Korean spicy chicken stir fry (dakgalbi) with fried garlic cauliflower and danmuji

Korean spicy chicken stir fry (dakgalbi) with fried garlic cauliflower and danmuji

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  • Posted: July 11, 2018 15:00

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  • Posted: July 11, 2018 15:00

    raqfox

    I usually use chicken breast but dark meat or even pork can work too. I'll get a big pack of breasts and soak them in a brine before I do anything. I used two for this recipe (somewhere between 1.5 to 2 pounds total) which will yield 4-6 servings. **Marinade /sauce** 3 Tbsp gochujang (Korean chili paste) 2 Tbsp rice wine 1 Tbsp gochugaru (Korean chili flakes) 1 Tbsp soy sauce 1 Tbsp minced garlic 1/2 small onion (35g/1.2 ounces), grated or minced Mix together the sauce ingredients and set aside. Cut the meat into bite size pieces and mix well with the sauce. I usually have shredded carrots in the fridge so I'll include a good handful, and whatever other veg I might have. Let sit around 30 minutes. Cook it all on the stovetop! Danmuji is pickled radish I get at Hmart. The kind I got was no sugar added. EDIT I don't know how to double space
  • Posted: July 11, 2018 15:00

    asong96

    Looks good! Macros?