It’s cold. You want to drink. But you’re also hungry. Hello dakgalbi. What’s dakgalbi? Picture a massive chicken stir-fry, mixed with a mountain of cabbage, sweet potato, onions and chewy rice cakes. It’s what Korean uni students eat when they go out drinking – cheap, generously portioned and the perfect bedfellow for a night on the turps.
Dakgalbi first appeared in Chuncheon, located in the northern part of South Korea. It's a city so proud of its native dish they have an annual festival that celebrates it.
Dakgalbi spicy chicken bbq for two people with cheese and rice cake $38
Cooking the dakgalbi spicy chicken bbq
Staff will bring everything in a giant pan, placed over a recessed gas burner in the middle of your table. They’ll look after all the cooking, stopping by your table every two minutes to stir, toss and flip until it’s ready. A whole series of complimentary panchan side dishes – not to mention your beers – keep you occupied as you wait.
Rice cakes and cheese in the dakgalbi spicy chicken
Dolsot bibimbap $13
Sizzling stone pot rice
There’s a heap of other dishes too. Dolsot bibimbap ($13) is everybody’s favourite, a meat and vegetable rice dish served in a hot earthenware pot that turns the bottom layer of rice into a golden brown crust.
Kong guksu $12
Noodles in cold soy milk broth
We weren’t sure about the noodles in cold soy milk broth ($12) – add heaps of salt to the otherwise bland and pasty soup – but the sundubu jjigae ($12) is a definite winner, a comforting huddle of silken tofu in a spicy stew filled with seafood.
Sundubu jjigae $12
Spicy soft tofu stew
Sikhye rice punch
Need more pics of the dakgalbi being cooked? Check out this blow-by-blow pictorial.
The dakgalbi spicy chicken bbq being placed over the table gas burner
Adding gochujang hot pepper paste to the dakgalbi spicy chicken bbq
Stirring and tossing the dakgalbi spicy chicken
Everything's getting fiery
The stretchy cheese money shot
PR Korean Restaurant
1/10 Bridge Street, Lidcombe, Sydney
Tel: +61 (02) 9646 5936
Monday to Saturday 9am-9pm
This article appeared in the June 2015 issue of Time Out Sydney in my monthly Food & Drink column Eat This! [Read online]
Read more of my Time Out Sydney reviews
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7/08/2015 09:51:00 pm