Dak-galbi
Korean spicy stir-fried chicken
From Wikipedia, the free encyclopedia
Dak-galbi (Korean: 닭갈비; pronounced [tak̚.k͈al.bi]), or spicy stir-fried chicken,[2] is a popular South Korean dish made by stir-frying marinated diced chicken in a gochujang-based sauce with sweet potatoes, cabbage, Korean perilla, spring onion, tteok (rice cake), and other ingredients. Lettuce and perilla leaves may be served as ssam (wrap) vegetables. Many dak-galbi restaurants have round hot plates that are built into the tables.[3]
| |
| Alternative names | Spicy stir-fried chicken |
|---|---|
| Type | Bokkeum |
| Place of origin | South Korea |
| Region or state | Chuncheon |
| Associated cuisine | South Korean cuisine |
| Created by | Kim Yeong-seok |
| Invented | 1960s |
| Serving temperature | Warm |
| Main ingredients | Chicken |
| Variations | Muldakgalbi |
| 788 kcal (3,300 kJ)[1] | |
| Korean name | |
| Hangul | 닭갈비 |
| RR | dakgalbi |
| MR | takkalbi |
| IPA | tak̚.k͈al.bi |
In Korean, galbi means rib and usually refers to braised or grilled short ribs. Dak-galbi is not made with chicken ribs, however, and the dish gained this nickname when chicken was used as a substitute for pork ribs.[4]
History
The dish was developed in the 1960s as an anju (accompaniment to alcoholic drinks) in a seonsuljip (pub) in Chuncheon.[5] Kim Yeong-seok, a owner of a pork restaurant, is credited with inventing the dish in the 1960s when he used chicken instead of pork when pork ran out.[4] It was originally called dakbulgogi (닭불고기) and grilled over charcoal.[6]
Dak-galbi later spread to Chuncheon's main districts, where the livestock industry was thriving.[5] As a relatively cheap dish served in large portions, it gained popularity with soldiers and students on a budget and earned the nickname "commoners' galbi" or "university student's galbi" in the 1970s.[7] Due to the overseas popularity of the 2002 drama Winter Sonata which was filmed in Chuncheon, dak-galbi was introduced to foreign countries.[8]
Regional characteristics
In Chuncheon, there are dozens of restaurants in Myeongdong Dakgalbi Street.[9] Chuncheon Mak-guksu & Dak-galbi Festival is held every year to celebrate the two local dishes.[10]
In 1970s-1980s Taebaek, muldakgalbi (물닭갈비) was invented. Marinated chicken is cooked in broth and glass noodles, various vegetables, and shepherd's purse are added.[11]
Gallery
Before cooking
After cooking
Dakgalbi grilled over charcoal
Mul-dak-galbi
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