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

By: Jenny

Jenny — Fri, 05 Feb 2010 11:38:10 +0000

Just as a correction to Eric’s post, Korean cooks rarely use sesame oil anymore in their cooking. Evvo seems to be the prominent cooking oil for “health reasons” as Koreans are quite to adopt without thinking about the implications to Korean cooking. WTF. Whatever, but many Korean cook still put a teaspoon or so of sesame oil in at the very end or before serving, so there is that downhome Korean taste. Thank God.

As for the chicken breast, I agree that actually you should purchase a whole chicken, hack it to pieces like a bad ex-boyfriend and marinade for an hour in the bloody mess of marinade you’ve just made.

Also, Koreans (at least where I’m from) stir fry in batches, not altogether. (i.e. chapchae). So, if you have time, stir fry the the hard veggie bits first (sweet potatoes – purple ones needing double stir fry time), carrots, and potatoes).

Finally, the whole concoction of veggies should cool a little b/c if you add cold chicken to a hot pan and hot veggies, your chicken will end up with a hard, dry foam-like texture rather than chewy, moist pieces.

Yeah, that’s it.

By: Eric R Thibodeau

Eric R Thibodeau — Mon, 30 Nov 2009 01:35:47 +0000

Hi, Thanks or the recipe. It is pretty close to what you’ll find in the local shops. However, as you sister pointed out, it’s not 100%. I thionk there are 2 elements that are causing the slight difference.
1st- The use of chicken breast, Here in Korea you would not get an all white meat DakKalbi. Yes boneless, but there would be some skin and some brown meat in the mix. This would have a major impact on the flavor.
2nd- You would not find people using olive oil in korea. Probably soybean oil or canolla. If you are worried about the saturated fats in those oils. I recommend grapeseed oil. It doesn’t have the lingering taste of olive oil.

I did the recpie as is and am thuroughly satisfied with the results but I will be tweaking it in the ways mentioned above next time. And I am quite convnced it will be spot on!

Let me know what you think and Thanks again for the recipe!

Eric…

By: Macca

Macca — Sat, 24 Oct 2009 08:53:53 +0000

Well, this is good stuff, but I think I prefer Recipe 1.

I’m a big fan of dalkgalbi, and cook it about once a month (using your recipe 1). Interestingly, I went to the dalkgalbi street in Chuncheon about a week ago, and ate in one of the more famous places. It was good, but not the best I’ve ever had. The best I’ve had is near the small park behind Hyundai Department Store in Sinchon (the park where the lesbians meet). There’s always a guy standing outside yelling for customers, and the place is always packed.

By: Cat

Cat — Mon, 07 Sep 2009 15:32:11 +0000

I have been craving for this dish since I came back from Seoul…..and thank GOD I found your site, this is the closest I have found so far! Now I just need to find somewhere in Singapore that sells some of the KR ingredients and I am going to COOK! THanks so much!

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