Dak Galbi – A dish of stir-frying boneless chicken marinated in ‘gochujang’ (Korean red chilli pepper paste) with cabbage, sweet potato, scallions and tteok (Korean rice cakes) on the large round skillet pan placed in the middle of the dining table
I first tried Dak Galbi at Uncle Jang Restaurant in Solaris Mont Kiara; at least 2 years or so ago. Unlike the rest of the familiar Korean restaurants, Dak Galbi outlets focus on only the main dish; sometimes alternating between chicken, seafood and other meats, but it is an entirely different ball game vs Daorae, Yea Won or Onix Jun in Ipoh.
In short, if you don’t take a liking to spicy food (though you can adjust the heat, more on that later), or grilled chicken with an abundance of cabbage and rice cakes, then you’d best stay with the other Korean restaurants with ginseng chicken, BBQ meats, a plethora of ‘ban chan’ (small plates of sides) or bibimbap as alternatives.
However, I do recommend that you try Dak Galbi at least ONCE; as the communal, round table dining option appears to be fun (and it is) and in certain outlets you can even cook D-I-Y with splatters of chilli paste and grease all over your face, and fellow diners giggling away while donning aprons (i.e.: Uncle Jang provides them) for #selfies etc. Read the rest of this entry »