INTRODUCTION

The food that I consider to be my all-time favorite Korean cuisine is dak galbi, also known as dakgalbi (勭谈비, Korean spicy chicken stir fry). The reason for this is probably due to the fact that my parents had operated a dak galbi restaurant for more than ten years, which meant that I had this dish a couple of times a week when I was growing up. And each and every time, I thought that was the best thing ever! I believed it to be a privilege that I had.

A cuisine known as Dakgalbi, which is a dish consisting of grilled chicken that is both delicious and spicy, is a popular option for groups of friends who are getting together to eat out. The meal is a communal dish in Korea, meaning that it is prepared and consumed among a small group of people who are close to one another. As a result, it naturally encourages conversation and a good time. It is hardly feasible to consume dakgalbi without making a sound!

When you go to a restaurant with your family and friends and order dakgalbi, the wait staff will bring out a huge pan that is packed with the ingredients for the dakgalbi as well as some side dishes. While the pan is cooking on the tabletop, you and your friends can pass the time by munching on side dishes, chatting, and possibly even placing an order for some beverages. Your dakgalbi will be cooked to perfection, and the waiter will announce to you, “Now you are ready to eat!”When you are almost finished with your meal, you can ask the waitress for some stir-fried rice by saying, “We would definitely like some of that.” She will swiftly prepare some spicy stir-fried rice by bringing out some rice, combining it with the leftovers in the pan, and then frying it immediately. It is possible that she will split the rice into portions and serve it to each individual at the table; alternatively, she may simply leave the rice in the pan and allow everyone to indulge in it. Quite a few of the people I know consider this to be their favorite portion!

Do you not have a restaurant serving dakgalbi in your area? You are now able to prepare it at home! All of the materials should be prepared, and you should invite your family and friends over.You have the option of asking, “Are you guys ready to eat dakgalbi?”The answer is “Yes, yes!”It is recommended that you bring the pan that contains the veggies, chicken, rice cake, and sauce to the table and cook it there. I promise that your home will be filled with both laughter and discussion, as well as an aroma that is enticing and wonderful.An improved version of my previous recipe, which was published in 2013, is shown here. The gochujang and mirim are not included in this version, but I do include some milk for the chicken to marinate in. This version is simplified. Following the publication of my previous recipe in 2013, I discovered that incorporating milk into chicken not only eliminates the odor but also makes the chicken more soft.

WHAT IS DAK GALBI /DAKGALBI

In its most basic form, dak galbi, also known as dakgalbi (勭谈비), is a dish consisting of chicken that is stir-fried in a huge skillet, typically made of cast iron. A mixture of spicy Korean sauce is used to marinate chopped chicken, which is then stir-fried with rice cakes, sweet potatoes, green cabbage, and perilla leaves. These ingredients are then served. The origin of Dak galbi may be traced back to Chuncheon (춘천), a stunning lake city located in their region of Gangwon in Korea. (In addition to that, it is the location where I spent the first ten years of my life!)

You have the option of ordering bone-in chicken, which is slightly more expensive, or boneless chicken at certain establishments. A boneless chicken dak galbi has always been my favorite because it is easier to consume than the boned variety. On the other hand, there are certain restaurants that provide the chargrilled version (㈯䟈䋭谈ไ), which is another one of my favorite foods. This is prepared in a different manner, which resulting in a flavor that is slightly distinct from that of ordinary dak galbi; you can use this recipe for grilled gochujang chicken to replicate this flavor. In today’s world, there are numerous versions of dak galbi, and cheese dak galbi is one of such variations. The dak galbi that has been cooked can be dipped in the cheese that has melted in the pan. Yummy!

