The internet is fabulous for many things, and although online shopping is usually at the top of my list of reasons why, it’s also a great resource for learning about (almost) anything. With the recent creation of my YouTube channel, I’ve discovered some fascinating fellow YouTubers who are sharing some fun glimpses into their lives. One couple in particular (that go by the handle Simon And Martina) has won me over with their charm and humour as they explore life in South Korea. From local restaurants, to product reviews, and Korean how-to videos, they offer you a chance to learn about a new country from the comfort of your home.
I have particularly enjoyed watching Martina’s cooking videos, and since I won’t be traveling to South Korea in the near future, I thought I would temporarily transport myself to East Asia and try this tasty looking dish. Here’s what you’ll need to make it, too:
- 1 cube of curry bouillon (make sure it is either Korean or Japanese curry)
- 1 tbsp of minced ginger
- 7 gloves of minced garlic
- 1-2 tbsp of Korean red pepper flakes (adjust for your heat preference)
- 1 tbsp of Gochujang
- 2 tbsp of mirin
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp honey
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2-3 chicken breasts, cubed
- 1 sweet potato, peeled and sliced
- 2 bunches of green onions, chopped
- 2 cups of cabbage, chopped roughly
- 4-5 perilla leaves, chopped
- 1 cup dduk (aka Korean Rice Cakes)
- 1 bunch of enoki mushrooms
- 1 cup of shredded mozzarella cheese
- 1 tbsp sesame seeds
- In a large bowl, place curry bouillon and add 1/2 cup of hot water. Allow to dissolve.
- Once dissolved, add all of the remaining ingredients for the marinade. Mix well.
- Add chicken to the marinade and set aside.
- Add a splash of olive oil to a large frying pan and place over medium heat.
- Add sweet potatoes and half of your cabbage to the pan. Cover with lid. Steam for about 5 minutes.
- Add chicken, marinade mixture, green onions, and remaining cabbage to pan. Cover with lid and let simmer on medium for 5 minutes.
- While the chicken is simmering, add dduk to small bowl and cover with warm water.
- Once 5 minutes has passed, drain the dduk from the water and add to pan.
- Add enoki mushrooms, perilla leaves, and cheese on top. Cover and simmer for 5 additional minutes.
- Once chicken is cooked, plate and sprinkle sesame seeds on top.
This dish was full of flavour and absolutely delicious! I ate mine with a side of steamed rice, however, you can also add a spoonful of Dak Galbi onto a piece of lettuce or a perilla leaf and enjoy each perfectly wrapped bite.
If you want to see this recipe in action, be sure to check out Simon And Martina’s channel. And if you decide to be adventurous and give it a try, too, be sure to let me know how yours turned out in the comments below!