Comments on: Delicious! Dakgalbi (Marinated Chicken in Spicy Sauce), Version 2

By: Scott at Real Epicurean

Scott at Real Epicurean — Wed, 17 Jan 2007 09:02:26 +0000

Sounds good - but now I’ve got to try and find all of those complicated ingredients!

By: maryeats

maryeats — Wed, 17 Jan 2007 16:23:42 +0000

Looks great. I just made a dak galbi dish (inspired by your orginal), I’m calling it Soju Dak Galbi because I marinated my chicken in half a cup of soju. I also added ramyeon to mine. I’m trying to recreate the dak galbi I had at Cock’s in Gwang-ju. Aside from your, it was the best I’ve ever tasted.

By: Cheri

Cheri — Wed, 17 Jan 2007 18:28:16 +0000

Sue
Thanks for stopping by my site and letting me know you’re out there. I’ll have to stop in often for recipes!

By: Kat

Kat — Wed, 17 Jan 2007 23:53:17 +0000

ooh, that looks delicious.

By: simcooks

simcooks — Thu, 18 Jan 2007 05:20:47 +0000

The sauce looks very spicy! I need cold water!

By: MeltingWok

MeltingWok — Thu, 18 Jan 2007 05:29:58 +0000

yummy, spicy korean chili peppers and curry..wow ! By the way, I was at the korean market and I looked and looked and couldn’t find the difference between the kimchi red chili peppers mix in the plastic bag and the red chili peppers for cooking this sorta dish, are they kind of the same ? Thanks for sharing, cheers

By: pablopabla

pablopabla — Thu, 18 Jan 2007 09:14:21 +0000

Reading your blog is like watching Dae Jang Geum.

By: sue

sue — Thu, 18 Jan 2007 13:56:24 +0000

Scott, UK might be a bit difficult to find these ingredients than in the US, though it really depends on which part of UK you live. Good luck!

Mary, That is great! Tasty Dakgalbi is my favourite food in the world. By the way, didn’t you get drunk from that amount of soju?
Kat, It is very delicious. Since lots of Japanese tourists in Korea have been to dakgalbi street, this food should be popular in Japan too.

simcooks, Well, it isn’t as spicy as you think.
Melting Wok, for this meal we use red chili paste (gochujang), and chili powder. I don’t use any kimchi. I’m not sure what you mean about what you saw at the market.

pablopabla, Although I haven’t watched many episodes of Dae jang Geum, I do appreciate your compliment.

By: Galvestonian

Galvestonian — Mon, 12 Feb 2007 05:58:42 +0000

I made this for my wife’s birthday dinner Saturday evening. It turned out GREAT!!! And she loved it. Thank you for this wonderful recipe.

By: lao ocean girl » Chuncheon Dakalbi: Myung Mule Restaurant

lao ocean girl » Chuncheon Dakalbi: Myung Mule Restaurant — Mon, 12 Feb 2007 10:17:36 +0000

[…] a dakalbi recipe you can make at home, check out My Korean Kitchen. It’s a great Korean food blog I found a couple days ago that has recipes for Korean food […]

By: sue

sue — Mon, 12 Feb 2007 11:31:40 +0000

Hi Galvestonian,
That’s great! You are a good man.

By: Lucas Kajok

Lucas Kajok — Thu, 10 May 2007 03:55:05 +0000

Hi Sue

I’ve tried your “Dakgalbi” & “Dakgalbi Version 2″ recipes and they were delicious. We LOVE the rice cakes, first time we’ve tasted them. Thanks for the tip on soaking them prior to cooking. We’ll have to try the “Sugar High, Stir Fried Rice Cake and Noodles (Rabokki)”, it sounds yum!

Thanks for posting your many recipes. I’ve tried a quite a few now and they are all so tasty. Thanks to Chef Sue!

By: Marian

Marian — Wed, 06 Jun 2007 04:03:47 +0000

sue, question what do u call the korean curry powder in korean? i tried asking the grocery they didnt seem familiar. will using the normal curry powder turn out a different taste? i tried the on in chuncheon when i went to korea, it was really yummy unforgettable taste! one of my favorites. ill have to make this. hahaha ^^

By: sue

sue — Thu, 07 Jun 2007 22:30:28 +0000

Marian, Korean curry powder is called “카레”. I think using other kinds of curry powder might be OK too. However, Korean curry package contains low percentage of real curry and is added some salt as well. Just keep that in your mind.

By: bao

bao — Thu, 14 Jun 2007 21:44:40 +0000

wow! looks great!^^
~mmmmm….~ (^-^)

By: Jill

Jill — Thu, 16 Aug 2007 21:30:10 +0000

I am so excited to make this for my boyfriend. I lived in Korea for about a year. I think I ate at this place in Chuncheon at least every weekend. I LOVED LOVED it. I have been looking online for a recipe and stumbled acrossed your site. The pictures look just like the food I ate in Korea. My question for you, is what kind of lettuce should I use? I am not a fan of Iceberg (tastes watered down) However, the lettuce they used in Korea was awesome. I couldn’t get enough of it. I just don’t know what kind it is. THANK YOU so much for posting this recipe. I can’t wait to try it. I miss the food so much. Your recipe makes it look easy and managable.

By: Jill

Jill — Thu, 16 Aug 2007 21:32:25 +0000

One last question they serve this soup that has little pieces of what looks like chopped up scallions before the meal. Do you have a name and recipe for that as well.

By: Dakgalbi Recipe : SeoulSteves.com

Dakgalbi Recipe : SeoulSteves.com — Mon, 15 Oct 2007 08:34:34 +0000

[…] rib meat). Well, today while browsing the forums over on Dave’s, someone posted a link to a recipe over on the My Korean Kitchen […]

By: Matt

Matt — Fri, 21 Mar 2008 13:34:53 +0000

Hi Sue! I can’t wait to try this recipe. One question, though — when I lived in Korea, my friend always kept baekhwa in the kitchen for cooking. Can I use that instead of the hankeunsul? Or are they the same thing?

By: Nathan

Nathan — Fri, 13 Jun 2008 11:05:56 +0000

I made this as “Dubu Galbi” for my veggie pals…Just used chunks of tofu that had been “toughened up” by searing in a pan or under a broiler. Worked great! I also used Indian curry…I think it made the taste a bit more spicy and complex. Thanks for this site! I love making all this ‘restaurant food’ at home.

By: gladys

gladys — Thu, 10 Jul 2008 03:03:44 +0000

yah its nice to prefare a lunch delicious food i love it.
i hope that i know how to cook that will i would like to thanks the chief of that food tnx and more powers