chicken and vegetables. In Korea, city of Chuncheon is very famous

for Dakgalbi. That's why call this also Chuncheon Dakgalbi.

Let's start! I'm going to use chicken drumsticks, but if

you like chicken breast, it works well. Cut this until you contact the bone. And on

the left side, like this. And right side...

And then you can see lift this bone and insert your tip of knife like this.

See? Done!

Easy easy! Very quickly you can debone! And also bones,

boil this. Lot of water and long time and then it's going to be a good stock you can

make it. And also, if you don't like the skin, just

remove this way. And nice big chunk of meat.

This one is already I measured one pound. And then I'm going to cut into small pieces

bite-sized. Let's season this with one tablespoon soy

sauce. And half teaspoon ground black pepper.

And mix this. I'm going to keep this in the refrigerator.

And now we are going to make seasoning sauce! First garlic! Lots of garlic! You can use

a dozen of garlic, but I will use today ten. Ten garlic cloves. And this, one tablespoon

amount ginger. Quarter cup gochujang. Hot pepper paste!

This is one third cup. One third cup, probably you guys are: "Ooh! too spicy!"

But actually Korean hot pepper flakes this one is I also use mild hot pepper flakes.

Color should be the really red color. It makes it really appetizing.

So one third cup hot pepper flakes. Two tablespoons soy sauce.

And then one teaspoon kosher salt. This is "mirim." So sometimes I use this.

Mirim is cooking wine. You can get this at a Korean grocery store.

If you don't have mirim, just use water and a little one teaspoon sugar, and mix together.

Done! I did one minute. Wow, good consistency!

I just all pre-washed this vegetables, colorful, and also rice cake. And also this is Korean

sweet potato, but you can use any type of sweet potato, too.

This is a special grill, and it's for dakgalbi! I bought this in LA, in a Korean restaurant

supply store, and once I found this I was so happy! Excited!

"Oh my God, I should do dakgalbi video!" Don't worry if you don't have this, you can

get any pan - frying pan, or wide shallow skillet, you can use this.

I'm going to use one pound cabbage. Remove the core like this...

Large chunks. It looks really a large amount, but when it's

cooked, really shrunk. Medium sized onion.

One or two green chili peppers. This pepper is really big, so I'm using one.

And then rice cake. This is around one cup.

Bite size! Mmmm!

When I was young, I used to eat sweet potato as a snack. Especially winter time, so delicious!

We need this guy! This is - dakgalbi, without this, I cannot

make this. This is perilla leaves.

It's a necessary ingredient! When I was in living in Toronto, I used to

go my favorite dakgalbi place. Ohhhh! What is like the makes this dakgalbi special?

This is. You know, perilla leaves.

What do you expect I put this in the center? Tell me! [laughs]

I know that you guys got the answer! I will bring from my refrigerator.

Let's cook! Usually we cook this at the table, and then

we just waiting, until they cook and then of course we talk and eat other appetizers.

And then meanwhile it's going to be cooked. I'm going to lower the heat and then cover

this. So let's see.

Wow! Sizzling sizzling! When the potato is cooked, that means that

you can start eating. Rice cake. This is "ddeokbokki!"

Mmmm. So let's taste chicken.

Soft, tender, oh so juicy! Leftover sauce, always we Koreans finish our

meal with rice. I'm going to show you how to do our finale

with rice! If you don't have kimchi, nevermind. It will

still turn out delicious. And put it here.

Pretend that we are eating at the table and then all this delicious thing is gone but

still we are excited about some "bokkeumbap." This sauce plus kimchi it will make really

bokkeumbap tasty. Roast both sides like this.

The bowls, individual bowls. Today we made dakgalbi, spicy grilled chicken

and vegetables. What a satisfying meal!

So you guys make this dakgalbi and share with your family and friends and it will make a

wonderful wonderful party! Enjoy my recipe see you next time, bye!