Dak Galbi
Dak galbi emerged in the 1960s in the city of Chuncheon, where small, resource-poor restaurants used cheap chicken instead of the more expensive pork traditionally used for grilling. The name combines 'dak' (chicken) with 'galbi', the word usually used for grilled pork or beef ribs. Chuncheon is still nicknamed the city of dak galbi today, with entire streets dedicated to specialist restaurants, and the dish is considered almost mandatory for students and large groups, thanks to its affordable price and the social atmosphere created by cooking together on the same pan.
Sweet-spicy marinated chicken
Chicken pieces are marinated in chili paste, garlic, and a little sugar, balancing heat with sweetness.
Cooked right on a big pan
Everything is cooked on a large flat pan, set right on the table, so guests watch the dish take shape.
Sweet potato and cabbage alongside chicken
Thick slices of sweet potato and cabbage cook alongside the chicken, soaking up the spicy sauce as they brown.
Fried rice at the end, in the leftover sauce
Once the meat and vegetables are finished, rice is fried right in the pan, in the leftover sauce, for a final course.
Ingredients 4 servings
- 700g boneless chicken thighs, in pieces
- 3 tbsp chili paste (gochujang)
- 3 garlic cloves, minced
- 2 tbsp sugar
- 1 sweet potato, thickly sliced
- 1/4 cabbage, cut into large pieces
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 spring onion stalks, cut
How to make it
- 1Mix the chili paste with the garlic, sugar, soy sauce, and sesame oil for the marinade.
- 2Marinate the chicken pieces for at least 30 minutes, ideally a few hours in the fridge.
- 3Heat a large flat pan over medium-high heat.
- 4Place the marinated chicken on the pan, alongside the sweet potato and cabbage cut into large pieces.
- 5Cook everything for a few minutes, stirring occasionally, until the chicken browns and the vegetables start to soften.
- 6Continue cooking until the sweet potato is tender and the sauce caramelises slightly at the edges.
- 7Scatter spring onion on top, serve hot, and at the end fry rice right in the leftover sauce in the pan.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
