Dakgalbi
Chicken in a gochujang marinade, stir-fried at the table on a wide iron pan with cabbage, sweet potato, rice cakes and perilla — and rice fried in what's left.
What makes it dakgalbi
- Chicken in gochujang, gochugaru, soy and garlic.
- Cabbage, sweet potato, rice cakes and perilla leaves, cooked together on a pan at the table.
- Rice fried in the leftovers to finish.
Where it comes from
Galbi means ribs, but dakgalbi is chicken, usually boned thigh; the name is often explained as 'the poor man's galbi'. It's usually traced to Chuncheon in the 1960s, as cheap, filling food to go with drinks, and the city still has a street of dakgalbi restaurants.
It's cooked on a wide, round iron pan set into the table, and when the chicken's gone, rice is stir-fried in the sauce left behind.
How it varies
- Cheese dakgalbi
- A newer version, with melted cheese.
- Charcoal dakgalbi
- Grilled over coals, a style some Chuncheon places say is older.
Be the first here
Start your own dakgalbiNo one here has made dakgalbi yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
KoreanTteokbokkiChewy cylinders of rice cake simmered in a sweet, hot gochujang sauce with fish cakes and spring onion — Korea's best-loved street snack.No one here has made it yet
KoreanBulgogiThin slices of beef marinated in soy, sugar, pear, garlic and sesame, then grilled or seared fast.No one here has made it yet