Chicken Galbi, or “Dak Galbi” (닭갈비) in Korean, is a popular Korean dish loved by many. This dish is well-known for its perfect blend of spicy, sweet, and savoury flavours, as well as its unique and interactive way of serving. Chicken Galbi first appeared in the 1960s in the city of Chuncheon, Gangwon Province, South Korea. Initially, this dish was introduced as a cheaper alternative to traditional “galbi,” which is usually made from beef or pork. By using chicken, which is more affordable, the dish quickly gained popularity. Chicken Galbi became a favourite among students and workers due to its economical price and generous portions.
Chicken Galbi consists of pieces of chicken marinated in a special Korean seasoning sauce. The main ingredient used is gochujang (Korean red chilli paste), which gives the dish its spicy and sweet flavour. After marinating the chicken, the cooking process for Chicken Galbi is usually done directly at the dining table using an iron plate or a large pan. The dish is cooked together with various vegetables such as cabbage, sweet potatoes, carrots, and green onions. In some versions, additional ingredients like tteok (Korean rice cakes) or mozzarella cheese can be added to provide a richer texture and flavour. The cooking process conducted at the dining table creates an interactive and enjoyable dining experience for restaurant visitors.
Variations of Chicken Galbi
Although the basic recipe for Chicken Galbi remains the same, there are several variations of this dish made to suit local tastes and preferences. Some popular variations include:
- Cheese Dak Galbi: Uses melted mozzarella cheese on top of the dish, providing a savoury flavour and a softer texture.
- Makguksu Chicken Galbi: Served with cold soba noodles (makguksu), this dish offers an interesting contrast between the hot and spicy dak galbi and the cold soba noodles.
- Seafood Chicken Galbi: Combines chicken with various types of seafood like squid and shrimp to provide a more complex flavour.
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