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Dak galbi is the South Korean variety of stir-fried chicken. It is a communal dish that's cooked tableside, on large cast iron skillets. Typical elements in dak galbi include various chicken cuts, cabbage, tteok rice cakes, carrots, chili peppers, and sweet potatoes.
When served in restaurants, the server will bring all the ingredients and cook the dish for the guests. Occasionally, perilla leaves are incorporated into dak galbi, but the final addition is always a generous amount of spicy sauce made with spicy chili paste, chili flakes, soy sauce, garlic, ginger, and onions.
MOST ICONIC Dak Galbi
Japchae is a South Korean dish made by stir-frying glass noodles and vegetables. The dish is often served with beef and additionally flavored with sugar and soy sauce. The name of the dish is translated to a mixture of vegetables. The original japchae did not contain meat nor noodles, and it was invented by King Gwangaegun's servant, who prepared the meal for a royal celebration.
The king loved the dish so much that the servant got promoted to an upper rank. Since many Korean foods feature five colors, japchae also meets that criterium: green for spinach, red for carrots, black for mushrooms, and yellow and white for a fried egg, typically used as a garnish in japchae.
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Stir-fried octopus is a classic Korean banchan (side dish). It is usually prepared with a small-sized octopus that is sliced and then fried in a flavorful combination of garlic, ginger, and gochujang chili paste, while other additions include sliced vegetables such as onions, scallions, cucumbers, chili peppers, or zucchinis.
The dish is usually served sprinkled with roasted sesame seeds and goes exceptionally well with hearty Korean soups and stews.
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Gochujang bokkeum is a traditional dish originating from South Korea. The dish is usually made with a combination of gochujang (hot pepper paste), ground beef, pine nuts, sesame oil, garlic, sugar, and black pepper. The ground beef is seasoned with black pepper and stir-fried in sesame oil until fully cooked.
It's then mixed with stir-fried garlic, gochujang, sugar (or honey, if desired), and pine nuts. The mixture is stirred until the dish is shiny, and it's then served. Small amounts of gochujang bokkeum are typically mixed with rice and enjoyed as a side dish.
Dakbokkeumtang is a South Korean dish consisting of chicken pieces, potatoes, onions, and carrots that are stir-fried in a mixture of soy sauce, gochujang (fermented sauce), and garlic. The dish originated in the 20th century, with the introduction of mass poultry farming in Korea, and it soon became one of the favorite poultry dishes in the country.
It is sometimes called dakdoritang, derived from the word dak (chicken in Korean), and the word dori (bird in Japanese). The dish is often praised for its combination of flavors, the heat from ground red peppers, and the tenderness of the meat.
This popular Korean snack consists of thin strips of dried squid (ojingeo chae) that are stir-fried together with gochujang-based chili paste and various additions such as garlic, soy sauce, or rice wine. The spicy snack is often served at bars and goes especially well with beer, but it is also commonly enjoyed as an accompaniment to rice or other Korean dishes.
It is typically served in small bowls and comes garnished with roasted sesame seeds. Ojingeo chae muchim is a similar dish in which the thin squid strips are merely coated in a spicy paste.
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Myeolchi bokkeum is a traditional South Korean stir-fry. The dish is made with a combination of dried anchovies, gochujang hot pepper paste, garlic, sesame seeds, soy sauce, sesame oil, vegetable oil, and sugar. The anchovies are stir-fried in hot vegetable oil until crisp.
Gochujang is mixed with soy sauce, garlic, sugar, and water, and the seasoning mixture is gently stirred in the same skillet until bubbling. The anchovies are mixed with the seasoning until well coated, and the dish is finished with the addition of sesame oil and seeds.
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Oi bokkeum is a traditional side dish originating from South Korea. The dish is usually made with a combination of thinly sliced cucumbers, sesame oil, sesame seeds, garlic, oil, salt, and pepper. The cucumber slices are tossed with salt, drained, and then briefly stir-fried in a skillet over medium heat with the garlic, salt, and black pepper.
Once the cucumbers become shiny, the skillet is removed from the heat and the sesame oil and seeds are stirred into the dish. Oi bokkeum is served while still hot and it's often enjoyed with rice.
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Buseot bokkeum is a South Korean side dish (banchan) that is made with stir-fried mushrooms. It is typically made with oyster, shiitake, or button mushrooms, but the choice is optional. The preparation starts with sliced mushrooms that are usually stir-fried along with garlic and onions.
The dish is typically seasoned with salt, pepper, and sesame oil and is then served garnished with toasted sesame seeds. Optionally, it can also include sliced peppers, carrots, or green onions. Buseot bokkeum can also be used as a bibimbap topping.
Dassima-bokkeum is a traditional South Korean dish of stir-fried kelp. The dish is usually made with a combination of kelp, garlic, onions, soy sauce, oil, and sugar. The kelp is cooked in vegetable stock and cut into squares before it's stir-fried in vegetable oil over medium-high heat.
Once the kelp starts to look elastic and shiny, the onions and garlic are added to the pan and stir-fried for a few minutes. Soy sauce and sugar are added to the pan in order to finish the dish, which is typically served as a side dish with rice.
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