{"id":823,"date":"2016-01-15T18:24:09","date_gmt":"2016-01-15T09:24:09","guid":{"rendered":"http:\/\/n8finch.com\/?p=823"},"modified":"2019-06-30T07:03:33","modified_gmt":"2019-06-29T22:03:33","slug":"recipe-korean-dalkgalbi","status":"publish","type":"post","link":"https:\/\/n8finch2024.local\/recipe-korean-dalkgalbi\/","title":{"rendered":"Recipe: Korean Dalkgalbi"},"content":{"rendered":"<p><a href=\"\/wp-content\/uploads\/2016\/01\/dalkgalbi-with-cauliflour-rice.jpg\" rel=\"attachment wp-att-863\"><img decoding=\"async\" class=\"alignleft size-large wp-image-863\" src=\"https:\/\/res.cloudinary.com\/fps\/image\/upload\/h_679,w_905\/v1561845805\/dalkgalbi-with-cauliflour-rice_kcvvmd.jpg\" alt=\"dalkgalbi with cauliflour rice\" width=\"620\" height=\"465\" \/><\/a><\/p>\n<p>There are certain flavors that capture your attention.<\/p>\n<p>For me, one of those is this spicy\/semi-sweet Korean dish:\u00a0<strong><em>dalkgalbi<\/em><\/strong>.<\/p>\n<p>I love the smell of this while it&#8217;s cooking, and it&#8217;s full of meat and veggies. A great combination!<\/p>\n<p>So, here&#8217;s how to make it (or at least, how I make it)&#8230;<!--more--><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>Chicken breasts, 2 or 3 (you can also use chicken with the bones still in it, as you like)<\/li>\n<li>Cabbage, maybe half a head. I like more cabbage, if you like less, then put in less.<\/li>\n<li>Korean sweat potatoes, or you can use any kind of tuber, think<\/li>\n<li>Korean ddok (pounded rice cakes), these are optional, but nice<\/li>\n<li>About 1 tbsp minced garlic (if you like that much)<\/li>\n<li>About half an onion, sliced<\/li>\n<li>2 tbsp of sesame oil<\/li>\n<li>Other things you can add are zucchini, carrots, squash, pretty much any gourd you want to try in there<\/li>\n<li>Dalkgalbi sauce, about 1\/4 cup (or you can make your own following <strong><a href=\"https:\/\/www.maangchi.com\/recipe\/dakgalbi\" target=\"_blank\" rel=\"noopener noreferrer\">this recipe<\/a><\/strong>, but I prefer to buy ready-made)<\/li>\n<\/ul>\n<p><a href=\"\/wp-content\/uploads\/2016\/01\/dalkgalbi-1.jpg\" rel=\"attachment wp-att-860\"><img decoding=\"async\" class=\"size-medium wp-image-860 alignnone\" src=\"https:\/\/res.cloudinary.com\/fps\/image\/upload\/h_300,w_225\/v1561845813\/dalkgalbi-1_belizg.jpg\" alt=\"dalkgalbi 1\" width=\"225\" height=\"300\" \/><\/a>\u00a0<a href=\"\/wp-content\/uploads\/2016\/01\/dalkgalbi-3.jpg\" rel=\"attachment wp-att-862\"><img decoding=\"async\" class=\"alignright size-medium wp-image-862\" src=\"https:\/\/res.cloudinary.com\/fps\/image\/upload\/h_300,w_225\/v1561845808\/dalkgalbi-3_bcyepd.jpg\" alt=\"dalkgalbi 3\" width=\"225\" height=\"300\" \/><\/a><\/p>\n<h2>What You Do With Those Ingredients<\/h2>\n<ol>\n<li><a href=\"\/wp-content\/uploads\/2016\/01\/dalkgalbi-2.jpg\" rel=\"attachment wp-att-861\"><img decoding=\"async\" class=\"alignright size-medium wp-image-861\" src=\"https:\/\/res.cloudinary.com\/fps\/image\/upload\/h_300,w_225\/v1561845810\/dalkgalbi-2_m95uin.jpg\" alt=\"dalkgalbi 2\" width=\"225\" height=\"300\" \/><\/a>Put the sesame oil in a pan and saut\u00e9 the chicken, add the garlic, sweet potatos and onions earlier or later, depending on how well you want those cooked.<\/li>\n<li>Once all of that cooks down, add the veggies (cabbage, etc) and ddok. Make sure you stir everything around so that it&#8217;s pretty well mixed and coated a bit with sesame oil.<\/li>\n<li>Put on the sauce and mix it well, let that all cook down.<\/li>\n<li>My personal favorite part of this is burning it a little. Carcinogens are bad, I get that. But, if you want to up the flavor here, char the dalkgabi (turn up the heat and let it sit until it burns a bit). <strong>Charred is soooooooo tasty<\/strong>.<\/li>\n<li>Once it&#8217;s done, you can serve it with regular white rice, or whatever rice substitue you like (pictured finished with <a href=\"\/recipe-cauliflower-rice\/\">cauliflower rice<\/a>).<\/li>\n<\/ol>\n<p>It&#8217;s really easy to make, just takes about 25 minutes, and it&#8217;s a flavor you won&#8217;t soon forget.<\/p>\n<p>Enjoy,<\/p>\n<p><strong>Nate<\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are certain flavors that capture your attention. For me, one of those is this spicy\/semi-sweet Korean dish:\u00a0dalkgalbi. I love the smell of this while it&#8217;s cooking, and it&#8217;s full of meat and veggies. A great combination! So, here&#8217;s how to make it (or at least, how I make it)&#8230;<\/p>\n","protected":false},"author":1,"featured_media":863,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[1,3],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recipe: Korean Dalkgalbi | Nate Finch<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/n8finch-site.site.strattic.io\/recipe-korean-dalkgalbi\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe: Korean Dalkgalbi | Nate Finch\" \/>\n<meta property=\"og:description\" content=\"There are certain flavors that capture your attention. 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