Dak-galbi

About the dish

Dak-galbi was born in Chuncheon: marinated chicken and vegetables stir-fried on a hot iron plate. Cheap and generous, it earned the affectionate nickname 'college students' galbi' — and finishing the pan with fried rice is part of the fun.

Key ingredient

Chicken (dak) — lean, easily digested quality protein, well suited to recovery and restorative meals; methionine and essential amino acids support liver function and immunity, and plentiful vitamin A benefits skin and mucous membranes. Enjoyed year-round (a summer restorative), raised nationwide.

Ingredients

Main: chicken thigh, cabbage, sweet potato, tteok (rice cakes), perilla leaves, onion · Seasoning: gochujang, red-pepper powder, soy sauce, minced garlic, curry powder, starch syrup

Simple recipe

1. Cut the chicken thighs into chunks and prepare the vegetables and rice cakes.
2. Marinate in a gochujang, red-pepper-powder and minced-garlic seasoning.
3. Stir-fry on a hot iron plate with the cabbage and sweet potato.
4. Add the rice cakes and perilla leaves and cook through.
5. Serve with cheese and finish with fried rice.

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A Glass · Traditional pairing