Special Grilled Dakgalbi: The Perfect Dish for Entertaining Guests!
Special Grilled Dakgalbi: The Perfect Dish for Entertaining Guests!
Unique Grilled Dakgalbi, Perfect for Hosting Parties!
Tired of the usual stir-fried Dakgalbi? Elevate your dining experience with this special and easy grilled Dakgalbi recipe. It’s ideal for entertaining guests or as a sophisticated appetizer with drinks. Enjoy the irresistible combination of crispy exterior and tender, juicy interior.
Main Ingredients- 1kg Boneless, skin-on chicken thigh (for Dakgalbi), cut into large pieces (approx. 6 pieces, size of an adult male’s palm)
- 200g Store-bought Ganjang Jjimdak (Soy Sauce Braised Chicken) sauce
- 4 Tbsp Spicy Galbi (Rib) sauce
- 1 handful Baby greens
- A few bay leaves
Seasoning & Other Ingredients- 1 Tbsp Minced garlic
- 1 tsp Ginger powder
- 1/2 Tbsp Cooking oil
- A pinch of toasted sesame seeds
- 1 Tbsp Minced garlic
- 1 tsp Ginger powder
- 1/2 Tbsp Cooking oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 1kg of boneless, skin-on chicken thighs, specifically cut for Dakgalbi. This should yield about 6 large pieces, roughly the size of an adult male’s palm.
Step 2
In a bowl, combine 200g of store-bought Ganjang Jjimdak sauce with 4 tablespoons of spicy Galbi sauce. You can adjust the spiciness to your preference.
Step 3
Add 1 tablespoon of minced garlic and 1 teaspoon of ginger powder to the sauce mixture. Stir well to combine. For added aroma and flavor, include a couple of bay leaves. If bay leaves are unavailable, feel free to substitute with other dried herbs.
Step 4
Coat the large chicken thigh pieces evenly with the prepared sauce on both sides. Mix well to ensure the sauce adheres to the chicken. Transfer the marinated chicken into an airtight container and refrigerate for at least one day to allow the flavors to meld deeply.
Step 5
Wash about a handful of baby greens thoroughly. After washing, drain them well in a colander and set aside.
Step 6
Lightly grease a pan with 1/2 tablespoon of cooking oil, using a paper towel to spread it evenly. Place the chicken thigh pieces in the pan with the skin-side down to achieve a golden-brown crisp. Be cautious, as pan-frying can cause oil splatters; using a lid is recommended for safety. If you have an oven, grill, or air fryer, using these appliances will result in a leaner and less messy dish.
Step 7
Arrange the prepared baby greens attractively on one side of your serving plate. Place the beautifully grilled Dakgalbi on top of the greens. Finish with a sprinkle of toasted sesame seeds. Enjoy your delicious grilled Dakgalbi!
