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Prepare Chicken Meat (strips).
Use Roasted Seaweed (garnish).
Use Blended Paste (blend well);.
You need to prepare Gochujang (Korean Chilli Paste).
Use Gochugaru (Korean Chilli Flakes, or use chilli powder).
Prepare Garlic (about 10 cloves).
You need Light Soy Sauce.
Prepare Vinegar.
Prepare Sugar.
Use Water.
Prepare For Grilling/Pan Frying;.
You need Cooking Oil.

Short Tips:

- Make sure that if you are planning an event with loved ones, to have each training course planned out beforehand. You should have an appetiser program, salad training course, main course as well as treat. Damaging your dish into training courses will provide individuals a chance to digest as well as appreciate what you have cooked for them.

MARINADE; Add the blended paste with the chicken and marinate for 30 minutes or more. When ready, drain the paste and reserve it for fried rice (if you want)..
GRILL/FRY; Grease the pan/grill and cook the chicken 1-2 minutes per side, or until brown..
SERVE; serve on a bed of Roasted seaweed..

No, because I used different veggies. Traditional Korean dakgalbi would use cabbage, perilla leaves, etc. But I had veggies leftover from making the. It's Korean spicy chicken with vegetables that are cooked on the table. I just have a lot of great memories with this dish, so when I eat dakgalbi, it just warm my heart.

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