dak-galbi
Sign in to saveAlso known as spicy stir-fried chicken, Chuncheon style Dak Galbi, Chuncheon Spicy Chicken
Dak-galbi (), or spicy stir-fried chicken, is a popular South Korean dish made by stir-frying marinated diced chicken in a gochugaru-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, tteok (rice cake), and other ingredients. 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 se
In the Vinony graph
Within Vinony's link graph, dak-galbi is referenced by 262 other articles, and connects out to juk, Samgyetang and chicken parmesan.
It is catalogued under topics including Chuncheon, Culture of Gangwon Province, South Korea and Korean barbecue.
Its subject is documented across 14 Wikipedia language editions.
Key facts
- Food.name
- Dak-galbi
- Food.image
- Korean cuisine-Dakgalbi-01.jpg
- Food.alternate_name
- Spicy stir-fried chicken
- Food.country
- South Korea
- Food.national_cuisine
- South Korean cuisine
- Food.type
- Bokkeum
- Food.served
- Warm
- Food.main_ingredient
- Chicken
- Food.serving_size
- 4
- Food.calories
- 788
- Korean name/auto.child
- yes
- Korean name/auto.hangul
- 닭갈비
via Wikipedia infobox
Wikidata facts
- Country of origin
- South Korea
- Material used
- chicken as food
- Image
- Korean cuisine-Dakgalbi-01.jpg
Show 4 more facts
- native label
- 닭갈비
- Commons category
- Dakgalbi
- time of discovery or invention
- 1950-00-00
- cuisine
- South Korean cuisine
Sources (2)
via Wikidata · CC0
~2 min read
Encyclopedic overview
6 sectionsContents
- History and etymology
- In Seoul
- Gallery
- See also
- References
- External links
Dak-galbi (), or spicy stir-fried chicken, is a popular South Korean dish made by stir-frying marinated diced chicken in a gochugaru-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, tteok (rice cake), and other ingredients. 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.
== History and etymology ==
Excerpted from Wikipedia’s “dak-galbi” article, available under the CC BY-SA 4.0 licence.