Today I'm going to be cooking one of my alltime favorite Korean dishes
Dakgalbi
and we realized that we've actually never done like a restaurant review of Dakgalbi before
That's because once I learned how to make this at home I just never went out to eat it again.
You know, if you can cook at home, without any pants on that's like the best thing isn't it?
S: Are you wearing pants today?
No
This recipe seems complicated because I have, like, a gazillion ingredients
but it's really just building the sauce, and the sauce is just like unceremoniously dumped into a bowl
I usually just make the sauce in like a huge vat and I keep it in a jar in the fridge
and it holds forever and then when you want to cook it you just add the chicken and the fresh ingredients.
Today I'll make a small version so that you guys can follow along at home
Alright let's build the sauce
I'm starting out with my secret ingredient which is adding Korean style curry to this mix.
Now when you think of curry you might be thinking of an Indian curry or an Indonesian curry
You want like the yellow curry I have no other way to explain this to you
So I'm using the ones that are already in a kind of bouillon pack
If you can't find the Korean kind you can actually use the Japanese one as well
I've used both and they work just fine
K, we're gonna add half a cup of hot water to this and just let it mash around while I'm getting other stuff together
If you're using fresh ginger you don't have to do this but I'm using these really cool re-hydration cubes
that make me feel like I live in the future
Look at them! Isn't that awesome? S:Woooah
So it's like fresh ginger, but they've been dehydrated into little cube formats
Just gonna re-hydrate them in there, go rehydrate my pretties.
Get yourself a big bowl for mixing the marinade in, I've already put in my minced garlic
and I'm gonna just dump in all the curry that I already have in here with the garlic
and I'm gonna start adding everything to this as well
This is the great like, 'I jest put in bowl,' part.
Ok I'm adding the gochugaru, which no, you cannot replace this with like a chili powder or a paprika
this is like a Korean style red pepper flake. It has a very specific taste to it that I can't explain
Since Simon and I like it really hot I bought the extra, very spicy red pepper power
but you can get the normal one as well.
S: Oh yeah we're gonna be fart'n blood tonight.
I'm doing one and a half, you can do two tablespoons if you want, but I like the flavor of it.
A quarter teaspoon of black pepper, one of my all time favorite Korean words.
Do you remember what the word is Simon?
S: huchu!
Huchu
Funny story about huchu: When Simon and I were teaching we showed our students Twilight
and there's a part where Bella's dad asks her if she needs pepper spray
and the kids didn't understand what that was so Simon was like, 'OK, it's kinda like, you take gochu,'
which means like pepper,
'and you like, kinda shake it, and then you spray it in someones eyes.'
But then he realized that gochu is a slang word for penis, so he basically told the students
to take a penis and shake it and spray it in someones eyes, but luckily they were too innocent to understand it
and Simon dove for his cellphone and called me immediately and was like,
'Do not explain this to your high school students this way, make sure you say huchu.'
and then I used huchu and it was fine. Penis; also gochu.
Add in half a teaspoon of salt.
boom
S: Boom
Yes, I keep my salt in a strawberry jar, which I can imagine is confusing for some people.
S: Just in case we have some robbers that come here and they want to steal our salt, they'll be thoroughly confused.
M: Super confused.
I'm adding an extra tablespoon of the curry powder. This is, oh no it's one of these, brahhhh, hmmm kay.
Just hang on a second.
Ahhhhhhhhh
Adding in a tablespoon of soy sauce.
I'm adding in 2 tablespoons of mirin, which is like a Japanese sweet rice wine
I don't know how to explain it, someone explain it for meee.
S: Mirin: the old lady actress that won the Oscar.
M: Helen Mirren?
S: Yeah
M: Yep, they just condensed all of her tears and sweat into a bottle and it's really popular in Japan.
S: Yep.
I'm adding 2 teaspoons of sesame oil.
You have to use sesame oil 'cause it has the flavor
and I'm gonna add a tablespoon of honey.
and then the most important ingredient; gochu-jang
Ok, we're doing one and a half to two depending on how you're feeling. Yes I am wearing a single rubber glove for this.
