I bought a new tub of Gochujang (Korean Spicy Miso) to cook ‘Topokki’ the other day. Now I need to use Gochujang. ‘Dak-galbi’ is another popular Korean dish. As my family members are very sensitive to the spiciness of Gochujang, I added only 2 tablespoons today, but it was quite hot for us. If you like spicy food, you may wish to add more Gochujang. I have found many ‘Dak-galbi’ recipes require Ground Chilli OR Chilli Flakes on top of Gochujang. It is unthinkable for my family.
3 to 4 Servings
500g Chicken Fillets *breast OR thigh
1/2 to 1 Carrot
2 to 3 Cabbage Leaves *about 150g
1 to 2 thick Spring Onion
1 tablespoon Sesame Oil
1 clove Garlic *grated
1 small piece Ginger *grated
1 tablespoon Sugar
2 tablespoons Gochujang (Korean Spicy Miso) *add more if you like
2 tablespoons Sake (Rice Wine)
2 tablespoon Soy Sauce
Chilli Flakes OR Ground Chilli *optional, only if more spiciness is required
- Slice OR cut all vegetables into the size that is easy to eat. Cut Chicken Fillets into bite-size pieces.
- Combine all the Sauce ingredients in a mixing bowl, add Chicken pieces, mix to combine, and set aside for 30 minutes.
- Heat Sesame Oil in a large frying pan over medium heat, add Onion, Carrot and Cabbage, and stir-fry for a few minutes.
- Add Chicken with all the sauce, and stir until almost cooked, then add Spring Onion, and stir. Cover with a lid and keep cooking, occasionally stirring, until Chicken is cooked though and vegetables are soft.
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