This post has been shared with Foodie Tuesday, hosted by Inside Journeys, on September 3, 2013
Wednesday is here, so it’s time for Wanderfood Wednesday kindly hosted by Wanderust and Lipstick.
One of my favorite Korean dishes is Dakgalbi; dak (chicken); galbi (grilled). A good translation is ..grilled marinated chicken in a spicy sauce. The dish is cooked over a gas cooker at your table, and as with many Korean dishes is a communal dish.
As you can see from this first photo, there is more to the dish than just chicken. Cabbage, rice cakes, and potato or sweet potato. This one contained SP, which I love. The sauce contains a number of ingredients with the main one being gochuchang (red pepper paste). That’s what gives it the zing!
Dakgabli (starting to cook)
Cooking time is fairly quick; 10 to 12 minutes. That’s a good thing, since the smell of this stuff cooking is pure torture!
Ready to eat…
Now you can eat just as is, or you can take some on your chopsticks, grab a lettuce leaf, some raw garlic and a bit more gochuchang, wrap it and eat. Either way is delicious!
Bokum Bap (Korean fried rice)
After the main course most diners opt for a serving of Bokum Bap; Korean fried rice. Cooked in the same pan as the Dakgalbi, plus added spices (no idea what) this is a customary ending to this meal. Remember, Koreans seldom desert. We decided on one serving and this was plenty for two people.
Along with being delicious, dakgalbi and bokum bap are inexpensive enough for any budget traveler to enjoy. Our entire meal was under $20.00. Remember, there is no tipping in Korea, and only certain restaurants have sales tax.
If you want to try an make your own Dakgalbi check out the restaurant here at MyKoreanKitchen.
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