Pictorial: Dak Galbi!

Panfried chicken in hot chili sauce with veggies. [1|2|3]

ingredients

2-3 X chicken breast (cubed)
1/4 X cabbage (shredded)
1/4 X leek (chopped)
3 X garlic clove (sliced)
2 X scallion stalk (chopped)
1 X sweet potato (exchangeable with ricecakes or noodles)
1 X bunch of sesame leaves (perilla, shiso, optional)
1 X chili (deseeded and deveined)
2 TBSP gochujang
4-8 TBSP rice wine or soju

yang nyeom jang ingredients

1 X chili (deseeded and deveined)
1 X scallion stalk
1 X garlic clove
3 TBSP soy sauce
1 TSP chili flakes
1 TSP roasted sesame seeds
1 TSP sesame oil
1/2 TSP black pepper

green perilla leaves were out of stock, so I had to go with the red kind,
no worries, they are optional ... but they DO add some funk to the dish



blend the yang nyeom jang ingredients until smooth and marinate the cubed chicken with it,
30m-24h, chop up the veggies, keep some scallion, leek green and perilla aside,
add the gochujang to the chicken and its marinade, mix well



heat an oiled pan, add veggies and chicken, let sit for an moment until it's crackling



start stir-frying, keep at it for 10-15 min



add the big splash of rice wine or soju, flambe if you like,
keep stiring to deglaze the pan and to glaze the pans' content



add the saved greens and leaves, give it another quick stir



serve piping hot, top with a drizzle of sesame oil




this version is good for 2 servings, when served with
some sidedishes, soup and rice ... maybe even 4 servings