HOW TO MAKE DAK GALBI, THE RESTAURANT WAY, AT HOME

• When it is prepared and served in a restaurant, dak galbi is often prepared and served in a huge round cast iron skillet. To add insult to injury, I believe that it is absolutely necessary for you to consume it in this manner since it tastes so much better! Belief in me! For my cooking, I use this cast iron skillet that is twelve inches in diameter, and it is absolutely ideal.
• In order to ensure that we are able to consume the dak galbi while it is being prepared, I enjoy cooking it at the table (using the portable gas burner). In general, the cabbage and rice cakes are the ones that cook the quickest, while the sweet potato is the one that cooks the slowest. Should you wait until everything is cooked, there is a possibility that certain things will be overcooked as a consequence.
• It is possible to make a wrap in the same manner as you would with other Korean barbecue by preparing some lettuce, perilla leaves, sliced garlic, and ssamjang, which is a spicy dipping sauce.
• When you are almost finished with the dinner, you can add some cooked udon noodles or rice and stir fry them. However, you should be sure to leave some of the meat, vegetables, and sauce in the skillet. Typically, I use one cup of rice that has been steamed, some kimchi that has been diced, a splash of sesame oil, and some shredded seaweed that has been seasoned. In addition, there are restaurants that crack an egg over the rice, but I personally prefer it without the egg included. In addition, I do not often add any additional sauce while I cook the noodles or rice; however, if you so desire, you may add some gochujang (about one tablespoon) or construct additional marinade and then add it.

Also, just so you know, a lot of people have already mentioned that it is the best dak galbi recipe they have ever had, and the flavor is comparable to that of dak galbi prepared in the Chuncheon manner. I really hope that you don’t hesitate to give my recipe a shot.

INGREDIENTS

MAIN

• The chicken thigh fillets, which weigh 500 grams or 1.1 pounds (you can use a whole chicken or chicken breast for them), should be chopped into bite-sized pieces.
• Cut a half of a medium-sized sweet potato into long, thick sticks (similar to English chips), weighing 180 grams or 6.3 ounces.
• 1/2 of a small carrot, sliced diagonally, weighing 60 grams (2.1 ounces)
• a quarter of a small cabbage, shredded (320 grams or 0.7 pounds)
• 10 Korean perilla leaves, sliced very thinly, weighing 35 grams (1.2 ounces)
• You will need 18 pieces of fresh Korean rice cakes, each weighing 175 grams or 6.1 ounces. If you are using pre-packaged rice cakes, you will need to separate them first and then soak them in warm water for ten minutes before using them.
• 2 to 3 tablespoons of cooking oil; I used rice bran oil for this recipe.

MARINADE SAUCE

• Three tablespoons of gochujang, which is a Korean chili paste
• Tbsp of rice wine (2)
• 1 tablespoon of gochugaru, also known as Korean chili flakes
• 1 teaspoon of soy sauce
• 1 tablespoon of unrefined sugar
• 1 tablespoon of garlic that has been minced
• Ginger, minced, one teaspoon
• 1 milligram of Chinese curry powder
• grated or chopped finely half of a small onion (35 grams or 1.2 ounces)
• Small amounts of ground black pepper, sprinkled on top.

INSTRUCTIONS

1. Take all of the ingredients for the marinade and combine them in a bowl. Mix them thoroughly. After the chicken has been cut, pour the sauce over it and let it marinade for at least half an hour. (However, if you want your chicken to have a more robust flavor, I strongly suggest marinating it for at least four hours, and if you have the financial means to do so, for an entire night. However, if you are extremely pressed for time, thirty minutes is sufficient.)

2. A large skillet should be heated over medium-high heat, and once it is hot, some cooking oil should be added to it. After placing all of the rice cakes and vegetables in the skillet, place the meat on top of the savory mixture. Cook them for three to four minutes over a medium-high heat. After that, lower the heat to medium to medium low and continue cooking until everything is done, which should take approximately ten to fifteen minutes. In order to prevent food from sticking to the pan while it is cooking, stir it frequently. To hasten the cooking process, you can either cover it with a lid or open it.

3. Rice and other Korean side dishes can be served alongside the entrée (optional).

Tips for Perfect Dak Galbi:

1. The level of spice can be adjusted by adjusting the amount of gochujang to fit your personal choice for warmth.
2. You are allowed to include other veggies, such as mushrooms, bell peppers, or onions, in order to enhance the flavor and texture of the dish using vegetables.
3. Before adding the noodles to the stir fry, make sure that the sweet potato starch noodles, also known as dangmyeon, have been let to soften.

