Dak-Galbi Amplifies Memories Of Our First Encounter With Gochujang

By Rachel

When Marc and I were seniors in college, we lived in an apartment complex over a few restaurants and shops including the restaurant that introduced me to Korean food, Bab Plus. I tried soonduboo ( a spicy silken tofu soup), bulgogi, and more. Every Tuesday, I would work out at the campus gym down the block from this complex and then reward myself with going to Bab Plus. Initially, I wanted to try everything on the menu but once I ordered their dak galbi, I found myself returning over and over to this dish.

Dak galbi is chicken and onions, marinated in a spicy paste, stirfried with veggies and served over white rice. At the heart of the marinade is gochujang, a Korean hot pepper paste. It comes in a tub with varying levels of spice. I was able to pick this up at the H-Mart in Chicago. Gochujang and gochugaru (korean red chili flakes) are two ingredients that you’ll need to have on hand to cook Korean food.

On to the recipe, it’s fairly straightforward, adaptable, and a good meal to rely on if you need to clean out your fridge.

Ingredients

• 1 lb chicken breast or thigh, cut in bite sized pieces
• 2.5 cups cut veggies cut in slices or bite sized pieces; I used a cabbage, bell pepper, and green onions
• 1/2 yellow onion, thinly sliced
• Cooked white rice for serving
• Vegetable oil, for cooking

Marinade Ingredients

• 2 tbsp gochujang; adjust to spice-level preference
• 1 tbsp gochugaru; adjust to spice-level preference
• 1 tbsp sugar
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 3 garlic cloves, minced
• 1 tsp ginger, minced
• 2 tsp sesame oil

Directions

1. In a large bowl, mix marinade ingredients together. Mix in onion and chicken until fully incorporated. Cover and set in fridge for at least 30 minutes. Meanwhile, prep the rest of your veggies and cook your rice.
2. Heat a large pan over medium heat and add 1-2 tbsp of oil. Once hot, add in the veggies and marinated chicken and onion. Let sit for 1 minute before stirring. Continue to cook for another 5 minutes, stirring occasionally. Lower the heat to medium-low, cover the pan and cook for additional 5-10 minutes or until the chicken and veggies are cooked through and the sauce has thickened.
3. Serve over white rice