Aha Bujang's Charcoal-Flavored Marinated Dakgalbi

• boneless chicken (thigh meat) 500g
• onion 1 (250g)
• whole garlic cloves 10
• minced garlic 1/2 tablespoon
• cola as needed
• Jin-ganjang as needed
• sugar 1 teaspoon
• Miwon 1/2 teaspoon
• smoke-flavored powder 1 teaspoon (5ml)
• black pepper a pinch
• cooking oil 1 teaspoon
• large green onion a little

Recipe 🍳

Cooking tips 💡

• Cooking with the lid on first keeps the inside of the meat moist, then cooking uncovered creates a crispy texture.
• Smoke-flavored powder adds an artificial charcoal aroma, making it easy to achieve a specialty restaurant taste at home.
• The onion placed on the bottom naturally cooks on the hot plate and pairs well with the dakgalbi.

Recommended for 🙋

• ⭐Those who want to enjoy specialty restaurant-style dakgalbi with a charcoal aroma at home.
• ⭐Those who want to learn the pan-frying technique for a crispy outside and juicy inside.