Spicy Chicken Stir-Fry (Dakgalbi: 닭갈비) Recipe: Season 4, Ep. 7- Chef Julie Yoon

Spicy Chicken Stir-Fry (Dakgalbi: 닭갈비)

When we ate this Spicy Chicken Stir-Fry in Korea for the first time, it changed our lives forever. The sauce is savory, sweet, and not overly spicy. The surprising part is that everything gets topped with cheese! But the best part of the meal is at the end when you make fried rice with the leftovers! That’s right…it’s a two-part eating adventure. Read more about it and PRINT THE RECIPE here:

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Hi! I’m Julie, a former fashion designer turned trained chef. I love sharing my easy original recipes with you, because food and teaching are my passions, but I’m also a busy mom to our son Lincoln now, so I like to film vlogs, thrift hauls, and product reviews when I can’t film our cooking show. My husband Joe is a former art director in advertising and now works as a graphic designer and visual media director. He and I created this channel together and try to always bring you the best creative, entertaining, and helpful videos that we can. We hope you subscribe and become part of our family!



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Kyocera Ceramic Knife:

Kuhn Rikon Serrated Paring Knife:

Shun 8-inch Classic Chef Knife (*I actually own the Shun Ken Onion which is no longer available, so I listed this knife because it has similar qualities):

Microplane Grater and Zester:

Lemon / Lime Squeezer:

Progressive Magnetic Measuring Spoons & Cups:

Pyrex Measuring Glass Cups:

Glass Nesting Bowls:

Over the Sink Expandable Strainer:

Oxo Salad Spinner:

Lodge Logic 12-inch Cast Iron Skillet:

Le Creuset Dutch Oven:

Vitamix Blender:

Cuckoo Pressure Rice Cooker:

*For the rest of my favs, and descriptions of why I like them, go here:



Canon 70D SLR Camera:

Sony Vlog Camera :

Rode External Microphone :

Aspen Lapel Mic:

Zoom Portable Digital Recorder:

Impact Fluorescent Cool Light Kit :

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#chefjulieyoon #dakgalbi #Koreanrecipes #chickendishes #Koreancooking #Koreanfood #Asianfood #Asian recipes #Asiancooking #chicken #spicychicken #Koreanchicken


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