Here’s a Whole30 version of Korean spicy chicken, also called dakgalbi.
8 chicken thighs
1 large Fuji apple
4 garlic cloves
1 inch piece ginger
4 TBSP gochugaru (Korean chili flakes)
2 TBSP sesame oil
2 tsp salt
– Cut the Fuji apple into large chunks. Peel and grate the ginger. Peel and mince the garlic cloves.
– Put the chicken thighs into a large ziplock bag and combine the apple pieces, ginger, garlic, gochugaru, sesame oil, and salt. Squeeze the air out of the bag and seal. Massage the marinade all over the chicken, without breaking the apple pieces. Leave in the fridge at least for 4 hours up to overnight.
– Get the grill to medium-high heat. Cook the chicken and apple pieces for about 5 minutes on each side, placing the apples next to the chicken in a cooler zone on the grill rack to avoid burning.
This is still a great recipe on the stovetop. Start with a really hot pan to get nice browning for a couple minutes, then turn the heat to medium until the chicken is completely cooked.
WHY I’M DOING WHOLE30 http://bit.ly/29gGFWB
Santo Rico by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
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I’m Sara, a food blogger from Seattle! Subscribe to see more Korean and Northwest recipes.