Dak-galbi
Dak-galbi (), or spicy stir-fried chicken, is a popular Korean dish made by stir-frying marinated diced chicken in a "gochujang"-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, "tteok" (rice cake), and other ingredients. In Korean, galbi means rib. But Dak-galbi is not actually chicken's rib. Many "dak-galbi" restaurants have round hot plates that are built into the tables. Lettuce and perilla leaves are served as "ssam" (wrap) vegetables. History and etymology. Although "dak" and "galbi" translate into "chicken" and "rib" respectively, the term "dak-galbi" does not refer to chicken ribs. This  dish was developed in the 1960s as grilled chicken-pieces, an inexpensive "anju" accompaniment to alcoholic drinks in small taverns on the outskirts of Chuncheon. It replaced the comparatively expensive "gui" dishes which were grilled over charcoal. "Dak-galbi" spread to Chuncheon's main districts, where the livestock industry was thriving and offered fresh ingredients with no need for refrigeration. As a relatively cheap dish served in large portions, it gained popularity with soldiers and students on a budget and earned the nickname "commoners' "galbi" " or "university student's "galbi" " in the 1970s. The dish is a local specialty of  Chuncheon, and is often referred to as Chuncheon-"dak-galbi". An annual festival dedicated to "dak-galbi" is held in Chuncheon, where there is also a "dak-galbi" alley with a large number of "dak-galbi" restaurants.