The 10th episode of K-Food Webtoon Series is Dakgalbi!

Today we would like to introduce Dakgalbi; Chuncheon-dakgalbi (as a regional specialty of Chuncheon), is a dish prepared by pan-frying chicken that has been marinated in a mixture of Gochujang and vegetables in a large round iron skillet. It is now enjoyed nationwide, particularly among college students who likes spicy food.

The KCC launched the K-Food Webtoon series last April to introduce Korean food and recipes to provide an opportunity to learn to cook and try Korean food from home. We hope you will try these recipes and continue to experience Korean culture at home.

Past Episodes:

#1 Sujebi: http://canada.korean-culture.org/en/1155/board/919/read/102497

#2 Galbi-jjim: http://canada.korean-culture.org/en/1155/board/919/read/102667

#3 Bibim-guksu: http://canada.korean-culture.org/en/1155/board/919/read/102810

#4 Gungjung Tteok-bokki: http://canada.korean-culture.org/en/1155/board/919/read/103031

#5 Samgyetang: http://canada.korean-culture.org/en/1155/board/919/read/103289

#6 Kong-guksu: http://canada.korean-culture.org/en/1155/board/919/read/103450

#7 Kimchi-bokkeum-bap: http://canada.korean-culture.org/en/1155/board/919/read/103682

#8 Pajeon: http://canada.korean-culture.org/en/1155/board/919/read/103888

#9 Gimbap: http://canada.korean-culture.org/en/1155/board/919/read/104087

Sunmin Han worked as the head chef at the Korean Ambassador’s residence in Canada. She graduated from the International Cooking College in Korea, has a certificate from the Institute of Korean Traditional Food and worked as the head chef at the Korean Embassy in Indonesia.

About ‘Dakgalbi’

Chuncheon-dakgalbi first gained fame as an inexpensive dish favored by students. The recipe for Chuncheon-dakgalbi is as follows: Cut up and marinate a medium-sized chicken in a Gochujang sauce for seven to eight hours. Cut cabbage, sweet potato, carrot, perilla leaves and other vegetables and greens into bite-size pieces. Heat a well-oiled pan and stir-fry the chicken pieces together with the vegetables.

Source: Korean Food Promotion Institute