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)
+=OR=+
1/2 c Water
+=AND=+
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
spoon.

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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