We often go out to dak galbi chicken restaurants but for some reason I had never tried dak bulgogi until this week. Both dishes are made with chicken cooked at the table but they are cooked differently.

닭갈비 dak galbi is chicken pieces stir-fried with vegetables (cabbage, carrot, onion, sweet potato) in a red spicy sauce on a hot plate. 닭 (dak – chicken) 갈비 (ribs) You can add other ingredients if you like such as (떡 deok) rice cakes, cheese, or noodles. And after  this you can order fried rice which is cooked in front of you on the same hot plate.

닭불고기 dak bulgogi is slightly spicy and sweet marinated chicken grilled on hot coals at the table. 닭 (dak – chicken)  불고기 (bulgogi – barbecued meat). These restaurants also serve pork and pork skin. The chicken is eaten in the same way as other BBQ meats – wrapped up in lettuce or a sesame leaf with slices of raw garlic, onion, and chili, and washed down with beer and soju of course. It was reasonably priced too -15,000 won for a serving for two people. I heard this is a popular place to go but it was quiet when we were there as it was around 3pm before the evening rush. So the waiter was able to come over and turn and cut the meat for us. (Usually customers have to do this themselves) Great food. But one thing to watch – I burned my knee under the table on the hot plate. I didn’t realise it would be hot under there too! I thought it would have a cover on it or something. Duh!

how to get there

here’s another blog with more pics and info about restaurant (in Korean)

Take subway line 2 to Shinchon station (between Hongik University station and Ewha Women’s University station) exit 2 or 4

I used to hate winter. But it’s starting to grow on me. Firstly, in Korea the flats are warm with the ondol, underfloor heating. It’s so warm inside. In fact, the other day it was  minus 18 degrees outside. But it was still 23 degrees inside (and that was WITHOUT the heating ON!) Unbelievable.

And secondly, winter is the season for all sorts of shellfish. And so I’m trying to expand the dishes I can make with oysters right now. Last night we went to a new shellfish restaurant that opened in our area. We ordered a shellfish set meal. First we were given some side dishes including kimchi and tofu (below). Then we had various 조개 (jogae) clams and 가리비 (karibi) scallops which were steamed in a square steamer that fit into the middle of the table. A steamed squid and some cabbage was served with it too. There were a couple of dips –  soy sauce with wasabi and spicy chilli sauce with onions. It cost 29,000 won and was just enough for two.

I enjoyed it and the place was pretty busy – everyone probably had the same idea as us to check out the new place. But I could have done with something else after the shellfish or at least something else on the side. Perhaps some fried rice or seaweed soup. They had 주먹밥 (joomokbap) rice balls or 갈국수 (kalgugsu) noodle soup on the menu but I wasn’t in the mood for that. So when we left I didn’t feel like I had had a full meal. I was left with the impression that that kind of restaurant might be better to go to just for a snack with friends for a few drinks before going on somewhere else ….