All posts tagged: spicy

California | DakGalbi

I have sung the high praises of dakgalbi before here. I absolutely love this meal, as do many of my co-expats here in Korea. I upped the game on this one, as you do, with a bit of cooling avocado and crunchy pumpkin seeds to pair with the spicy love of the dakgalbi sauce. The only change I would make is this: In the restaurant you start eating the meal (its cooked in front of you on the table) as soon as the chicken is ready. That way, the chicken is perfect and it allows the veggies to continue to cook to softness. Unfortunately, I didn’t think of that and should have adjusted for the time it takes to cook the veggies. I’m going to change the directions just a bit from how I cooked it so that your chicken and vegetables will be cooked well. Ingredients for two: 3 chicken breasts, cut to bite sized pieces 2 tbsp soju (or refined rice wine) 1/4 tsp ginger powder pepper to taste 1/2 onion 1 small …