Dak-galbi facts for kids
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| Alternative names | Spicy stir-fried chicken |
|---|---|
| Type | Bokkeum |
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Serving temperature | Warm |
| Main ingredients | Chicken |
| 788 kcal (3299 kJ) | |
| Korean name | |
|---|---|
| Hangul | 닭갈비 |
| Hanja | n/a |
| Revised Romanization | dak-galbi |
| McCune–Reischauer | tak-kalbi |
Dak-galbi (Hangul: 닭갈비), or spicy stir-fried chicken, is a popular Korean dish made by stir-frying marinated diced chicken in a gochujang-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, tteok (rice cake), and other ingredients. In Korean, galbi means rib. But Dak-galbi is not actually chicken's rib. Many dak-galbi restaurants have round hot plates that are built into the tables. Lettuce and perilla leaves are served as ssam (wrap) vegetables.
History and etymology
Although dak and galbi translate into "chicken" and "rib" respectively, the term dak-galbi does not refer to chicken ribs.
This dish was developed in the 1960s as grilled chicken-pieces, an inexpensive anju accompaniment to alcoholic drinks in small taverns on the outskirts of Chuncheon. It replaced the comparatively expensive gui dishes which were grilled over charcoal. Dak-galbi spread to Chuncheon's main districts, where the livestock industry was thriving and offered fresh ingredients with no need for refrigeration. 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.
The dish is a local specialty of Chuncheon, and is often referred to as Chuncheon-dak-galbi. An annual festival dedicated to dak-galbi is held in Chuncheon, where there is also a dak-galbi alley with a large number of dak-galbi restaurants.
See also
In Spanish: Dak galbi para niños
