Au d\u00e9but des ann\u00e9es 1960, Kim Yeong-Seok, tenancier d’un restaurant de porc galbi pr\u00e8s de l’universit\u00e9 Kangwon \u00e0 Chuncheon, se heurte \u00e0 une crise porcine : rupture de stock et prix exorbitants. Il improvise en achetant deux poulets bon march\u00e9 (abondants localement gr\u00e2ce \u00e0 l’\u00e9levage avicole florissant), d\u00e9coupe la chair en morceaux, la marine dans sa sauce gochujang (p\u00e2te de piment sucr\u00e9e-sal\u00e9e) pr\u00e9vue pour le porc, et la fait griller \u00e0 la po\u00eale avec chou nappa, patates douces, oignons, carottes et tteok (cylindres de riz gluant). Les clients, dont \u00e9tudiants fauch\u00e9s et soldats en permission, sont conquis par ce \u00ab\u00a0galbi du peuple\u00a0\u00bb : copieux, prot\u00e9in\u00e9, peu gras et convivial. Il est parfait comme anju, c’est \u00e0 dire un plat accompagn\u00e9 d’alcool soju (12\u00b0 \u00e0 45\u00b0 pour le traditionnel), qu’on boit toujours longuement sur la soir\u00e9e, \u00e0 deux mains, en mangeant obligatoirement \u00e0 plusieurs.<\/p>\n\n\n\n
D\u00e8s les ann\u00e9es 1970, le plat gagne le centre-ville, surnomm\u00e9 \u00ab\u00a0galbi des \u00e9tudiants\u00a0\u00bb pour son prix abordable . Chuncheon l’inscrit officiellement dans son histoire municipale, devenant synonyme de r\u00e9silience post-guerre.<\/p>\n\n\n\n
Depuis 2005, festival annuel automnal ; rue Dakgalbi-gil (Myeongdong) concentre 500+ restos.
A partir de 2015, on voit apparaitre des variations modernes qu’on retrouve aujourd’hui sur bon nombre de photos, notamment l’ajout de fromage fondu (mozzarella\/raclette) vers\u00e9 en fin de cuisson sur le diam\u00e8tre de la po\u00eale, cr\u00e9ant une coul\u00e9e cr\u00e9meuse au centre quand on touille. <\/p>\n\n\n
Au d\u00e9but des ann\u00e9es 1960, Kim Yeong-Seok, tenancier d’un restaurant de porc galbi pr\u00e8s de […]<\/p>\n","protected":false},"author":1,"featured_media":1760,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,229],"tags":[157,86,83,153,151,662,224,306,661,642,660,85,81],"class_list":["post-1758","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coree-du-sud","category-poulet","tag-asianfood","tag-cooking","tag-cuisine","tag-cuisineasiatique","tag-cuisinedumonde","tag-dakgalbi","tag-foodhack","tag-foodhacks","tag-galbi","tag-kfood","tag-koreanfood","tag-recipe","tag-worldfood"],"_links":{"self":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1758","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1758"}],"version-history":[{"count":7,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1758\/revisions"}],"predecessor-version":[{"id":1768,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1758\/revisions\/1768"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/media\/1760"}],"wp:attachment":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}