STEP 1/13
I bought a chicken from a chicken restaurant in the market. It's usually a chicken for boiled chicken, so it's big. I brought it because you asked me to take care of the bones without throwing them away
STEP 2/13
I removed the grease from the neck bone, shook it in water, washed it once, and put it in a plastic pack and put it in the freezer. You can use it to make broth.
STEP 3/13
It's a chicken with bones.
STEP 4/13
The oil and too loose chicken skin were cut with scissors to clean up, and the thick breast was sliced with a knife like a cloth and spread thinly.
STEP 5/13
Mix 1/2 cup soy sauce, 1/2 cup red pepper paste, 1/2 cup sugar, 1/2 cup Cheongju, and 1/2 cup minced garlic in a bowl. Soy sauce, red pepper paste, sugar, cooking wine, garlic = 1:1:1:1:1:1 ratio. You can control the amount of garlic and sugar to your liking. I didn't reduce the amount of sugar because I used Cheongju, which is less sweet than cooking wine.
STEP 6/13
Add 1/2 cup of pepper powder to adjust the thickness. Add pepper three times...You can prepare the sauce with 1 tablespoon of sesame oil.
STEP 7/13
Add the prepared sauce to the prepared chicken and mix it well. Put the marinade in the meat to the point where the marinade is too much.
STEP 8/13
Vegetables are prepared with vegetables in the refrigerator. I cut 1/4 whole cabbage, 1/2 onion, 1 green onion, and 5 perilla leaves into thick pieces, peeled off 1 potato, and cut it into half a month. I cut 2 cheongyang peppers diagonally.
STEP 9/13
If you don't have a large frying pan at home, grill it in a small frying pan with a little chicken and vegetable ingredients. If the meat is going to burn in the sauce, add water and think it's going to be boiled rather than grilled... I solved it at once with a big fan. Put cabbage, potatoes, onions, and green onions in order in a heated pan.
STEP 10/13
Then, put marinated meat on it and stir-fry it while mixing it evenly with spatula in both hands
STEP 11/13
There are so many vegetables that it's not enough with marinated meat. So I added the sauce while stir-frying it. If you put vegetables in at once, a lot of water comes out of the vegetables. So I didn't add water.
STEP 12/13
When the meat is almost cooked, add green vegetables, green onions, perilla leaves, and cheongyang peppers and stir-fry them
STEP 13/13
When the meat is fully cooked, cut the meat into bite-sized pieces with scissors and boil it down again in the sauce. I just thought I should put a lot of this and that in the spicy stir-fried chicken seasoning, but it wasn't. You can make delicious and hearty dakgalbi at home. Take out the meat and stir-fry the udon noodles in the remaining sauce. And stir-fry the rice~~