Grind one onion finely.
I didn't grind onions in advance, so I ground them before making them.

Add 1 finely ground onion,
Add 10T of fine red pepper powder and 1T of red pepper powder.
If you look closely at the dakgalbi, you can see red pepper powder with a lot of particles, so I put it in.

Add 5T of curry powder.
Curry powder used spicy flavor, but if you don't like spicy taste, mild taste is also good.

Add 3T of minced garlic and 1/2T of liver ginger.
Since minced garlic is frozen and used, put it on top of the spoon and 3 spoons.

Add 10T of soy sauce and 3T of starch syrup.

Add 2T of sugar and 1T of pepper.
Pepper powder is my taste, but trust me and add a spoonful.

I added 1/2 of the salt first, but I added half more.
It's bland after tasting it.
I tasted it moderately and added more because it shouldn't be salty from the beginning.

Please add 2T of cooking wine.
If you don't have it, you don't have to put it in.
I put in cooking wine.

A cup of soju.
I use leftover soju.
The leftover soju is good to use when cooking like this.
I put 180 in a measuring cup.
You can put in a cup of paper.

I added all the ingredients, so mix them now.

I mixed it all and tasted it, but it was a bit bland, so I added half a tablespoon more salt.

Spicy stir-fried chicken is done.

How is it?
Is it similar to the commercial spicy stir-fried chicken seasoning?
There is a difference in color, but there is a difference between the aged seasoning and the freshly made seasoning.

Now that the spicy stir-fried chicken is ready, let's measure the spicy stir-fried chicken.
Chicken leg meat 600g x 4 packs = 2.4 kg
Commercial spicy stir-fried chicken costs 1 kg per bag.

Put the chicken leg meat in a container for marinating dakgalbi and add the seasoning.
Of course, it would be easy to mix it with the sauce.
Seasoning should be clean because it should be used for stir-frying spicy stir-fried chicken, fried rice, and noodles.
Then can't you just put enough in another bowl and mix it.
This is also a good way.
I'm too lazy to wash the dishes...

Put the seasoning on the front and back like this.
I'll apply it generously.

Finished putting Dakgalbi to sleep!
It came out this much.
Let it ripen in the refrigerator for two to three days.
There's a difference in ripening.
It's good when it's aged for a day.
When I cut it with scissors, it was less soft to cut the dakgalbi that I know.
Dakgalbi, which was aged for 3 days, was really soft when cutting.
You can marinate dakgalbi and ripen it in the refrigerator for up to 4 days.
The 3rd day is the best.
If there's any dakgalbi left, please divide it into small portions and freeze it.
The freezer is not universal, so eat frozen dakgalbi within a month.
It's about 4 units for 2 servings of dakgalbi.
But the chicken leg meat I bought is the size of a woman's palm.
It's small.
One spicy stir-fried chicken is really big.
Most of the chicken legs sold at the mart are the size of women's palms,
For 2 servings of homemade spicy stir-fried chicken, 6 to 7 servings can contain vegetables.
You can eat enough.

This is the leftover sauce after marinating dakgalbi.
I use this for stir-frying dakgalbi, fried rice, and saury.
It's very useful in many ways.

Shall we stir-fry the dakgalbi now?
There's a pan for dakgalbi in my mom's house, but I don't have it, so I'm just a fan.
Fireman grills dakgalbi first and adds vegetables.
I put dakgalbi on top of vegetables and stir-fry it.

Spicy stir-fried chicken marinated for a day.
How is it?
It's different from freshly made sauce, right?

Add rice cake, sweet potato, perilla leaf, cabbage and stir-fry spicy stir-fried chicken.

Enjoy your meal.

On the 3rd day, we left enough food and frozen 3 units each.

This is how I fry dakgalbi.
This is what they make at the restaurant, right?
If you put perilla oil on it, it's icing on the cake.
You can buy dakgalbi and eat it.
There is a place where you go to Chuncheon and buy dakgalbi.
You can order it by courier.
When you can't.
I make it and eat it.
Yesterday, I stir-fried spicy stir-fried chicken and it was delicious.
It doesn't taste like it's sold at the store. Should I put in the seasoning?
So I put in a ton of Miwon and a ton of everything again.. I can't help but smiling.
[Laughing] [Laughing]
I told him to try the fireman, and he said, "Hey, this is it."
It's 99.9% similar if you put it all back in with Miwon.
He did it.
Anyway, making spicy stir-fried chicken that a Chuncheon native teaches us.
It was an article about putting dakgalbi to sleep, making dakgalbi by yourself and eating it fried.