• St. Cornelius 06

    From Dave Drum@1:3634/12 to All on Sun Sep 15 17:22:00 2019
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dr. Cornelius Dak Galbi
    Categories: Poultry, Herbs, Chilies, Wine, Vegetables
    Yield: 6 Servings

    1 lb Deboned drumsticks
    3 tb Soy sauce
    10 cl Peeled garlic; minced
    1 tb Minced ginger
    1/4 c Hot pepper paste
    - (gochujang)
    1/3 c Hot pepper flakes
    - (gochugaru)
    1/2 c Cooking wine (mirin)
    1/2 c Water
    1 ts Sugar
    1/2 ts Ground black pepper
    1 lb Cabbage; rinsed, in
    - bite-size pieces
    1 md Onion; sliced
    5 oz (1 c) rice cake
    - (garaeddeok); in 2" long
    - pieces
    5 oz (1 c) sweet potato; peeled,
    - sliced in bite-size pieces
    1 sm Carrot; sliced
    2 Green chilies; sliced
    24 Perilla leaves

    Cut the chicken into bite size pieces and put them into
    a bowl. Mix with 1 tablespoon soy sauce and ground black
    pepper by hand or a spoon. Set aside.

    Prepare the sauce by combining garlic, ginger, hot
    pepper paste, hot pepper flakes, 2 tablespoons of soy
    sauce, and cooking wine in a bowl. Mix it well with a
    spoon. If you use a food processor, blend it until
    creamy for about 1 minute.

    Prepare a large, shallow, and wide pan or a grill for
    the dakgalbi. Spread the cabbage on the bottom of the
    pan. Add the onion, green chili pepper, carrot, rice
    cake, and sweet potato.

    Add the perilla leaves on top. You can cut them a few
    times or place the leaves whole. The leaves will shrink
    when cooked, so don’t be afraid to be generous!

    Put the marinated chicken in the center of the pan, on
    top of the vegetables. Put the sauce on top.

    Cover and cook over medium high heat for 2 to 3 minutes.
    Stir with a wooden spoon so the pan doesn’t burn and the
    ingredients and sauce mix evenly.

    Lower the heat to medium and cover. Cook for another 20
    minutes, or until it’s done. Keep stirring with a wooden

    Now you can eat. The cabbage will cook first, followed
    by the rice cake, chicken, and sweet potato, so eat in
    that order. Keep the heat low during the meal. Cook,
    stir, eat, and talk. The pieces will be hot, so be
    careful! If the dakgalbi becomes totally cooked, turn
    off the heat.

    When it’s almost totally finished, add some rice and
    chopped kimchi to what’s left on the grill and 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.

    RECIPE FROM: https://www.maangchi.com

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