If you follow my blog, then you know I think dak galbi is the most fantastic Korean dish EVER. I love it.
I love it so much in fact, that I’ve written about why it’s my favorite, the time we drove to another city just to eat dalk galbi in its hometown, and feasting on dak galbi in Los Angeles. That’s three posts all devoted to one dish… and here’s a fourth.
I’ve finally tried to make dak galbi at home in the US and I was successful! There were only two small flaws in my cooking experience. The first is that I didn’t get ddeok because I couldn’t find it at the Asian grocery stores nearby. I plan on making it from scratch sometime, but that will have to wait for a different day. The second issue was that we didn’t have a dak galbi pan. Usually, dak galbi is cooked on a large flat pan in the middle of a table at a restaurant. We are fairly limited right now in our cooking equipment so I did it in a deep wok. This certainly cooked everything, but I didn’t get crispy bits like I would have had I used a flat shallow dak galbi pan.
For those of you interested in making awesome dak galbi at home, here’s a recipe I created from about seven different recipes I found online. I made this for just Dave and myself. I had one serving for dinner, Dave had two. Then we had some leftovers for lunch the next day. I would say it serves four if you aren’t feeding really hungry men.
Here’s my recipe for dak galbi! Read more