Dalk Galbi Fried Rice (Spicy Chicken)
My Rating: 7/10
Why: I don't eat much meat...so take that away and it's a 9, lol. If you get a chance to go to Korea (especially Chuncheon which is famous for dalk galbi), try it. That is the best. But meanwhile this was yummy and satisfied my craving. I made a huge portion and ate it within the day :( I'm a carb-ivore. Changes I might make: if it's just for me, I will drastically lessen the chicken...makes no sense because this is a chicken dish, but whatev I do what I want. The flavor is amazing, the meat...meh. Or if I make it for hubby...I will marinate the meat overnight so that it soaks up more of that delish sauce.
Dalk Galbi Fried Rice
- 3 cups cooked rice
- 1/4 onion, chopped
- 1 Tbsp green onions, chopped
- 1 sheet (or 1 pkg) dried seaweed, crushed finely
- sesame oil
- vegetable or canola oil
- 1/4 cup mozzarella cheese
- 1 chicken breast, chopped smaller than bite-size
- 1/2 Tbsp mirin
- 1/4 tsp garlic, minced
- pinch black pepper
- 1-1/2 Tbsp red pepper powder (gochugaru)
- 2 Tbsp red pepper paste (gochujang)
- 2 tsp curry powder
- 2 tsp garlic, minced
- 1-1/4 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1/8 tsp pepper
- 1 Tbsp mirin
- 1/4 tsp ginger, minced
Mix together the chicken ingredients and set aside.
Combine all sauce ingredients and mix well. Take two spoonfuls and mix it into the chicken. Set aside.
Place a large skillet over med-high heat with about 1 Tbsp vegetable oil. Once it's hot, fry the onions for 1-2 minutes then add the chicken. When the chicken is cooked through, add the rice and remaining sauce (you can start off with less sauce if you want it less spicy). Add another 1 Tbsp of oil and fry for 8-10 minutes. Taste and add salt as needed. Next throw in the green onions and seaweed and stir to combine. Add about a teaspoon of sesame oil and fry for 2 more minutes.
Place half of the rice in a layer on your serving platter and sprinkle the cheese in the middle. Cover that with the rest of the rice so that the cheese will melt. Eat immediately.
Chicken recipe adapted from Aeri's Kitchen.
Linking with Mix it Monday, Munching Mondays, Sweet Sharing,