This is a super easy and delicious Korean dish. Usually this dish has tteok (rice cakes) but sorry to everyone on the internet I don’t like them very much and they’re not super accessible here in the frozen north so I’ve simply added more vegetables to compensate. If you are a sensitive to spicy food you can easily add some melty cheese on top to cool the whole dish down a bit but otherwise this is a delicious, quick meal that would be great for a week night.
Dak Galbi
Make the sauce by combining all of the sauce ingredients together in a bowl and set aside while you prep the rest of the ingredients.
Heat a large bottom pan or skillet then layer the vegetables in the skillet starting with the cabbage on the bottom. On top of the pile of vegetables, place the chicken and pour the sauce and water over the top of all of the ingredients. Without stirring, cover and cook for 5 minutes until the cabbage begins to break down and the water starts to boil.
Turn down the heat so the mixture is no longer boiling, stir well until sauce is mixed evenly then re-cover and cook for about 15 minutes, stirring occasionally until the chicken is cooked through and the vegetables are tender.
Serve hot over rice.
Adapted from Maangchi
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