Dak Galbi

Ingredients

Sauce

6 garlic cloved, minced

1 tsp minced ginger

2 tbsp soy sauce

120 g water

4 tbsp gochugaru

2 tbsp rice syrup (or other sweetener)

1 tsp black pepper

Chicken and Vegetables

450 g chicken thigh

350 g cabbage, roughly chopped

1 small onion, sliced

2 carrots, peeled and sliced

200 g sweet potatoes, sliced thinly

200 g potatoes, sliced thinly

1 green chili, cut into small pieces

10 basil leaves, roughly chopped

1 tbsp soy sauce

60 ml water

Directions

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.

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Dak Galbi