Spicy chicken, chicken galbi from Chuncheon.
1. Combine all sauce ingredients in a small bowl. Toss the chicken with 1/2 the sauce and mix. Set aside.
2. Soak rice cakes in hot water until ready to use and drain.
3. Drizzle oil in a cast iron skillet, spread the chicken and top with vegetables (only 1/2 the amount of perilla leaves) and rice cakes. Drizzle the remaining sauce over and bring the skillet over med-high heat.
4. When You hear the loud sizzling noise from the skillet, toss to coat everything with the sauce. Continue to cook for about 2 minutes. Add the water to create steam to cook and reduce the heat to medium. Continue to cook, about 7-10 minutes, stirring occasionally.
5. When chickens are cooked through and potatoes are tender, add the rest of the perilla leaves and heat through. Everything should be slightly browned at this stage. Toss gently so that you don't break the potatoes.
6. Sprinkle with sesame seeds and garnish with more perilla leaves. Serve hot.
The curry come across strong sometimes. Stir often, be careful not to burn the rice cakes.
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 83 | ||
Calories from Fat: 32 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 255mg | 9 % | |
Potassium 246.2mg | 6 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 7g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 83
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