- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 535.8
- Total Fat: 4.9 g
- Cholesterol: 73.1 mg
- Sodium: 1,961.8 mg
- Total Carbs: 84.1 g
- Dietary Fiber: 2.8 g
- Protein: 37.2 g
Dak Galbi - Korean chicken and cabbage stir fry served in lettuce wrapsSubmitted by: LINZISMITH
IntroductionA sweet and spicy dish low in calories and high in flavor, to be eaten family style.
Note: this recipe is just my interpretation of the delicious dish I've eaten in restaurants. The restaurant version is much better, but since I don't speak Korean, this is my best guess as to how to make it. A sweet and spicy dish low in calories and high in flavor, to be eaten family style.
Note: this recipe is just my interpretation of the delicious dish I've eaten in restaurants. The restaurant version is much better, but since I don't speak Korean, this is my best guess as to how to make it.
Half a head of napa cabbage, roughly chopped
one small potato, thinly sliced
3 chicken breasts, chopped
400 grams of tteok (sliced korean glutinous rice)
3 tbsp korean hot pepper paste (gojuchang)
1 tbsp garlic sauce (any brand)
2 tbsp spring roll sauce (any brand)
1 tsp soy sauce
1.5 tbsp sweet pickle relish, including liquid
half a red chili pepper, diced very small
5 grams (or 2 tsp) sugar
1 tbsp rice vinegar
quarter cup of water
large lettuce leaves for the wrap
finely shredded lettuce or cabbage
Shredded lettuce marinade:
2 tsp sugar, 1/4 cup water, a tsp of soy and 1 tbsp rice vinegar.
Prepare the sweet/hot sauce. Chop all stir fry ingredients. Put stiry fry ingredients and sauce into a hot skillet. Cook on high, stirring every 1-2 minutes, until the chicken is cooked through and the potatoes and tteok are soft.
Meanwhile, peel the outer leaves of the head of lettuce, trying to keep each leaf as large as possible. You'll need about 6 large leaves or 10 medium-sized leaves per person. Next, finely shred what is left of the head of lettuce (the crunchy inner leaves). Pour the shredded lettuce marinade over the shredded lettuce just before serving (leave the lettuce in the marinade and place it on the table when serving).
To eat: pile a few pieces of chicken mix onto a large lettuce leaf. Use chopsticks to pile some of the soaking shredded lettuce on top of that (but don't pour on the lettuce marinade sauce). Enjoy.
Number of Servings: 3
Recipe submitted by SparkPeople user LINZISMITH.