Dak-galbi
| Alternative names | Spicy stir-fried chicken |
|---|---|
| Type | Bokkeum |
| Place of origin | South Korea |
| Associated cuisine | South Korean cuisine |
| Serving temperature | Warm |
| Main ingredients | Chicken |
| 788 kcal (3,300 kJ) | |
| Korean name | |
| Hangul | 닭갈비 |
| RR | dakgalbi |
| MR | takkalbi |
| IPA | tak̚.k͈al.bi |
Dak-galbi (Korean: 닭갈비; pronounced [tak̚.k͈al.bi]), or spicy stir-fried chicken, is a popular South Korean dish made by stir-frying marinated diced chicken in a gochujang-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, tteok (rice cake), and other ingredients. In Korean, galbi means rib, and usually refers to braised or grilled short ribs. Dak-galbi is not made with chicken ribs, however, and the dish gained this nickname during the post-War era when chicken was used as a substitute for pork ribs. Many dak-galbi restaurants have round hot plates that are built into the tables. Lettuce and perilla leaves are served as ssam (wrap) vegetables.