Dak Galbi

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Savory chicken in Kochujang sauce
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Ingredient and Portion
2 lbs. boneless chicken breasts or thighs, sliced into bite-sized pieces
1 tbsp cooking wine (Mirin)
1 tsp minced garlic
2 tbsp gochugaru (Korean red pepper flakes)
4 tbsp gochujang (Korean red pepper paste)
4 garlic cloves, minced
2 tbsp soy sauce
1 tbsp brown sugar
1/4 tsp ground black pepper
1/4 tsp ground ginger
3 scallions, chopped into 1″ pieces
1/2 onion, sliced into thin strips
1/2 cup water
1 tbsp olive or vegetable oil
1 tbsp sesame oil
1/2 tsp sesame seeds
1. Cut chicken pieces into bite-size pieces.
2. In a large non-stick pan, add 1 tbsp oil and add the chicken pieces. Cook on medium-high for a few minutes.
3. Prepare the sauce by combining all ingredients in a bowl. Add to the frying pan. Cook until chicken pieces are well coated and pieces are browned.
4. After slicing and dicing the vegetables, add onion with the chicken pieces. Cook for about 10 minutes.
5. Next add the sliced carrot and scallions (save some for garnish). Cook until they wilt or soften. Also, if the sauce seems to be drying up, you can add more water.
6. Serve with rice and garnish with roasted sesame seeds and scallion strips
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