Subj : St. Cornelius 06
To   : All
From : Dave Drum
Date : Mon Feb 01 2021 13:08:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dr. Cornelius Dak Galbi
 Categories: Poultry, Herbs, Chilies, Wine, Vegetables
      Yield: 6 Servings
 
      1 lb Deboned drumsticks
      3 tb Soy sauce
     10 cl Peeled garlic; minced
      1 tb Minced ginger
    1/4 c  Hot pepper paste
           - (gochujang)
    1/3 c  Hot pepper flakes
           - (gochugaru)
    1/2 c  Cooking wine (mirin)
           +=OR=+
    1/2 c  Water
           +=AND=+
      1 ts Sugar
    1/2 ts Ground black pepper
      1 lb Cabbage; rinsed, in
           - bite-size pieces
      1 md Onion; sliced
      5 oz (1 c) rice cake
           - (garaeddeok); in 2" long
           - pieces
      5 oz (1 c) sweet potato; peeled,
           - sliced in bite-size pieces
      1 sm Carrot; sliced
      2    Green chilies; sliced
     24    Perilla leaves
 
  Cut the chicken into bite size pieces and put them into
  a bowl. Mix with 1 tablespoon soy sauce and ground black
  pepper by hand or a spoon. Set aside.
  
  Prepare the sauce by combining garlic, ginger, hot
  pepper paste, hot pepper flakes, 2 tablespoons of soy
  sauce, and cooking wine in a bowl. Mix it well with a
  spoon. If you use a food processor, blend it until
  creamy for about 1 minute.
  
  Prepare a large, shallow, and wide pan or a grill for
  the dakgalbi. Spread the cabbage on the bottom of the
  pan. Add the onion, green chili pepper, carrot, rice
  cake, and sweet potato.
  
  Add the perilla leaves on top. You can cut them a few
  times or place the leaves whole. The leaves will shrink
  when cooked, so don’t be afraid to be generous!
  
  Put the marinated chicken in the center of the pan, on
  top of the vegetables. Put the sauce on top.
  
  Cover and cook over medium high heat for 2 to 3 minutes.
  Stir with a wooden spoon so the pan doesn’t burn and the
  ingredients and sauce mix evenly.
  
  Lower the heat to medium and cover. Cook for another 20
  minutes, or until it’s done. Keep stirring with a wooden
  spoon.
  
  Now you can eat. The cabbage will cook first, followed
  by the rice cake, chicken, and sweet potato, so eat in
  that order. Keep the heat low during the meal. Cook,
  stir, eat, and talk. The pieces will be hot, so be
  careful! If the dakgalbi becomes totally cooked, turn
  off the heat.
  
  When it’s almost totally finished, add some rice and
  chopped kimchi to what’s left on the grill and stir with
  a wooden spoon over medium heat for a few minutes. Serve
  in separate bowls, or give everyone a spoon and let them
  eat from the pan together.
  
  RECIPE FROM: https://www.maangchi.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Your true value depends entirely on what you are compared with" Bob Wells
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