Dakgalbi is a popular Korean fowl stir-fry made with chicken thigh, cabbage, rice cake, and sweet potato in a gochujang primarily based on highly spiced sauce. The city of Chuncheon is famous for the authentic Korean dakgalbi, and here is the recipe.
WHAT IS DAKGALBI?
dak = chicken
galbi = rib
Although dakgalbi has not anything to do with chicken ribs, it’s named after how the chicken is made – grilled over the open flame much like Korean beef ribs are cooked. Chicken thighs are split and stir-fried with cabbage, rice cake, candy potato wedges, and perilla leaves with a gochujang-based totally highly spiced sauce. So it’s actually Korean spicy chicken stir-fry.
Here you get the exclusive recipe. Enjoy
HOW IS DAKGALBI SERVED IN THE RESTAURANT
Who are new to dakgalbi are amazed before everything by watching the dimensions of dakgalbi pan, the extent of the food, and how it’s cooked after they see it inside the restaurants. A big carbon steel griddle is piled up with chicken and different ingredients. Then it is added to the dining table with a hole within the centre. A charcoal grill is living underneath.
The griddle (dakgalbi pan) is placed over the heat and the dish begins to sizzle right away. The server will begin tossing the entirety inside the griddle busily proper at your desk until the whole thing is nicely cooked and tender. Soon this spicy fowl stir-fry is ready to serve and those rush to enjoy the dish while it’s too hot.
HOME PREPARATION TIPS
- Use a large wok or frying pan which has enough room to stir-fry everything all at once – preferably iron made or carbon steel to retain the heat.
- It’s fun to cook dakgalbi right at the table so that people can share hot food right away. To do so, use a portable burner on the table.
- If you decide to make the fried rice at the end, try pressing down the rice in the skillet over medium heat when finished stir-frying, so that it creates a crust rice layer (nurungji) on the bottom.