Dak-galbi
In its own language: 닭갈비
Chicken stir-fried with spicy sauce, vegetables, and rice cake
Dak-galbi is a South Korean dish where marinated chicken is stir-fried with a spicy gochujang sauce, cabbage, sweet potatoes, perilla, spring onions, and rice cakes. It began in Chuncheon in the 1960s and is often cooked at the table on a hot plate, served with leafy wraps. Dak-galbi is popular for group meals and gatherings.
- Dak-galbi was invented in Chuncheon in the 1960s.
- It is cooked on a hot plate at the table and shared.
- The dish uses a spicy gochujang-based sauce.
- Lettuce and perilla leaves are served for wrapping.
- Muldakgalbi is a broth-based variation from Taebaek.
What is Dak-galbi?
Dak-galbi is a dish of diced chicken marinated and stir-fried in a spicy sauce made with gochujang, a Korean red chili paste. The chicken is cooked together with vegetables such as cabbage, sweet potatoes, perilla leaves, and spring onions. Slices of tteok, which are chewy rice cakes, are often added. The finished dish is colorful and aromatic, with a spicy and slightly sweet flavor. It is commonly served with fresh lettuce or perilla leaves for wrapping.
Where does Dak-galbi come from?
Dak-galbi was created in the 1960s in Chuncheon, South Korea, when a restaurant owner named Kim Yeong-seok used chicken as a substitute for pork ribs. The dish was first called dakbulgogi and was originally grilled over charcoal. As it spread through Chuncheon, it became popular among students and soldiers for its affordability and large portions, earning nicknames like 'commoners' galbi.' The dish gained international attention after being featured in the 2002 drama Winter Sonata, filmed in Chuncheon.
How is Dak-galbi made?
To make dak-galbi, chicken is cut into pieces and marinated in a sauce based on gochujang. The marinated chicken is then stir-fried with vegetables such as cabbage, sweet potato, and spring onion, along with tteok. The mixture is cooked on a large round hot plate, often built into restaurant tables, allowing diners to watch or participate in the cooking. Lettuce and perilla leaves are served on the side for wrapping the cooked ingredients.
How and when is Dak-galbi eaten?
Dak-galbi is usually eaten as a shared main meal, often for lunch or dinner. It is a popular choice for groups, with the dish cooked at the table so everyone can help themselves. Diners use lettuce or perilla leaves to wrap the spicy chicken and vegetables, sometimes adding rice or other side dishes. The lively setting and interactive cooking make it a social meal.
Kinds of Dak-galbi
A well-known variation is muldakgalbi, created in Taebaek in the 1970s and 1980s. In this version, marinated chicken is simmered in broth rather than stir-fried, and glass noodles, extra vegetables, and shepherd's purse are added. Different restaurants may adjust the mix of vegetables or the level of spice.
What Dak-galbi means
Chuncheon is closely linked to dak-galbi, with a street lined with restaurants specializing in the dish. The city hosts the Chuncheon Mak-guksu & Dak-galbi Festival each year, celebrating both dak-galbi and another local noodle dish. Dak-galbi is seen as a dish for gatherings and is part of Chuncheon's identity.
Questions people ask about Dak-galbi
What is dak-galbi made of?
Dak-galbi is made from diced chicken marinated in a spicy gochujang-based sauce, stir-fried with vegetables like cabbage, sweet potatoes, perilla, spring onions, and rice cakes.
Where does dak-galbi come from?
Dak-galbi comes from Chuncheon, a city in South Korea. It was created there in the 1960s and has since become a well-known Korean dish.
How is dak-galbi usually served?
It is cooked on a large hot plate at the table, then eaten wrapped in lettuce or perilla leaves. Diners often share from the same pan.
Are there different types of dak-galbi?
Yes, muldakgalbi is a variation from Taebaek where the marinated chicken is cooked in broth with glass noodles and extra vegetables.
Is dak-galbi spicy?
Yes, dak-galbi is known for its spicy flavor, which comes from the gochujang-based marinade used for the chicken.
Good reading and sources
The facts on this page come from the Wikipedia article "Dak-galbi", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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