Making dakgalbi. Chuncheon dakgalbi sauce
I will make spicy and light spicy stir-fried chicken that I always eat when I travel to Chuncheon. If you use boneless chicken leg meat, you can make it delicious with simple seasoning at home.
6 serving
Within 30 minutes
쿡쿡마미
Ingredients
  • Chicken meat
    1Kg
  • Cabbage
    1/2cup
  • enoki mushroom
    1ea
  • red pepper paste
    2TS
  • Sauce
    1TS
  • Soy sauce
    3TS
  • crushed garlic
    1TS
  • cooking wine
    2TS
  • Oligosaccharide
    3TS
  • Sesame oil
    1TS
  • ground pepper
    1ts
  • Sesame
    1TS
Cooking Steps
STEP 1/15
After thawing the chicken legs, rinse them in cold water and drain them.
STEP 2/15
Please put in a spoonful of red pepper paste.
STEP 3/15
Add 1 tablespoon of jjamppong sauce for the spicy taste. If you don't have , add 2 tablespoons of red pepper powder
STEP 4/15
Please add 3 tablespoons of soy sauce. Please add 3 tablespoons of oligosaccharide
STEP 5/15
Add 1 tablespoon of sesame oil, please. Add 1 tablespoon of minced garlic, please
STEP 6/15
Add 1 small spoon of pepper, please. Please add 3 tablespoons of cooking wine.
STEP 7/15
Mix well and let it ripen for about 30 minutes. If you give it time to ripen, the red pepper powder color becomes darker and it has a deep flavor.
STEP 8/15
Place in refrigerator for more than 2 hours to season well to chicken legs. It tastes better if you season it today and grill it the next day.
STEP 9/15
Place chicken leg meat in aged sauce and coat evenly.
STEP 10/15
Add 1 tablespoon of oil to the heated frying pan. Place the marinated chicken leg meat on the pan and bake.
STEP 11/15
Bake over high heat for 2-3 minutes, cover and cook over medium heat for 5 minutes. There will be a lot of oil everywhere. Cover and bake
STEP 12/15
Change the heat to medium heat and pour 100cc of water
STEP 13/15
Cut the chicken leg into bite-sized pieces. Because chicken legs are thick, the outside may burn and the inside may not be cooked well.
STEP 14/15
When the chicken leg meat is almost done, add the prepared vegetables and cook slightly. You can add a handful of cabbage and mushrooms at home.
STEP 15/15
If the moisture is reduced and the chicken is almost cooked, stir-fry it over high heat until the moisture is gone, and it tastes good because it tastes like fire. Use soy sauce and oligosaccharide to taste and taste the last seasoning. Sprinkle some savory sesame seeds. Use soy sauce and oligosaccharide to taste the last.
Delicious side dish seasoned spicy stir-fried chicken has been completed. It's also the best food for snacks and guest entertainment. When grilling dakgalbi, be careful not to burn back and forth, and add water and cook it with the lid closed. It tastes better if you stir-fry it until it's dry.
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