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Combine the chicken, milk, soy sauce, and ground black pepper in a bowl and mix all together with a spoon.Cover and set aside.
Combine the minced garlic, ginger, soy sauce, water, gochu-garu (Korean hot pepper flakes), rice syrup, and ground black pepper in a bowl. Mix well with a spoon and set aside.
Spread the cabbage on the bottom of a large, heavy, and shallow pan or skillet.Add onion, carrot, green chili pepper, sweet potato, rice cake, and perilla leaves in that order.Add the chicken in the center. Pour the seasoning sauce over the chicken and spread it with a wooden spoon. Add 1/2 cup water.Cover and cook for 3 to 4 minutes over medium high heat until it starts boiling. Turn down the heat to medium. Open and stir with wooden spoon so that the pan doesn’t burn and the ingredients and sauce mix evenly. Cover and cook another 13 to 15 minutes over medium heat, stirring occasionally until the chicken and sweet potato are cooked thoroughly.Keep the heat low during the meal. Cook, stir, eat, and talk. The pieces will be hot, so be careful! Turn off the heat when the chicken and potato are totally cooked.Give a bowl to each diner. They can each take some out of the pan into their bowl, and eat. When it’s almost totally finished, make some fried rice by adding some rice and chopped kimchi to what’s left on the grill. Stir with a wooden spoon over medium heat for a few minutes. Serve in separate bowls, or give everyone a spoon and let them eat from the pan together.
Julie_35 Brittany, France joined 8/20 & has 5 commentsPosted October 21st, 2020 at 7:06 am | Log in to reply. Made it today, as you say it is delicious and i feel very awake :) . thanks muchSee full size image Maangchi New York City joined 8/08 & has 91 commentsPosted October 30th, 2020 at 5:19 am | Log in to reply. The chicken looks so tender and juicy and the vegetables were nicely cooked. Yum! bk2012515 Singapore joined 6/20 & has 2 commentsPosted June 30th, 2020 at 2:26 am | Log in to reply. Hi MaangchiThank you for the lovely recipe.Can we use cilantro as a substitute for the perilla leaves? Thanks jsp73 joined 3/15 & has 30 commentsPosted November 11th, 2019 at 6:23 pm | Log in to reply. Haha! Awesome! This turned out just like I remembered it in Korea (except I made mine spicier – with the hotter gochujang). I really disliked the food “trends” in Korea. 닭갈비 was big in Gyeonggi-do… so many 닭갈비 restaurants… then they mostly disappeared. The same was true with “Red Samgyupsal” (PLEASE post a recipe for that!) and Buldak (Hong Cho buldak – I made your recipe, but there was no comparison). They all disappeared. Anyhow, my massive 14 inch cast iron skillet worked just fine. I even doubled the recipe so my wife could have leftovers for lunch tomorrow. Deeee-licious! Thank you!See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted November 15th, 2019 at 11:43 am | Log in to reply. Wow! As long as the cast iron skillet, you can make this forever! : ) It looks so nice! jsp73 joined 3/15 & has 30 commentsPosted November 17th, 2019 at 2:44 pm | Log in to reply. Thank you. Your compliment means a lot to me. ^^ evelynrose Montana, USA joined 2/18 & has 3 commentsPosted March 28th, 2019 at 11:18 pm | Log in to reply. Hi Maangchi! I love your videos and I even watch them when I’m doing intermittent fasting for my diet. I really want to make dakgalbi and I’m wondering if I have to soak my frozen rice cakes in hot water first before adding to the pan with vegetables and chicken. Or do I just thaw the frozen rice cakes in the refrigerator and add to the pan? Thanks for making such awesome videos! shaiksyahirah joined 6/15 & has 4 commentsPosted November 16th, 2018 at 9:44 am | Log in to reply. How many pax does this serve? Cornelius B. Ecuador joined 12/17 & has 42 commentsPosted June 14th, 2018 at 1:54 pm | Log in to reply. Made Dakgalbi for the second time today. This time I had garaetteok and perilla leaves available, only left out the sweet potato, as combined with rice it contains carbohydrates more than enough.Substituted the green chillies with green bell pepper, as the local chillies are hotter than the korean ones, and with the gochujang it´s spicy enough for me.For marinating the chicken (breast this time), I added a little salt, minced garlic, some white wine, and a couple of drops of sesame oil to the soy sauce, then pan fried it before adding to the veggies: the result was very tasty, I can only recommend this. Maangchi New York City joined 8/08 & has 12,051 commentsPosted June 19th, 2018 at 8:50 am | Log in to reply. I’m glad to hear that your Korean cooking is going well! I hope that there are some Korean ingredients easily available to you in Ecuador! I found 4 stores submitted by my readers: https://www.maangchi.com/shopping/ecuador Cornelius B. Ecuador joined 12/17 & has 42 commentsPosted June 21st, 2018 at 9:10 pm | Log in to reply. Kam sa ham ni da! Yes, I´m improving, and the main ingredients I can get in the korean groceries in Quito. My preferred store is Seoul Market, which I submitted to you myself. Only thing which seems impossible to get is korean pear: wanted to make Bulgogi. Bianca Singapore joined 7/18 & has 1 commentPosted July 4th, 2018 at 4:41 am | Log in to reply. Can you find any other types of pears? I have made bulgogi with other pears before, and the end result isn’t really that different :). You can even try using apples – I would stick to a sweet, less-tart variety though. Hope this helps! tpdullum Northwest Washington State joined 8/12 & has 7 commentsPosted May 8th, 2018 at 4:55 pm | Log in to reply. Just a note – video show 1 teaspoon of kosher salt in the sauce but the printed recipe leaves that out. The salt is needed.