Dak-galbi

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Dak-galbi (Template:Korean/auto), or spicy stir-fried chicken, is a popular South Korean dish made by stir-frying marinated diced chicken in a gochujang-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, tteok (rice cake), and other ingredients.[1] 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 during the post-War era when chicken was used as a substitute for pork ribs. Many dak-galbi restaurants have round hot plates that are built into the tables. Lettuce and perilla leaves are served as ssam (wrap) vegetables.[2]

History and etymology

This dish was developed in the 1960s as grilled chicken-pieces, an inexpensive anju accompaniment to alcoholic drinks in small taverns on the outskirts of Chuncheon.[3] It replaced the comparatively expensive gui dishes which were grilled over charcoal.[3] Dak-galbi spread to Chuncheon's main districts, where the livestock industry was thriving and offered fresh ingredients with no need for refrigeration.[3] As a relatively cheap dish served in large portions, it gained popularity with soldiers and students on a budget and earned the nickname "commoners' galbiTemplate:-" or "university student's galbiTemplate:-" in the 1970s.[4]

The dish is a local specialty of Chuncheon and is often referred to as Chuncheon-dak-galbi.[3] An annual festival dedicated to dak-galbi is held in Chuncheon, where there is also a dak-galbi alley with a large number of dak-galbi restaurants.[5]

In Seoul

There is a dak-galbi street (Script error: No such module "Lang".Template:Category handler) in Myeong-dong, Seoul, and there are dozens of restaurants there.[6]

Gallery

See also

References

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External links

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  • Script error: No such module "citation/CS1". (Official website)

Template:Korean food and drink Template:Chicken dishes