1. What is Dakgalbi
Dakgalbi is a popular Korean dish made with the meatiest parts of the chicken, primarily the breast and thighs, marinated in a spicy sauce. The dish is then cooked with additional ingredients such as vegetables, sweet potatoes, and rice cakes, either grilled on a gridiron or stir-fried on a hot plate. There are two main types of Dakgalbi: one made with boneless chicken (usually thigh meat) and the traditional style, which includes wings and rib meat. It’s also possible to order internal organs separately. As an accompaniment, dongchimi (radish water kimchi) is often served.
Towards the end of the meal, it’s common to add rice or noodles to the remaining sauce, creating a delicious fried rice or stir-fried noodle dish. As a dessert, cold noodles like naengmyeon or makguksu are served, with the latter being a specialty of Chuncheon city, known for its Dakgalbi.
Dakgalbi’s combination of chicken and gochujang (Korean chili paste) makes it a beloved dish among Koreans, especially for those who enjoy chicken. Its popularity has led to the availability of pre-made Dakgalbi sauces in supermarkets and online stores. For a homemade version, one can easily marinate chicken in these sauces and cook it with vegetables. There are also numerous recipes available for making the sauce from scratch.
Due to its delicious taste and the ease of adjusting the spice levels, Dakgalbi is a great dish for travelers in Korea to try and enjoy.
2. Varieties of Dakgalbi
2-1. Chun-Cheon Dakgalbi
Dakgalbi is considered the signature dish of Chun-cheon and is synonymous with Chun-cheon Dakgalbi for many Koreans. This version of the dish is typically cooked on a hot plate and can be readily enjoyed not only in Chun-cheon but also in Seoul, Gyeonggi-do, and other regions through various franchise restaurants. A traditional way to enjoy Dakgalbi is to pair it with makguksu (buckwheat noodles) and, after finishing the chicken, to fry rice in the remaining sauce.
Interestingly, although Chun-cheon is the birthplace of Dakgalbi, many locals there reportedly do not prefer the Dakgalbi restaurants located in Myeongdong (it is different with Myeongdong in Seoul), a famous “Dakgalbi Street” in Chun-cheon. This is attributed to the absence of artisanal, original restaurants in this area. However, the original stores that pioneered charcoal-grilled (Korean BBQ style) and hot plate Dakgalbi still operate there, making it worth a visit.
For those wanting to experience the best Dakgalbi in Chun-cheon, it’s advisable to seek recommendations from locals or to research popular spots beforehand. This approach can lead to discovering authentic and highly-regarded eateries that might not be as well-known to tourists.
2-2. Mul Dakgalbi
Mul Dakgalbi, originating from Taebaek and Samcheok cities in Gangwon-do, South Korea, offers a distinct style compared to Chun-cheon Dakgalbi. While Chun-cheon Dakgalbi typically has little to no broth, Mul Dakgalbi is characterized by its generous use of broth, creating a more soup-like dish. It’s somewhat similar to Dakdoritang (Korean spicy chicken stew), but with notable differences.
A key ingredient in Mul Dakgalbi is shepherd’s purse (naengi), which imparts a rich and distinctive flavor. The dish is usually accompanied by side dishes like cabbage salad, dongchimi (radish water kimchi), and baek kimchi (white kimchi). Following the tradition, after enjoying the chicken, it’s customary to fry rice in the remaining sauce. Sikhye (a sweet rice beverage) is commonly served as a dessert.
Although Mul Dakgalbi is less commonly found than Chun-cheon Dakgalbi, it’s possible to find it in larger cities with some searching. For a more authentic experience, visiting Taebaek or Samcheok in Gangwon-do is recommended. However, finding the best places to eat Mul Dakgalbi can be challenging, so researching popular spots beforehand is essential. If you’re unsure about the authenticity of a Mul Dakgalbi restaurant, opting for the more widely available Chun-cheon Dakgalbi might be a safer choice.
2-3. Cheese Dakgalbi
Cheese Dakgalbi, a variation of the classic Korean dish topped generously with mozzarella cheese, has become a staple menu item in Korea. This trend emerged during a surge in popularity for cheese-based dishes and has since become a regular offering. The ample amount of cheese added to Dakgalbi not only reduces the spiciness of the dish but also introduces a rich, creamy flavor, making it a delightful fusion of traditional Korean and western tastes.
Interestingly, this cheesy twist on Dakgalbi has gained tremendous popularity in Japan. The combination of spicy, savory chicken with the gooey, mild taste of melted mozzarella appeals to a wide range of palates, demonstrating the versatility and international appeal of Korean cuisine.
