I was here. I slept through most of the flight from San Fransisco to Incheon, South Korea, then groggily made my way to the shuttle bus taking me to Seoul, and finally met Jonas, the person I had communicated with the past few months and the person who was going to be my supervisor at the hagwon I was going to teach at.
He told me (and three other teachers there) to put our luggage in a waiting car and then immediately took us to a nearby restaurant to get dak galbi, a spicy chicken stir fry cooked at your table. It was the first time ever trying the dish; back then, Maryland didn’t really have any day galbi restaurants (I’ve since come across one mediocre one).
I had a lot of dak galbi during my time in Korea because I would visit my friends at the second hagwon location, located in the city of Chuncheon. For those of you who don’t know, Chuncheon is the epicenter of dak galbi in Korea. The city and the dish are inseparably linked with one another, much like Philly and cheesesteaks. But Chuncheon takes it to the extreme, even having an entire street lined only with dak galbi restaurants!
Despite the blossoming popularity of Korean food, it’s surprisingly hard to find dak galbi in the States. So it was a special surprise when my friend took me to Doraon 1.5 Dak Galbi in Flushing. And though the food, while still good, wasn’t quite the same as what I remembered having in Korea, it still brought back precious food memories of my time in Korea and made me happy.
Doraon 1.5 Dak Galbi
158-03 Northern Blvd
Flushing, NY 11358