Dakgalbi(닭갈비), also written dak-galbi or dalk-galbi, is a dish from central Korea made with chicken, sweet potato or potato, cabbage, and chili sauce. Easy and cheap, it first got popular among students and eventually became one of the most popular and famous Korean dishes. The name dakgalbi literally translates to ‘chicken ribs’, though the dish doesn’t use ribs in any sense; it seems to be named because of its similar style to rib dishes. This vegan variation omits meat and emphasizes sweet potato and cabbage.

Sweet potato(고구마) becomes the main ingredient in this adaptation. Korean sweet potatoes have dark red or purple skin and white to yellow flesh. Be sure to use a white- or yellow-fleshed sweet potato or the flavor might be too strong. Other neutral-flavored starchy potato or waxy potato should also work well.

Cabbage is a typical ingredient for dakgalbi. Rice cakes can be added also, which make this dish fairly similar to tteokbokki, another famous Korean dish. Carrot may also be optionally added. Scallion and perilla are typical additions to dakgalbi and provide a nice freshness and herbal quality.

Recipe

Ingredients

• 2 – 4 clove garlic, minced
• 1 thumb ginger, minced (optional)
• 1 tbsp rice wine
• 1 tbsp unrefined brown sugar
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar(쌀식초) (optional)
• 2 tbsp korean chili flakes(고춧가루)
• 2 tbsp water
• 1 sweet potato(고구마), peeled and loosely chopped (substitute potato)
• ¼ cabbage(배추), chopped
• ½ cup cylindrical rice cake(가래떡) (optional)
• 1 giant scallion or 2 scallion, chopped
• 4 perilla leaf(깻잎), sliced (optional)
• 1/2 tbsp sesame seed, toasted (optional)

Method

• saute garlic, ginger
• add rice wine, sugar, soy sauce, vinegar, chili flakes, water
• add sweet potato, cabbage, scallion white, rice cake
• simmer until cooked through, adding a little more water if dry
• mix in scallion green, perilla
• garnish with sesame seed
• serve