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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.
Dong Bo Sung (lidcombe)
Traditional dakgalbi isn’t exactly abundant in Sydney. But you can get it at PR Korean, a simply furnished, family-friendly eatery in Lidcombe, the Little Korea of our western suburbs. First you’ll have to decide how you want your chicken: spicy, sweet, hot, with soy or with seafood. Then add your choice of mix-ins. They’ve got everything from ramen noodles to fried rice but we reckon it’s hard to go past the rice cakes and the cheese. 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.
Get the spicy version and everything turns to a fiery shade of red. The cheese melts all over the rice cakes. The chunks of chicken are succulent bits of thigh. Shovel your steaming hot stir-fry into individual bowls or eat straight out of the pan if you’re really lazy. We’re all friends.
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. 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.
Sydney Only ] Korean Bbq🍖 Hahns Seasoned Chilly Chicken 330g
© 2023 Time Out England Limited and affiliated companies owned by Time Out Group Plc. All rights reserved. Time Out is a registered trademark of Time Out Digital Limited.
Traditional dakgalbi isn’t exactly abundant in Sydney. But you can get it at PR Korean, a simply furnished, family-friendly eatery in Lidcombe, the Little Korea of our western suburbs. First you’ll have to decide how you want your chicken: spicy, sweet, hot, with soy or with seafood. Then add your choice of mix-ins. They’ve got everything from ramen noodles to fried rice but we reckon it’s hard to go past the rice cakes and the cheese. 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.
Get the spicy version and everything turns to a fiery shade of red. The cheese melts all over the rice cakes. The chunks of chicken are succulent bits of thigh. Shovel your steaming hot stir-fry into individual bowls or eat straight out of the pan if you’re really lazy. We’re all friends.
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. 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.
Sydney Only ] Korean Bbq🍖 Hahns Seasoned Chilly Chicken 330g
© 2023 Time Out England Limited and affiliated companies owned by Time Out Group Plc. All rights reserved. Time Out is a registered trademark of Time Out Digital Limited.
Traditional dakgalbi isn’t exactly abundant in Sydney. But you can get it at PR Korean, a simply furnished, family-friendly eatery in Lidcombe, the Little Korea of our western suburbs. First you’ll have to decide how you want your chicken: spicy, sweet, hot, with soy or with seafood. Then add your choice of mix-ins. They’ve got everything from ramen noodles to fried rice but we reckon it’s hard to go past the rice cakes and the cheese. 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.
Get the spicy version and everything turns to a fiery shade of red. The cheese melts all over the rice cakes. The chunks of chicken are succulent bits of thigh. Shovel your steaming hot stir-fry into individual bowls or eat straight out of the pan if you’re really lazy. We’re all friends.
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. 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.
Sydney Only ] Korean Bbq🍖 Hahns Seasoned Chilly Chicken 330g
© 2023 Time Out England Limited and affiliated companies owned by Time Out Group Plc. All rights reserved. Time Out is a registered trademark of Time Out Digital Limited.
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