Hey friends! Let us make some 닭갈비 (Dak Galbi) together!. This is a spicy chicken dish from Korea that is very easy to make. I like to cook it after work. It is very delicious!
>>7092337
First we must take a shot of soju (a korean alcoholic beverage).
Next we must start the rice. Remember to just a touch more water than rice to the pot. Heat on high until it begins to boil. Then quickly turn to the lowest setting and cover.
Let us get to the meat (literally!). First we must oil the pan with sesame oil!
>>7092343
Then we add a Dak Galbi Mix.
This mix has been marinating for a day or two. It consists of pieces of cut boneless chicken. We then add some cut white cabbage.
Then we add some galbi sauce (you can find it at your local asian market maybe?)
Galbi is a spicy red pepper sauce often used for pork and chicken. Finally we add some secret asian spices (this varies by person and is a house secret. Feel free to experiment)
Then you let that marinate.
보고 있어요! 닭갈비 너무 맛있어요
Remember, NO HEAT in the pan yet.
Now let us drink some soju
>>7092348
anyang friend!
Next we add some chopped fresh green onion.
>>7092348
나도 보고 있어요. 닭갈비 항상 요리 하고 싶었어요
Now some bean sprouts! I had a long day at work, so normally I would blanch the sprouts in boiling salted water, but today I am lazy.
Now add this mushroom. I am not sure what it is called in English.
I would also like to add that this is my personal recipe, it is a bit different than what you find in the actual Dak Galbi restaurants here in Korea, but still delicious.
>>7092359
Then let us add some slightly crushed then chopped garlic. I used 3 cloves.
Now lets add some white mushrooms! Delicious!
Before we add some more spices, I recommend another shot of soju.
Now let us add just a kiss of lemon juice. Very very small amount. Only an observant palate should notice this. Remember STILL NO HEAT.
Now some pepper.
Fuck
I can't leave this thread until he at least starts cooking it
A dash of salt.
And finally a light breeze of sesame seeds.
>>7092367
U dumb, nukka
>>7092363
Cheers, always wanted to make it! never had the time to really look anything up for it though
>>7092367
>only an observant palate should notice this
>fake lemon juice out of a lemon shaped squeeze bottle
Subtle trolling is best, but are you trying to compete with the sushi thread or something?
>>7092375
I was also skeptical but just a drop or two actually melds well with the chicken. The ajumma down the street who makes the best jaeyook dopbap suggested this to me.
Now friends we are ready to cook! Let us celebrate with another shot of Soju!
>>7092382
The meat was marinating with the cabbage in the galbi sauce (no im not that much of the purist, I bought my galbi sauce at the store) As for guidelines on the spices...east asian ;)
>>7092385
Cool thread. What is soju like? Can you compare it to vodka or korn?
>>7092385
I like your thread, bro. Keep it coming
Ok friends I'm with you now. 4 shots in and we can cook. I took the prep photos before hand but I will be cooking live with you live. I like to start on high heat to get the juices flowing. Make sure to spread the material around the pan during this step.
>>7092398
Imagine taking a shot of nail polish remover + sugar
>>7092399
Thanks!
>>7092401
continue on high!
>>7092401
>a shot of nail polish remover + sugar
Sounds unpleasant
>>7092411
>>7092404
Fuck I forgot the image. I sincerely apologize.
After a few minutes of this to bring the juices out and get some of the seared flavor we must make the island. Turn it down in stages from medium, to medium low while you form an island with the ingredients in the middle of the pan. This next step is the longest. let the ingredients simmer on there island of bliss in their own juices.
>>7092407
Tried it once. Hated it. Gave the rest of the bottle to my friend.
Now makgeolli, that stuff is tasty
Now is an excellent chance to take another shot of soju.
We can use this cooking time to reflect on our recent hike through the wonderful fall leaves. It rained color in these mountains.
When cooking on medium low I like to use the spatula as a sort of heat container.
>>7092359
I hate those, they taste complete ass. your dinner looks mighty fine though.
>>7092439
Fuck image was forgotten again. My sincerest apologies.
>>7092377
I'm pretty sure he's saying you should barely taste the lemon juice at all, not whether it's fresh or from a bottle. But stay autistic, /ck/. Being able to wildly misread people's intentions and inject your strong, unwavering belief in your own superior intelligence is the key to starting flamewars on 4chan.
I hope you folks enjoyed my recipe. Here is a picture I took last week reflecting back on Seoul from a misty mountain fortress I hiked to.
Fresh lemon and lime can be hard to find in Korea, so I am happy just to have lemon juice from a bottle.
>>7092458
>starting flamewars
If there's one thing /ck/ will always agree on (trolls aside), it's that bottled lemon juice concentrate is complete shit compared to fresh squeezed. How is that even an issue?
>>7092467
Hey op here. No market around me sells lemons or limes. I have to go to the foreigner section just to get bottled lemon juice. So please use fresh lemon if you have it.
Finally it is plated with fresh green onion. I hope you enjoyed it. Maybe I will do my bibimbap recipe next week!
>>7092467
>everyone agrees with me so please tip your fedoras in unison
No, fuck off. If you're using 3 drops in a giant pan of food, and it's getting cooked with a gorillion other ingredients, no one will notice if it's fresh or not. It literally does not matter.
You sound like the kind of guy who uses maldon to boil pasta. It's fine, I do the same, but it's because I boil pasta like once a month and I don't want to keep 60,000 different kinds of salt for every purpose. Not because it tastes better.
>>7092480
>i keep terrible fake lemon juice on hand
>b-but i only add a few drops to a giant pan at a time, so nobody even notices that it's there
>>7092462
>Fresh lemon and lime can be hard to find in Korea,
Unexpected things like this are what I find most interesting about talking to people in other countries.
>>7092491
I don't buy bottled lemon juice, but of course that's all you have left now isn't it. Kind of like how if you've ever once looked at a vegetable here on /ck/, you're Ingrid Newkirk and you want to kill all meat eaters.
Stay autistic, /ck/.
>>7092377
>trying to compete with the sushi thread
This recipe looks like it makes actual food, with the pleasant bonus of getting drunk. It's on a totally different planet from the sushi thread.
>>7092491
No nose, how do you not notice a few drops of lemon juice? You're probably one of those fuckers that soaks food in lemon/lime since you have no taste buds.
>>7092500
Maybe since vinegar and pickling are big in that part of the world, those assume the acid role in most cooking.
Also if you have ever used vinegar from a bottle you literally don't know SHIT about food and cooking. All food should be naturally fermented in place, on the spot, in your kitchen, in small batches for every meal. Anyone who disagrees with me isn't a regular on /ck/.
>>7092500
You can sometimes find lemons in the store (usually in the bigger ones like homeplus) but my local super didnt have them atm.
Looks good OP
Korean autumn - Haha time for 귤!
>>7092359
Enoki
>>7092500
Do they? I don't remember ever seeing a single lemon in China on my trips to visit family.
>>7092479
>bibimbap
yes please OP
>>7092462
That's a pretty sweet pic you got there, anon.
>>7093390
Eh, there isn't really a recipe for bibimbap; it's just vegetables surrounding rice with some sugar'ed beef in the middle and an egg on top.
Yum! Thanks OP.
I always like these "cook with me" threads, and I especially like the ones that are non-American.
