Welcome back to my little corner of the internet!
I’ve recently discovered a new addiction in our home: Dak Galbi. We were craving some Korean BBQ and I remembered having eaten this delicious meat wrapped in a salad leaf in a Korean restaurant back in Tokyo when I was living there. We started searching for a fitting recipe and I will share what I’ve created from different recipes with a slightly spicier version. Rest assured, if you can’t handle the heat, just use less chili flakes and Gochujang, we don’t want you to burn down the toilet seat, do we now? 😉
2 Chicken Breasts, cut into cubes
Enough Romaine Lettuce leaves
2 cloves of garlic, crushed or minced
3 tbsp Chili Flakes (Gochugaru)
2 tbsp Soy sauce
2 tbsp Rice vinegar
2 tbsp Gochujang
In a bowl, mix the garlic, chili flakes, soy sauce, rice vinegar and Gochujang. Add the chicken and mix well. Leave to marinate in the fridge for about 20 minutes.
Wash the salad and pick the leaves. Place the leaves left as whole on a plate and put them on the table.
In a wok or frying pan, pour some vegetable oil and fry the chicken with the marinate until done.
Put the chicken on a plate and garnish with sesame seeds and chopped spring onions (optional).
Serve with boiled rice. To eat, take one leaf of salad, place some chicken inside, fold and put it into your mouth.
Have you ever tried Dak Galbi? What about other ingredients to put on a salad leaf? Let me know in the comments below.