|Revised Romanization||dak galbi|
Dak galbi, also romanized dalk galbi, is a popular Korean dish generally made by stir-frying marinated diced chicken in a gochujang (chilli pepper paste) based sauce, and sliced cabbage, sweet potato, scallions, onions, perilla leaves, and tteok (rice cake) together on a hot plate. It is a local specialty food for the city of Chuncheon, Gangwon Province, where dak galbi originates. Because of its origin, the dish is also called Chunchŏn dak galbi.
It is said that dak galbi appeared after the late 1960s as an inexpensive anju (food that is eaten while drinking) in small taverns, on the outskirts of the city to replace the comparatively expensive gui dishes which are grilled over charcoal. The dish has spread to Chunchŏn's main districts, where the livestock industry thrives and offers fresh ingredients with no need for refrigeration. There is a street known as dak galbi golmok (dak galbi alley) which has a high concentration of dak galbi restaurants. Due to the city's northern location, it is a common destination for conscripted soldiers on leave.
It is also a popular dish for university students on a low budget, as dak galbi is relatively cheap and served in abundance. It earned the nickname "commoners' galbi" or "university student's galbi" back in the 1970s.
Although its name means chicken ribs, there is no rib meat in dak galbi.
- Kim, Violet "Food map: Eat your way around Korea" CNN Go. 6 April 2012. Retrieved 2012-04-12
- (Korean) 춘천닭갈비 Chuncheon dak galbi at Doosan Encyclopedia
- (Korean) Chuncheon dak galbi, Kyeong Hyang News, 2003-04-16. Retrieved 2010-06-25.
- Chuncheon Dalkgallbi & Makkuksu Festival, Chuncheon City Official site
- (Korean) Chuncheon Dalkgallbi & Makkuksu Festival, Kangwon Ilbo, 2010-4-8. Retrieved 2010-06-25.