dakgalbi

Dakgalbi is a Korean dish consisting of boneless chicken marinated in a spicy gochujang-based sauce and stir-fried with vegetables and other ingredients. It is traditionally cooked on a large hot pan at the table, allowing diners to mix the ingredients as they cook and eat communally. The dish is commonly served with side dishes and rice or lettuce for wrapping.

Originating in Chuncheon, the capital of Gangwon Province, South Korea, dakgalbi emerged in the 1960s and has since become a regional specialty and a popular nationwide dish. It is closely associated with Chuncheon, though variations are prepared in other regions.

Ingredients and preparation typically center on bite-sized chicken thighs. The marinade includes gochujang, garlic, ginger, soy sauce, sugar or honey, sesame oil, and sometimes chili powder. Vegetables such as cabbage, sweet potato, onions, and scallions are added, and some versions include tteok (rice cakes) or mushrooms. The mixture is spread on a hot grill and stir-fried quickly until the chicken is cooked and lacquered with glaze.

Serving often involves kimchi, pickled radish, and sometimes rice or lettuce for wrapping. In modern restaurants, cheese-topped versions and beer pairings are common, reflecting contemporary dining trends. While Chuncheon-style dakgalbi remains the best-known form, regional adaptations vary sauce flavor, ingredient mix, and cooking practices.