Creamy Chicken Galbi: A Delicious Blend of Spicy and Creamy
Let’s Make Spicy Cream Chicken Galbi!
Today’s menu is a delightfully creamy chicken galbi with a hint of spice. I’ve made it with a unique twist, inspired by a spicy carbonara recipe! This recipe differs from your standard chicken galbi. You can also add udon noodles, ramen noodles, or even pasta to make it even more satisfying, depending on your preference! This dish offers a wonderful balance of flavors and textures.
Main Ingredients- 1 pack boneless chicken thigh meat (approx. 300-400g)
- 1 pack heavy cream (200ml)
- 1/2 to 1 onion
- 1/4 head of cabbage
- 3 Korean green chilies (Cheongyang peppers)
- 1/2 to 1 potato
Cooking Instructions
Step 1
First, let’s prepare the base for our creamy chicken galbi sauce. In a bowl, combine 1.5 tablespoons of gochujang, 3-4 tablespoons of gochugaru for that perfect spicy kick, and 3 finely chopped Korean green chilies for extra heat. Pour in 1 pack (200ml) of heavy cream for a wonderfully smooth and rich texture, and add 3-4 tablespoons of oligosaccharide for a touch of sweetness. Whisk these ingredients together with a whisk or spoon until well combined and smooth. Your delicious sauce is now ready!
Step 2
Prepare about 1 pack of boneless chicken thigh meat, cut into bite-sized pieces. Place the cut chicken into the prepared sauce and mix well with your hands, ensuring each piece is thoroughly coated. Marinating the chicken allows the flavors to penetrate deeply, resulting in a more delicious dish.
Step 3
Now, let’s prepare the vegetables that will add texture and flavor to our dish. Slice 1/2 to 1 onion thinly. Chop 1/4 head of cabbage into large pieces. Peel 1/2 to 1 potato and cut it into slices about 0.7 cm thick. Cutting the potatoes to this thickness will ensure they cook through without becoming mushy. Avoid cutting the vegetables too small, as they can become overly soft during cooking.
Step 4
Heat a deep pan or wok over medium heat. Once the pan is hot, add the marinated chicken and the sliced potatoes. Stir-fry for about 3-4 minutes, until the chicken starts to release its juices and the potatoes become slightly translucent. Be sure to stir occasionally to prevent sticking.
Step 5
Once the chicken and potatoes are partially cooked, add the chopped cabbage and sliced onions to the pan. Continue to stir-fry for another 3-4 minutes, until the vegetables are tender-crisp. You can adjust the consistency of the sauce by adding a little water if it seems too thick. The cream will help bind everything together beautifully.
Step 6
When all the ingredients are cooked through and the aroma is irresistible, reduce the heat to low. Sprinkle a generous amount of mozzarella cheese over the top of the chicken galbi. Immediately cover the pan with a lid and let it cook for 1-2 minutes, or until the cheese is completely melted and gooey.
Step 7
Once the cheese is perfectly melted and stretchy, garnish with a sprinkle of dried parsley for a fresh aroma and color. You can also add a pinch of sesame seeds for an extra nutty flavor and visual appeal, if desired. Serve immediately while hot for the best experience!