Chuncheon Dak-Galbi (Korean Chuncheon-style Stir Fried Chicken)
This is another type of bokkeum, or stir-fry, styled after the Chuncheon city where the dish was born and made popular. The distinctive feature of this dish is the addition of Korean curry powder and garam masala to the gochujang-centric marinade.
And like all stir-fries, this is easy to prep and even quicker to whip up. Perfect for a week-night dinner for busy folks working full-time.
Ingredients (feeds 4):
700 gm chicken fillet, diced to 1" cubes
1 head cabbage, cut roughly (about 10 cups unpacked)
10 tteokbokki, diced to 1/2" cubes, pre-cooked in salted boiling water for 4 minutes.
2 cups sweet potatoes, diced to 1/2" cubes
4 cups white button mushrooms, sliced
1 large yellow onion, sliced thinly
1/2 cup green onions, sliced to 1.5" lengths
6 perilla leaves, sliced to thin strips
2 tsp canola oil
1 tbsp sesame oil
1 tbsp sesame seeds
Marinade:
4 tbsp gochujang (Korean red pepper paste)
3.5 tbsp gochugaru (Korean red pepper powder)
3 tbsp guk kanjang (Korean soy sauce)
4 tbsp mirin
1 tbsp curry powder
1 tsp garam masala
5 dashes ground black pepper
1 tbsp sugar
2 tbsp maesil syrup
2 tbsp sesame oil
1 tbsp minced garlic
1 tsp grated ginger
Directions:
1) Mix marinade.
2) Toss the marinade with the chicken, leave aside, covered, for at least 1 hour.
3) Fry onions in canola-sesame oil mix in pre-heated pan on medium-high heat, about 3 minutes until translucent.
4) Add mushrooms, and sweat them till water released is reduced by half.
5) Add sweet potatoes. Fry 1 minute.
6) Add chicken, fry 2 minutes.
7) Add cabbage, toss till wilted, about 3 minutes. Cover with lid, if needed to move the wilting process along.
8) Add tteokbokki, toss through, about 2 minutes.
9) Add spring onions and perilla leaves, toss through.
10) Garnish with sesame seeds, and serve.
And like all stir-fries, this is easy to prep and even quicker to whip up. Perfect for a week-night dinner for busy folks working full-time.
Ingredients (feeds 4):
700 gm chicken fillet, diced to 1" cubes
1 head cabbage, cut roughly (about 10 cups unpacked)
10 tteokbokki, diced to 1/2" cubes, pre-cooked in salted boiling water for 4 minutes.
2 cups sweet potatoes, diced to 1/2" cubes
4 cups white button mushrooms, sliced
1 large yellow onion, sliced thinly
1/2 cup green onions, sliced to 1.5" lengths
6 perilla leaves, sliced to thin strips
2 tsp canola oil
1 tbsp sesame oil
1 tbsp sesame seeds
Marinade:
4 tbsp gochujang (Korean red pepper paste)
3.5 tbsp gochugaru (Korean red pepper powder)
3 tbsp guk kanjang (Korean soy sauce)
4 tbsp mirin
1 tbsp curry powder
1 tsp garam masala
5 dashes ground black pepper
1 tbsp sugar
2 tbsp maesil syrup
2 tbsp sesame oil
1 tbsp minced garlic
1 tsp grated ginger
Directions:
1) Mix marinade.
2) Toss the marinade with the chicken, leave aside, covered, for at least 1 hour.
3) Fry onions in canola-sesame oil mix in pre-heated pan on medium-high heat, about 3 minutes until translucent.
4) Add mushrooms, and sweat them till water released is reduced by half.
5) Add sweet potatoes. Fry 1 minute.
6) Add chicken, fry 2 minutes.
7) Add cabbage, toss till wilted, about 3 minutes. Cover with lid, if needed to move the wilting process along.
8) Add tteokbokki, toss through, about 2 minutes.
9) Add spring onions and perilla leaves, toss through.
10) Garnish with sesame seeds, and serve.
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