pretend that I eat it all. With all your family members or
friends, you guys are eating. So i'm going to take this out. A bowl of rice and then stir fry. And you can add some
kimchi if you want. Now well done. Let's taste. How would you like it? These days the weather
is getting cooler You just make this at home with your family members, and eating and sharing together. It makes this house
so cozy and warm. Today, we made spicy
chicken and vegetables. Dakgalbi. Enjoy my recipe.
See you next time!
