Dak galbi is a spicy stirred-fried chicken dish that is quite appetizing with intense flavors. All ingredients are stirred fried in a large pan placed in the center of the table as this dish is more of a crowd-pleaser, ample enough for a quartet of diners to share. The chicken pieces are soft and juicy and needless to say, spicy as well. The cabbage is slightly crunchy to the bite, yet sweet, well-balancing out the spicy chicken. The mouth watering sauce covers every inch of the bite-size chicken bits and vegetables, blending everything into perfect harmony.
During preparations, when the oiled-pan gets sufficiently warm, de-boned chicken are stirred fried with sesame leaves, leeks, sweet potatoes, tuk (rice cakes), cabbage and yang nyum jang which is the spicy base sauce of this dish. This sauce is composed of gochujang (red chili pepper paste) seasoned with additional gochugaru (red chili pepper flakes), minced garlic, sesame oil, soy sauce, pepper and sugar.
While cooking, all ingredients are twirled and tossed for about 10-15 minutes by the waiter/waitress so no need to do it yourself. Usually, when the cabbages are cooked, it's an indication that the dish is ready to eat. And finally, an option to mix in additional noodle or bop (rice) to compliment this meal is available as well. Depending on the restaurant, its spiciness may vary from mild to hot at times and its variation in ingredients may also differ having unique end results.