Korean Chicken Dak Galbi

Ingredients

• Yellow peppers

  Sweet, raw

  80g

• Mushrooms

  White, raw

  1 cup pieces or 70g

• Bok Choy

  Asian Items - Melissa's

  1 cups raw or 37g

• Cabbage

  Raw

  ½ cup, chopped or 45g

• Chicken thigh

  Broilers or fryers, meat only, raw

  9 ⅞ thigh, bone and skin removed or 680g

• Gochujang Hot Sauce

  Bibigo

  20g

• Rice wine vinegar

  ¼ cup or 60g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  1 tbsp or 9g

• Ginger root

  Raw

  1 tbsp or 6g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

Directions

1. In a small bowl, mix together the gochujang, rice vinegar, sesame oil, ginger, garlic, gochugaru and salt.
2. Place the chicken in a large bowl. Pour over the sauce and mix everything well.
3. Add in the veggies. Accept that your spatula won't do the trick. Wash your hands and use your clean hands to mix everything together. I like to squish the veggies a little to macerate them so they take on more of the marinade.
4. Let this rest for up to 30 minutes or for several hours in the refrigerator.
5. Heat up a 12-inch cast-iron pan or a nonstick pan on high heat.
6. When the pan is hot, add the chicken and veggies. Stir and then reduce heat to medium. Cover and cook for 15 minutes stirring halfway through until the chicken is cooked.
7. Serve with rice, lettuce leaves, or swiss chard leaves for wrapping.

Similar Foods

• Korean Grilled Chicken Breasts
• Bangladeshi-Style Chicken Korma