Dak-Galbi (Korean cuisine) : The Dak-Galbi (in Korean: 닭 갈비, i.e. chicken sauté spice), is a flat popular Korean made with chicken disconnected en dice marinated into a Gochujang sauce and stir-fried with Sweet potatoes, cabbage, leaves de shiso, Green onions, tteok (rice cake), and others ingredients.
En Korean, galbi means Cote. But the Dak-galbi is not really a Cote de chicken. Many dak-galbi restaurants have hot plates rounds integrated into tables. The lettuce and leaves de perilla are tableware as vegetables ssam (wrap).
History and etymology: Although dak and galbi translate respectively to " chicken " and " Cote", the term dak-galbi does not refer to ribs de chicken (who doesn't have one).
This dish was developed in the 1960s as a parts de chicken grilled, flawless anju (*) inexpensive to alcoholic beverages about small taverns on the outskirts of chuncheon. He replaced mistletoe dishes (flat de meat grilled) relatively expensive which were grilled au charcoal. Dak-galbi has spread to the main districts of chuncheon, where the livestock industry was flourishing and offered ingredients frais without the need for refrigeration. As a relatively inexpensive dish served in great servings, it gained popularity among soldiers and students on a budget and earned the nickname "commoners' galbi" or "college student galbi" in the 1970s.
(*) Anju (Korean: 안주 Hanja: t酒) is the name used in Korean cuisine to designate Creations byflawless (bench) meant to be consumed with alcoholic beverages, and in particular with the soju (rice wine distilled, titrating from 20 to 45% alcohol).
The dish is a specialty local de chuncheon, and is often called Chuncheondok-galbi. A festival annual dedicated to dak-galbi takes place at the end of August chuncheon, where there is also a Dak-galbi alley with a large number of restaurants serving dak-galbi.
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