Dakgalbi — Paris

Dakgalbi is cooked in a wide shallow pan set in the middle of the table: boneless chicken, cabbage, sweet potato, perilla leaves and cylinders of rice cake, all coated in a red gochujang marinade. Someone keeps it moving, the sauce reduces, and everyone eats straight from the pan. It is ordered for a group; a single portion is rare. Wait until the chicken is genuinely cooked before starting — the red coating makes it look done long before it is. When the pan is nearly empty, ask for fried rice: it is cooked on the spot in whatever sauce remains, with seaweed and sesame stirred through. Many people treat that stage as the main event. This page gathers the Paris venues that serve this dish; use the filters to narrow by occasion, area or service.