I was craving Korean food and by my best estimates, the closest Korean restaurant is probably at least 2 hours away from where I’m currently living in southeastern West Virginia.
…so obviously, I had to delve into another kitchen experiment of sorts. Thank goodness for the internet. :O
I loosely adapted this from here and here (as usual, my alterations were dependent on what I did and did not have in my kitchen).
닭갈비 (Dak Galbi/Spicy Marinated Chicken)
Ingredients:
- 1 1/2 lb. boneless, skinless chicken thighs/breasts, cut into bite-sized pieces
(Marinade)
- 1 tsp powdered ginger
- 1 tsp freshly ground black pepper
- 3 tbsp gochujang (spicy red pepper paste)
- 4 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp light brown sugar
- 1 tsp mild curry powder
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
Instructions:
- Combine all marinade ingredients into a small bowl and toss the chicken pieces in. Let it marinate for at least 2 hours (or overnight).
- Heat up a skillet and throw in the chicken. Stir periodically and wait til the chicken is cooked through.
You can serve this over rice, or as pictured, throw it into some pita bread with some greens for an on-the-go snack or meal!
I put it into a whole wheat pita with spinach! :]