I'm gonna grab the chicken that I've already sliced up into strips and just dump it in here to soak for a bit.
Come on chicken
We're gonna let this soak, and then we are going to move on to another... part of the day
On to stage two, while your chicken is just soaking if you do have sweet potatoes
you're gonna need to get started on cooking these because it takes a while for them to soften up
dumping these guys in
and I'm gonna add a little bit of cabbage
just so that we have a little bit of water action happening in there
and I'm popping the lid on
While that is steaming we're gonna start soaking our dduk
Ok duckie, come here.
S: Ahh Kay
I'm going to add the green onions
Wow, I kinda missed that piece.
This one's for you Simon.
S: Aww, duckie
M: Now you're not trying to brown all that stuff you're just trying to kinda like soften it.
We're gonna add in all of our chicken and everything now
make a little hole in the center
I know some of you will like soak this overnight and everything but, I found no difference
I tried both versions.
Oh yeah.
Smells awesome already.
And I'm gonna add in the rest of my cabbage
The cabbage is really important for adding moisture to this dish guys. Just make sure everything is nicely coated.
and I'm gonna flatten it down
OK. It's on medium... Yep, and I'm just gonna let this steam for a bit
I'm gonna put on the timer for about eight to ten minutes, this entire meal is pretty much done within fifteen minutes.
S: What kinda timer do you have?
M: It's a bear.
S: Are you a professional chef?
M: Yes!
S: Are you using a bear timer?
M: That's professional!
It's counting down, that's it's job,
timer complete.
S: Judgement
M: Five minutes have gone by, I'm gonna add a little bit of water to this. I'm just gonna add about a quarter cup.
And we're gonna add dduk soon and I wanna make sure there's enough liquid in here so the dduk has something to absorb.
OK, drain off the water...
K, I'm gonna just add on top now, my mushrooms, and now I'm gonna add in the Korean sesame leaves on top of this
If you can't find this you can actually use basil instead.
Guys, come on over here, I have this little tiny garden
it's like a ROBOT GARDEN. I think you guys saw it on Instagram, I talked about it a little bit.
It's called click and grow, you literally put in this little like cartage with the seeds in it
just dump in water and plug it in. We left for Japan and then when I came back three weeks later I had basil.
It's awesome, and it's a really nice match for Dakgalbi.
I'm also gonna be adding cheese
S: What kinda cheese is it?
M: Pizza cheese. You're looking for the lowest quality meltable mozzarella cheese, not anything high quality
I killed the heat before I added in the basil, I'm just gonna sprinkle this all over with my delicious fake cheese
and then put the lid on it.
K, I'll just leave it there for a bit.
Then we can get ready for the wrapping part.
and I don't mean hip-hop rapping I mean lettuce.
S: Shouldn't I be doing this part of the video?
M: No, it's fine, you just stay there.
S: But I was barely in it.
M: Mmm Kay, I'm gonna grab a little bit of lettuce here
and I'm gonna add a little bit of moo, this is like a pickled daikon radish
Oh yeah, look at that.
S: How's it taste?
M: Mmm, mhm mmm hmm mhmmhm mhm.
S: So what you're saying is, you feel like you shouldn't eat anymore and the rest should just be given to me.
M: It's super good, oh my God.
S: I totally agree with you, your first sentiment is your truest one. I'm gonna have the rest myself.
M: Don't put your han-, you put your hand into it?
Now if you've never had dakgalbi before you might be wondering like, what's so special about it.
So you've got like sweet, you've got sour, you got spicy, ya got savory. It just all comes together
in this like perfect mouthful. It's just, it's a wonderful dish.
If you want more specific measurements on how to make this awesome Martina's Dakgalbi Choice Dish
check out our blog post, I'm gonna put the whole recipe there. Mmm. Please let me know if you make this because
I'm telling you, it's such an impressive dish, so easy to make, and it's delicious. You can get your whole like
lettuce,... an hot pepper, choking...to death..
S: I'm sick of this, I didn't have any myself I'm going.
M: but