炒鸡排 (Dakgalbi) BEFORE
Dinner @ "多乐房" in "Little Korea" in Shanghai.
Most folks associate Korean cuisine with Kimchi and Bulgogi/Galbi (BBQ Beef). Dakgalbi, which I have fallen in love with, having tasted it in Seoul earlier this year, I think has even greater appeal, mainly due to its rustic roots, and also partly, it is one single dish packed full of flavours for a family or a group of friends.
Extremely popular with University students in South Korea, it is essentially a non-nonsense LARGE pan of everything....a good old "what I have in the fridge or pantry" sorta dish. Here in this packed-to-the-rafter eatery, it is a big pan of chicken thigh meat, fresh cabbage, sweet potato juliennes, kimchi, herbs and glutinous rice cakes, pan-fried in their juices with a Gochujang (Korean Spicy Fermented Bean Paste) based sauce.
炒鸡排 (Dakgalbi) BEFORE
Dinner @ "多乐房" in "Little Korea" in Shanghai.
Most folks associate Korean cuisine with Kimchi and Bulgogi/Galbi (BBQ Beef). Dakgalbi, which I have fallen in love with, having tasted it in Seoul earlier this year, I think has even greater appeal, mainly due to its rustic roots, and also partly, it is one single dish packed full of flavours for a family or a group of friends.
Extremely popular with University students in South Korea, it is essentially a non-nonsense LARGE pan of everything....a good old "what I have in the fridge or pantry" sorta dish. Here in this packed-to-the-rafter eatery, it is a big pan of chicken thigh meat, fresh cabbage, sweet potato juliennes, kimchi, herbs and glutinous rice cakes, pan-fried in their juices with a Gochujang (Korean Spicy Fermented Bean Paste) based sauce.