Dakgalbi is one of the most beloved chicken dishes in Korea, featuring chicken and vegetables stir-fried in a spicy sauce.
It is usually made with chicken thigh meat marinated in a gochujang-based sauce and cooked on a hot plate or frying pan.
To balance the spiciness, cabbage, rice cakes, and sweet potatoes are often added.
The Evolution of Dakgalbi Style
The dakgalbi we enjoy today has evolved from the style of 20-30 years ago.
In the past, it was made with chicken ribs, but over time, boneless chicken thigh or breast meat has become more common.
Especially, juicy and tender chicken thigh meat is now preferred.
However, as chicken thigh is relatively expensive, the price of dakgalbi has also increased. Previously cheaper than samgyeopsal (pork belly), it now has a similar price range.
In the early 2000s, dakgalbi became a huge hit in Korea, leading to the opening of many dakgalbi restaurants.
Although their numbers have decreased, dakgalbi remains a popular Korean dish, and you can easily find dakgalbi restaurants in major commercial districts.
Some restaurants still adhere to the traditional method of grilling over charcoal, rather than stir-frying on a hot plate or frying pan. However, they no longer use bone-in chicken like in the past.
Characteristics of Dakgalbi and How to Enjoy It
Unlike other Korean dishes, dakgalbi is not served with many side dishes.
Usually, only lettuce for wrapping and dongchimi (radish water kimchi) are provided.
It is common to stir-fry rice with the remaining sauce after finishing the dakgalbi.
As dakgalbi is characterized by its spicy sauce, it may be a bit spicy for foreigners.
However, various ingredients such as cabbage, sweet potatoes, and rice cakes help to balance the spiciness.
Wrapping the dakgalbi in lettuce is a great way to enjoy it with reduced spiciness.
