“I first had the pleasure of eating dakgalbi when I was in grade school during one of our family trips to Korea,” writes recipe developer David Joo. “While looking for a place to eat, we stumbled upon a dakgalbi-jjip (dakgalbi restaurant). The owner brought out a large skillet with all the ingredients and cooked it right in front of us. Instantly, I was hooked on the experience of the food being cooked at the table, as well as the amazing balance of sweet, salty, and spicy. After we had eaten about two-thirds of the dish, my mom exclaimed bap chuga-yo, which means ‘please add rice.’ The owner told us to stop eating and proceeded by bringing a big bowl of rice, which she then fried with the remaining dakgalbi in the skillet.” If you have about 2 cups leftover cooked short-grain white rice, you can do this too: Leave 1 cup dakgalbi in the pan, add rice, and stir-fry to make fried rice. Serve topped with dried seaweed and drizzled with sesame oil.
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