Chuncheon Dakgalbi
Servings: 6
Calories: 206kcal
Ingredients
- 900 grams Chicken Breast
- 1½ cup Water
- 500 grams White Cabbage
Dakgalbi Sauce
- 2 tbsp Gochuchang
- 1 tbsp Oyster Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Seed Oil
- 1 tsp Gochugaru
- 1 tsp Rice Wine
- 4 tbsp Tomato Paste
Instructions
- Peel and rinse the onion, garlic, and white cabbage. Slice the onion and cabbage, and mince the garlic. Heat cooking oil in a pot over medium-low and sauté the onions for 6-8 minutes until caramelized. Meanwhile, wash and cube the chicken breast.
- Once the onions are caramelized, add the garlic and sauté for another minute. Add the chicken and a bit more oil, seasoning with a pinch of salt. Prepare the Chuncheon Dakgalbi marinade by mixing all the sauce ingredients in a bowl.
- When the chicken turns white, add the marinade and 1/4 cup of water, followed by tomato paste. Stir until the sauce thickens and deepens in color, then add the cabbage. Mix well and simmer for 15 minutes. Add Gochugaru and black pepper, then the rice cake, cooking for an additional 5 minutes until soft.
- Serve the Chuncheon Dakgalbi garnished with spring onions, chives, or parsley. Enjoy!
Nutrition
Calories: 206kcal | Carbohydrates: 13g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 77mg | Sodium: 2091mg | Potassium: 838mg | Fiber: 3g | Sugar: 6g | Vitamin A: 397IU | Vitamin C: 33mg | Calcium: 60mg | Iron: 2mg