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Dakgalbi (Dakgalbi with rice cake) | Transcript of restaurant Sakura's recipe

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

cabbage : 400g
餅 : 4個
鶏もも肉 : 400g
とろけるチーズ : 適量
(A) Gochujang : 大さじ2と1/2
(A)醤油 : 大さじ1と1/2
(A)Mirin : 大さじ2
(A) Sugar : 小さじ2
ニンニク : 2片

Time required

30minutes

Procedure

1) cut the ingredients 00:38
Remove the core of the cabbage.
Peel off the outer leaves, wash with water (not listed), and drain.
Tear the cabbage into bite-sized pieces and place in a bowl.
Cut off the root of the garlic, cut it in half, and remove the skin and bud.
Cut the mochi into 4 equal parts.
2) make the sauce 03:14
Add (A) and grated garlic to a container and mix well.
3) 鶏もも肉の下準備をする 04:19
鶏もも肉をキッチンペーパーで拭く。
血合いを包丁で取り除き、筋に切り込みを入れる。
鶏もも肉をひと口大に切り、2に入れて混ぜ合わせる。
4) 加熱する 06:09
Heat oil (not listed) in a frying pan and heat over medium-low heat.
Add cabbage and fry.
Turn off the heat and place the mochi on top, making sure not to overlap.
Place 2 on top of the mochi.
Reduce heat to low, cover, and steam for 8 minutes.
Mix everything gently.
Sprinkle with melted cheese, cover, and heat for 1 minute.

Point

・In step 1, cut the core of the cabbage into long pieces.
・If you are concerned, you can also wash the inner leaves of the cabbage.
・If you can tear the mochi, you can tear it.
・When cutting mochi, place the tip of the knife on the cutting board and cut with pressure on the base.
-If you like a lighter flavor, use 1 tablespoon of soy sauce.
・If red juice comes out from the chicken thighs, wipe it off with kitchen paper as it may cause a smell.