CONCLUSION

The rich flavors of Korean cuisine are brought into your house by Dak Galbi, which provides a dinner that is both satiating and comforting, making it ideal for sharing with family and friends. During the process of preparing and enjoying this mouthwatering spicy chicken stir fry, you will be able to embrace the robust tastes and culinary traditions of Korea. Dak Galbi will take you to the bustling streets of Korea, where the air is filled with the aroma of chicken that is sizzling and spices that are fragrant, ensuring that you will have a dining experience that you will never forget.

FREQUENTLY ASKED QUESTIONS (FAQ’s)

1. What does Dak Galbi mean in Korean?

Ans. Dak-galbi, also known as spicy stir-fried chicken, is a well-liked meal in South Korea. It is prepared by combining diced chicken that has been marinated in a gochujang-based sauce with a variety of vegetables, including sweet potatoes, cabbage, perilla leaves, scallions, tteok (rice cake), various other ingredients, and stir-frying them together.

2. What does Galbi chicken taste like?

Ans. Galbi chicken, which was topped with sesame seeds and scallions, was an attempt to recreate the authentic Korean dish known as galbi, which is beef ribs that have been marinated in Korean sauce. The chicken had a flavor that was nearly smokey and had hints of beef (yes, cow).

3. How do you eat Dak Galbi?

Ans. Ssamjang and lettuce leaves are typically offered alongside dakgalbi when it is served. With a dollop of ssamjang, you can enjoy it wrapped in lettuce and/or perilla leaves at your leisure. Delectable!!!!! In most cases, dak galbi is not eaten with rice; nevertheless, it is common practice to include some rice into the leftovers at the end of the cooking process in order to make fried rice.

4. Is Korean galbi beef or pork?

Ans. Grilled ribs, also known as galbi (Korean: 갈비), kalbi, galbi-gui (갈비赬이), or galbi, are a sort of gui (grilled dish) that is associated with Korean cuisine. According to the Korean language, “rib” is referred to as “galbi,” and the meal is typically prepared with beef short ribs. Any time pork spare ribs or another type of meat is substituted for pork, the dish is referred to by its new name.

5. What does galbi taste like?

Ans. Can you describe the flavor of galbi? When grilled, galbi takes on a flavor that is sweet and salty, with a hint of smokiness. There is a marbling of fat in this cut of short ribs, which is what makes each bite so flavorful and wonderful. This is because the beef short ribs are tenderized during the marinating process.

6. Why is galbi so expensive?

Ans. Due to the fact that galbijjim is often prepared using only the middle portion of ribs from a calf, while the ends of the ribs are utilized to make soup stock, galbi was considered to be a more expensive cut of beef in South Korea. As a result, it was considered to be a meal representative of a higher social level.

7. What is the difference between dak galbi and bulgogi?

Ans. The dish known as chicken bulgogi, which is often referred to as dak bulgogi, is frequently mistaken with dak galbi, which is another recipe for spicy Korean chicken. While dak galbi is a dish consisting of chicken and vegetables that are pan-fried combined with a spicy sauce in a single skillet, dak bulgogi is a dish consisting only of chicken that is grilled over a grill without any vegetables attached.

8. What is galbi sauce made of?

Ans. Green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste should all be mixed together in a large bowl along with the other ingredients. After two to three minutes of whisking, the brown sugar should be thoroughly dissolved.

9. What to eat with galbi?

Ans. It is common practice to serve kalbi jjim with rice and a variety of sides, which are together referred to as banchan; however, this is not required. To make it possible to consume it like a wrap, we like to serve it with lettuce cups or buns that have been steamed.

10. What does galbi mean in Korean?

Ans. In Korean, the term “galbi” (谈비) is used to refer to rib bones. Therefore, when the term is used to describe proteins, it is often used to refer to the portion of meat that is associated with the bones. The term “galbi” is most commonly used to refer to beef short ribs; however, pork galbi, which is made with spare ribs, is also available.