(韓國美食) 濟州島 Dakgalbi 辣炒雞排 之吃到小腹微凸無怨尤

韓國菜調味中,那甜甜辣辣醬汁真是最讓人無法抗拒的美味,這三天的韓國濟州島採訪工作遍嘗韓國美味料理,讓Choyce吃到小腹微凸,回到家還不敢量體重呢@@”   

源自於韓國春川地方名菜:Dakgalbi是一個受歡迎的韓國菜,醃好的雞肉(豬肉)切塊,(辣椒醬)基於醬,切片白菜,紅薯,大蔥洋蔥tteok年糕)一個熱鐵板,所有的材料在鍋上拌炒,等到食物熟透就可以在鐵板上熱呼呼的享用,1960年代開始,春川辣炒雞排發揚光大,逐漸成為韓國代表美食之一,在世界各國的韓國料理餐廳裡頭一定看得到的重量級主角。

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尤其是那Dakgalbi辣炒雞肉(豬肉)還有章魚腳的大鍋炒,把主餐吃到剩下1/3份量,請服務生來拌炒成炒飯,加入喜歡的調味品如:起司、魚卵,略烤成鍋巴的韓式烤飯,唉呦,先把減肥兩個字留到台灣再說吧。

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星期天中午來到熱鬧的商業區,韓國友人帶我們來到這家餐廳享用正統的Dakgalbi(達卡比)鐵板雞(辣炒雞排),這一鍋裡有雞豬章魚,坐下來先被菜單價格嚇一跳。一人份7500韓圜,一桌四人才800元台幣,就上了這一大鍋有雞肉、豬肉、章魚還有地瓜薄片、高麗菜等大鍋炒。當然還有自助式吃到滿意為止的韓國泡菜共四種,全部包含在這四人份的套餐裡頭。 還附上魚卵與起司,等著待會兒鍋盤朝天前,作為炒飯用的配料。 

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泡菜吃到飽,台灣的韓國餐廳如果這樣搞應該很快就虧損倒店,眾人尤其推薦那略成淺綠色的蘿蔔片,甜甜鹹鹹很能夠中和泡菜的辣味。韓國泡菜根本不辣啊!!對我們這些重口味的饕客來說,韓國泡菜佐各種料理都對味,可以去油解膩還可以清腸胃,更棒的是還有豐富的酵素可以越吃越美麗啦^^

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小帥哥服務生為我們服務Dakgalbi(達卡比)鐵板雞,辣炒雞排年糕與所有的配料。為了避免湯汁濆濺到客人身上,特別架設安全防護措施,等材料熟透才取下, 

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 還沒等材料全熟,光是那紅通通的顏色就足夠刺激視覺效果,那陣陣香氣與白煙已經讓人食慾全開,好像小時候偷吃媽媽剛煮好的料理一般,筷子早就偷偷摸摸伸進來夾菜囉!

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挖賽!甜甜辣辣加上章魚的QQ口感,辣炒年糕怎麼能夠這麼好吃呢!!!

這就是道地的韓國料理啊!!   

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難怪大家都說韓國人無辣不歡,就算在7-11便利商店裡頭也販售泡菜隨身包,在便利商店買飯糰或者泡泡麵,順手買一小盒隨身包泡菜是常識啦!

還記得嗎?要留下1/3的材料來炒飯喔!!

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鐵板炒飯加上起司就100分的美味囉!(炒飯製作請看底下影片) 

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加點一碗韓國冷麵(4500韓圜),小黃瓜、紅蘿蔔、白煮蛋、麻油、醋、半透明灰色的Makguksu蕎麥麵,盛裝在大大的鐵碗裡頭裝著冰塊,夏天來上一碗韓國冷麵才真正的透心涼,上頭有些韓式辣醬也是調味用,一點都不辣唷!!一人分食一些可以中和辣炒年糕的重口味。

Makguksu查找WIKI百科:http://en.wikipedia.org/wiki/Makguksu

我把型男服務生炒辣醬汁拌飯的影片上傳跟大家分享,自己在家也可以試著做看看喔!!

24小時營業的韓國連鎖傳統料理店,就在濟州島上濟州市最熱鬧的商店街理頭。價位划算份量又大,

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有興趣的朋友請參考名片喔!

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店名: Dakgalbi HaneulBornDak 濟州市朝天雞肉料理店

電話:064 759 1192

地址: 濟州市 二徒二洞 1773-13號 

濟州市政府站下車 走到市政府對面的dunkin donuts甜甜圈店的巷子裡 徒步約5~10分

招牌菜是 辣炒雞排


特別放送:美國電視台CNN推薦,到韓國非吃不可美味料理第四名,就是那Dakgalbi達卡比囉!!

4. Chuncheon Dakgalbi and Makguksu (춘천 닭갈비와 막국수), Gangwon Province

引用資料來源: http://www.cnngo.com/seoul/eat/food-map-search-koreas-best-regional-cuisine-391772

dakgalbi

Which gochujang-covered chunk is chicken? And which is cabbage? Doesn’t matter, it’s all dakgalbi now.

Chuncheon, Gangwon-do is known for two things: dakgalbi and makguksu.

Dakgalbi started out as a dish of grilled chicken bits in an area where chicken was cheap.

Today, dakgalbi is seasoned and deboned chicken stir-fried with sliced tteok, sweet potato, perilla leaves and cabbage. 

Makguksu is buckwheat noodles in a chilled kimchi stock, often with additional flavors in the form of sugar, mustard, sesame oil or vinegar. The noodles are topped with whatever vegetables strike the chef’s fancy.  

These perfectly matched dishes form the yin and yang of a frugal and filling meal.

We say frugal because noodles were traditionally the sustenance of the poor, and because dakgalbi was historically the favorite of the poor — at a mere ₩100 per serving in the 1970s, it was popular with soldiers and students, thus gaining the nickname “commoner’s galbi” or “university student’s galbi.” 

Dakgalbi is a recent invention, created in the 1960s. It’s spicy, sweet and meaty, served hot on the same table it’s cooked on.

Makguksu, on the other hand, has been around since the Koryeo Dynasty. It’s spicy, savory and wheaty, served chilled.

The harmonious taste of these two dishes together is for the diner to decide, but meanwhile, the twenty-odd dakgalbi restaurants in Chuncheon’s “Dakgalbi Alley” will continue to serve them together.   

Try it at: Youmi Dakgalbi (유미닭갈비); 51-9 Joyang-dong, Chuncheon-si, Gangwon-do (강원도 춘천시 조양동 51-9), +82 33 244 4455; www.youmi.kr

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