3. History of Dakgalbi
In the late 1950s to early 1960s, in Chuncheon’s Yoseon-dong, a local pub first grilled marinated chicken ribs over charcoal as a snack for drinks. This practice also emerged in Hongcheon’s Sinjangdae-ri, where chicken meat was mixed with gochujang (red chili paste) and grilled on drum can grills. This culinary innovation originated in areas like Hongcheon and Chuncheon, known for their poultry farms.
Chuncheon-style Dakgalbi originally involved grilling marinated chicken ribs over charcoal. This dish gained immense popularity among workers involved in the construction of the Soyang River Dam and military personnel, including those from the 102nd Reserve Forces, spreading its fame across Chuncheon. In the early 1970s, a single serving of Dakgalbi cost just 100 won, earning it nicknames like “commoner’s ribs” and “student’s ribs.” Even today, some restaurants in Chuncheon continue to prepare Dakgalbi over charcoal grills, particularly around the Soyang River Dam and one near Jungang-ro.
As Dakgalbi’s popularity spread, the cooking method shifted. Influenced by the brief trend of Japanese teppanyaki in Korea, the cumbersome charcoal grill was replaced with more convenient circular iron plates. However, the iron plate version required more oil to prevent sticking, a factor not always considered in Seoul’s cooking methods. In contrast, Chuncheon’s version involved scraping the iron plate, a process that some outsiders found unappealing.
This shift to iron plates also brought changes to the recipe and marinade. The iron plate Dakgalbi of Chuncheon initially used a sauce similar to squid marinade, mixed with gochujang or doenjang (soybean paste), and included only a small amount of green onions.
The iron plate’s advantages led to innovations in the recipe. To counteract the increased oiliness from the chicken, vegetables that could absorb the grease, like perilla leaves and cabbage, were introduced. By the 1990s, adding cabbage, a sweet vegetable that cooks quickly in chicken fat, became commonplace. It was popular as it could be eaten while waiting for the Dakgalbi to cook. This period also saw the introduction of boneless Dakgalbi. Initially, chicken intestines were ordered to adjust the spiciness, but the universal inclusion of cabbage later mitigated the need for this.
The addition of cabbage proved to be a game-changer. It allowed restaurants to reduce the amount of meat while still providing a filling meal, paving the way for boneless Dakgalbi. Additionally, cabbage helped to reduce the spiciness of the marinade, which was previously non-negotiable. This evolution was crucial for the widespread acceptance of Dakgalbi, as it overcame the divisive issue of spicy chicken intestines.
The history of Dakgalbi then saw further innovation in a restaurant near the artificial waterfall in Hupyeong-dong, dominating the 1990s culinary scene in Chuncheon. This establishment introduced a recipe that included ground onions in the marinade and later added sweet potatoes and rice cakes (tteokbokki), marking the beginning of charging extra for additional rice cakes. This restaurant was also the first to offer sweet dongchimi (radish water kimchi) as a standard accompaniment to Dakgalbi. Much of this innovation was influenced by feedback from mothers who frequented a nearby aerobics studio.
The neighboring restaurant then introduced curry powder into the Dakgalbi marinade. Initially divisive, this flavor eventually led to the restaurant’s success and became a standard recipe nationwide in the early 2000s. This establishment was also the first to experiment with adding boiled eggs to Dakgalbi.
Around the same time, boneless Dakgalbi emerged, believed to have been developed in Myeongdong’s Mokja Alley. As Chuncheon’s Dakgalbi gained fame and spread to Seoul and Gyeonggi, the convenience of boneless Dakgalbi became the norm. Before the 2010s, cheese was also introduced to neutralize the spiciness, a recipe developed in Seoul that later gained popularity in Japan.
As Dakgalbi spread nationwide, additional orders of eggs and sweet potatoes became partially chargeable. In regions outside Chuncheon, foil was used or more oil was added to prevent scorching. In contrast, in Chuncheon, using udon noodles as a side dish became standard, and even restaurants promoting original Chuncheon-style Dakgalbi continued this practice. Meanwhile, a different type of noodle, less oily and less stretchy, developed in Myeongdong’s Mokja Alley, became the standard elsewhere.
Historically, Chuncheon locals preferred eating out at Dakgalbi restaurants over beef or pork rib places, but as Dakgalbi prices rose to levels comparable to pork ribs, its popularity among locals waned.