What kind of dish is this?
This is a South Korean dish in which chicken is spicy fried.
It is marinated in Gochujang, a fermented form of red pepper and other ingredients, which gives it a unique and strong flavor.
※Gochujang = chili pepper was introduced to Korea from Japan in the 17th century.
This dish was created in the 1960s at a pub in Chuncheon City.
It was developed as a chicken version of Dwaeji galbi, a dish in which pork belly is seasoned with sweet and spicy seasoning and then grilled.
The restaurant mainly dealt with pork dishes, but due to the April Revolution, it became difficult to obtain pork, so chicken was used as a substitute.
Dak galbi generally uses chicken thighs.
But, since the dish tried to recreate the same taste as Dwaeji galbi with chicken, the name “galbi” was given to it, meaning ribs.
Chicken was inexpensive, resulting in lower purchase prices and lower selling prices.
In the 1970s, it gained popularity as “common people’s galbi,” especially among students, and in the 1990s, the number of restaurants specializing in Dak galbi increased in the capital city of Seoul.
In 2014, coupled with the cheese boom in Korea, the cheese Dak galbi was born and took root.
It is now becoming a household name in many countries.
I’ve eaten a lot of Korean food, both at restaurants and inside.
Dak galbi, which I posted here, was the best Korean food I’ve ever had.
It’s just delicious. So good that after one bite I can’t stop talking to myself. It was outstandingly delicious.
It’s spicy and sweet, but spicy, but also sweet.
I find it difficult to express in words when I eat something really good.
The same is true of this Dak galbi.
The sweetness in the spiciness of the dish was an indescribable accent that made me stop sweating.
If you like spicy food, this is a dish you must try.
※I don’t use it, but in addition to chicken and veggies, Tteok and sweet potatoes are often used as well.
※It is standard practice to make fried rice with cooked rice in a pot that leaves a taste of dak galbi after you finish eating it.
Recipe of Dak galbi
- 300 g chicken thigh / bite size
- 3 tbsp Gochujang
- 3 tbsp chilli flakes
- 3 tbsp soy sauce
- 3 tbsp Mirin or rice wine
- 3 tbsp garlic / grated
- 3 tbsp ginger / grated
- 3 tbsp sugar
- 1 tbsp curry powder
- 1 tbsp sesame oil
- 50 ml water
- 300 g vegetables
- Mix chicken, Gochujang, chili flakes, soy sauce, Mirin, garlic, ginger, sugar and curry powder. Chill in the refrigerator overnight.
- Fry the chicken over low heat. Add the vegetables. Add the marinade juice. Stir-fry.
- Stir-fry to some extent and add water. Cover with a lid. Simmer until you like.Finish.