Dak-galbi

Dak-galbi
Alternative namesSpicy stir-fried chicken
TypeBokkeum
Place of originSouth Korea
Region or stateChuncheon
Associated cuisineSouth Korean cuisine
Created byKim Yeong-seok
Invented1960s
Serving temperatureWarm
Main ingredientsChicken
VariationsMuldakgalbi
Food energy
(per 4 serving)
788 kcal (3,300 kJ)[1]
Korean name
Hangul
닭갈비
RRdakgalbi
MRtakkalbi
IPAtak̚.k͈al.bi
  •  Wikimedia Commons logo Media: Dak-galbi

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]

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]

  • Before cooking
    Before cooking
  • After cooking
    After cooking
  • Dakgalbi grilled over charcoal
    Dakgalbi grilled over charcoal
  • Mul-dak-galbi
    Mul-dak-galbi

See also

References

  1. ^ "dak-galbi" 닭갈비. Korean Food Foundation (in Korean). Archived from the original on 3 May 2016. Retrieved 15 May 2017.
  2. ^ 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
  3. ^ Espsäter, Anna Maria (24 August 2013). "Go with the flow on a South Korean cycle". The Independent. Retrieved 15 May 2017.
  4. ^ a b Park, Sang-du. "닭갈비에는 갈비가 보이지 않아요. 춘천 닭갈비". Region N Culture.
  5. ^ a b "Chuncheon dakgalbi" 춘천닭갈비 [Spicy Grilled Chicken]. Doopedia (in Korean). Doosan Corporation. Retrieved 15 May 2017.
  6. ^ "닭갈비". Encyclopedia of Korean Culture (in Korean). Daum. Retrieved 2026-04-16.
  7. ^ Kim, Violet (14 August 2015). "How and where to eat your way around South Korea". CNN. Retrieved 15 May 2017.
  8. ^ Jeong, Yun-hwa. "춘천에서 최초로 닭갈비를 만든 식당, 춘천 원조숯불닭불고기". Region N Culture.
  9. ^ Springer, Kate (February 13, 2018). "The story behind dak-galbi, South Korea's most fascinating dish". CNN.
  10. ^ "Chuncheon Dakgalbi & Makguksu Festival" 춘천 닭갈비막국수축제. Korea Tourism Organization. Retrieved 15 May 2017.
  11. ^ Yoo, Seung-wan. "광부들의 노고를 씻는 맛, 태백 물닭갈비". Region N Culture. Retrieved 2026-04-16.
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