Ssamjang Chicken Galbi
[TV Recipe] Chef Lee Chan-won’s ‘Ssamjang Chicken Galbi’ – Simple Yet Profoundly Flavorful, Paired with a Refreshing Chive Salad
Introducing Chef Chan-do’s new creation, ‘Ssamjang Chicken Galbi’! The rich umami from ssamjang makes this dish incredibly alluring, perfect as a late-night snack or with drinks. Enjoy an even more delightful experience when paired with the fresh chive salad!
Chicken Galbi Ingredients
- 300g boneless chicken thigh, cut into bite-sized pieces
- Milk, enough to cover (for removing gamey odor)
- 1/2 onion, thickly sliced
- 10 perilla leaves, thinly sliced into 1cm strips
- Cooking oil, for stir-frying
Ssamjang Sauce
- 1 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (fermented red chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like Mirin)
- 1 Tbsp honey (adjust sweetness to taste)
- 1/2 Tbsp sesame oil
- Pinch of black pepper
Chive Salad (Buchu Muchim)
- 100g chives, cut into 4-5cm lengths
- 100g onion, thinly sliced
- 1 Tbsp anchovy sauce (or fish sauce)
- 1 Tbsp sugar (adjust sweetness to taste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp sesame oil
- Toasted sesame seeds, for garnish
- 1 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (fermented red chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like Mirin)
- 1 Tbsp honey (adjust sweetness to taste)
- 1/2 Tbsp sesame oil
- Pinch of black pepper
Chive Salad (Buchu Muchim)
- 100g chives, cut into 4-5cm lengths
- 100g onion, thinly sliced
- 1 Tbsp anchovy sauce (or fish sauce)
- 1 Tbsp sugar (adjust sweetness to taste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp sesame oil
- Toasted sesame seeds, for garnish
Cooking Instructions
Step 1
First, let’s prepare the chicken to remove any gamey odors. Take 300g of boneless chicken thigh and place it in a bowl. Pour enough milk to cover the chicken completely. Let it soak for about 30 minutes to 1 hour; this process effectively neutralizes any unpleasant smells. After soaking, rinse the chicken thoroughly under cold water and drain it very well.
Step 2
Now, let’s prepare the onion that will be stir-fried with the chicken. Slice half an onion into thick strips. It’s best to cut them thickly rather than thinly, as this will help maintain a pleasant texture when cooked.
Step 3
Fragrant perilla leaves add another layer of flavor to the chicken galbi. Wash about 10 perilla leaves, pat them dry, and then thinly slice them lengthwise into strips about 1cm wide.
Step 4
It’s time to make the ssamjang sauce! In a small bowl, combine all the sauce ingredients: 1 tablespoon of doenjang, 1 tablespoon of gochujang, 1 tablespoon of minced garlic, 1 tablespoon of cooking wine, 1 tablespoon of honey, 1/2 tablespoon of sesame oil, and a pinch of black pepper. Mix them thoroughly until well combined. If you prefer, you can use corn syrup instead of honey.
Step 5
Add the prepared chicken thigh pieces, sliced onion, and perilla leaves to the bowl with the ssamjang sauce. Gently mix everything together with your hands, ensuring the chicken and vegetables are evenly coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. For an even deeper flavor, you can marinate it for an hour or longer.
Step 6
Heat a skillet or frying pan over medium-high heat and add a moderate amount of cooking oil. Carefully place the marinated chicken galbi into the hot pan, starting with the skin side down if applicable. Sear the chicken until it’s nicely browned and slightly crispy.
Step 7
Once the chicken is mostly cooked, use a spatula or chopsticks to cut it into smaller, bite-sized pieces directly in the pan. Continue to stir-fry until the chicken is cooked through to the center. Make sure to stir occasionally to ensure even cooking.
Step 8
Now, let’s prepare the refreshing chive salad to accompany the chicken. Wash 100g of fresh chives and pat them dry. Cut them into lengths of about 4-5cm, making them easy to mix and eat.
Step 9
Thinly slice 100g of onion for the chive salad. Slicing the onion thinly will allow it to blend beautifully with the chives and dressing, creating a harmonious flavor.
Step 10
Prepare the dressing for the chive salad. In a small bowl, whisk together 1 tablespoon of anchovy sauce (or fish sauce), 1 tablespoon of sugar, 1 tablespoon of gochugaru (Korean chili flakes), and 2 tablespoons of sesame oil. Stir until the sugar is dissolved.
Step 11
Place the cut chives and thinly sliced onions into a mixing bowl. Gradually add the prepared dressing, tossing gently to coat everything. Be careful not to overmix, as this can make the chives mushy. Finally, sprinkle with toasted sesame seeds for a delightful finish. This vibrant chive salad is the perfect companion to your Ssamjang Chicken Galbi!
