Savory Soy-Glazed Chicken Galbi
Easy & Delicious Soy-Glazed Chicken Galbi Recipe (Perfect for Kids and Baby Food!)
Introducing a ‘Soy-Glazed Chicken Galbi’ recipe that’s perfect for those who don’t enjoy spicy food, or for children! My daughter absolutely loves chicken, and this non-spicy, sweet and savory dish is a guaranteed hit at the dinner table. Featuring tender boneless chicken, crisp vegetables, and chewy rice cakes, it’s a delightful dish the whole family can enjoy. Give this special recipe a try!
Main Ingredients- 200g boneless chicken thigh
- 30g cabbage
- 20g carrot
- 1/2 stalk green onion
- 1/2 shiitake mushroom
- 50g tteokbokki rice cakes
- 1/2 Tbsp sesame oil
Chicken Marinade- 1 tsp minced garlic
- 1/2 tsp salt
- Pinch of black pepper
Soy Glaze- 1 Tbsp soy sauce
- 1 Tbsp allulose syrup (or corn syrup)
- 1 Tbsp mirin (rice wine)
- 1/2 Tbsp muscovado sugar or brown sugar
- 1/2 Tbsp oyster sauce
- 1 tsp minced garlic
- 1/2 tsp salt
- Pinch of black pepper
Soy Glaze- 1 Tbsp soy sauce
- 1 Tbsp allulose syrup (or corn syrup)
- 1 Tbsp mirin (rice wine)
- 1/2 Tbsp muscovado sugar or brown sugar
- 1/2 Tbsp oyster sauce
Cooking Instructions
Step 1
First, pat the boneless chicken thighs dry with paper towels. Then, cut them into bite-sized pieces. Chicken thigh is used because it’s tender and juicy, making it perfect for galbi.
Step 2
Place the cut chicken pieces into a zip-top bag. Add minced garlic, salt, and pepper. Gently knead and mix to coat the chicken evenly. This step helps to remove any unwanted odor and infuse flavor. Let it marinate in the refrigerator for about 10-15 minutes.
Step 3
While the chicken is marinating, let’s prepare the delicious soy glaze. In a small bowl, combine soy sauce, allulose syrup (for sweetness and shine), mirin, muscovado sugar (for a deeper flavor), and oyster sauce. Whisk together until well combined.
Step 4
Wash all the vegetables thoroughly and chop them into pieces suitable for stir-frying with the chicken. Slice the green onion diagonally, julienne the cabbage and carrot, and roughly chop the shiitake mushroom. If your tteokbokki rice cakes are hard, soak them in cold water for a bit or briefly blanch them in boiling water until softened.
Step 5
Heat a pan over medium heat with a little cooking oil. Add the marinated chicken and cook until it’s nicely browned and lightly seared. Searing the chicken first helps to seal in the juices, resulting in a more tender texture.
Step 6
Once the chicken is partially cooked, add the sliced green onion, cabbage, shiitake mushroom, and carrot to the pan. Stir-fry everything together until the vegetables are slightly tender but still retain some crispness. Stir-frying over medium-high heat quickly is key to keeping the vegetables crisp.
Step 7
When the vegetables are slightly softened, add the prepared tteokbokki rice cakes. Pour in the prepared sweet and savory soy glaze mixture. Stir well to ensure the glaze coats all the ingredients evenly.
Step 8
Reduce the heat to medium-low to prevent the glaze from burning and let it simmer until it thickens slightly and coats the ingredients beautifully. If the sauce is too thin, increase the heat slightly to reduce it further. Finally, drizzle in the fragrant sesame oil and give it a final stir. Your delicious Soy-Glazed Chicken Galbi is ready! Serve it over warm rice for a truly satisfying meal.
