So last night at 11:30, I’m in bed scrolling quick through facebook before I go to sleep, and what pops up in my newsfeed but a delicious looking picture of Dakgalbi!
Maangchi is a Korean food blogger that I’ve been following for a while now, but I’ve never made any of her recipes before. But last night I decided to click on the Dakgalbi article, seeings that it was one of my faveourite foods when I was living in Daejeon, South Korea, and I was a little homesick for it.
I watched the video first and I thought to myself, that looks fairly easy. Then I scrolled through the post and looked at the ingredients. I googled where to buy them in my city and got them this evening.
I prepped it with help from my boyfriend and then cooked it up. I made a few slight changes to the recipe, I left out the chili pepper and the store that I went to didn’t have any perilla leaves. I used 4 chicken breasts and as I don’t have a skillet like what Maangchi has, I used my wok instead. I think that that’s the reason why my Dakgalbi turned out so saucy.
This is what the finished dish looks like. I ended up cooking it for 40 minutes rather than 20 and started eating after everything was cooked through. I think next time I will try and have a proper skillet and will follow the weight measurements in the recipe and see if that makes a difference. I had an awful lot of cabbage in this as I used the whole head.
Here’s the link to Maangchi’s blog and her recipe Maangchi’s Dakgalbi
