Lunch Pick: Break hibernation for dakgalbi from Hancook on Bloor


Published:

Korea's ode to carbs and cheese

Image: Karolyne Ellacott

Venturing far from the house or office in January seems like an improbable feat. Only for very worthy reasons should one emerge from hibernation. Dakgalbi is one of those reasons. Korea’s spicy ode to carbs and chicken is comfort food at its finest and Hancook’s version always hits the spot. 

At the subterranean space found in the original Koreatown on Bloor, dakgalbi is the name of the game. With two options to pick from, your best bet is to order Hancook’s cheese version ($11.99). Do note that spice levels reach up to level five, which should only be requested for folks accustomed to fiery gamjatang (red pepper paste). After ordering, the server arrives with a pan laden with pre-cooked ingredients to heat up tableside. Marinated hunks of chicken have been stir fried in gamjatang along with sweet potato, cabbage, carrot and rice cakes. For added pleasure, be sure to double the cheese ($2) and throw in some ramen noodles ($2). After all, everything’s better with ramen.

Hancook, 605 Bloor St. W., 416-516-1222 

Edit Module

Join the conversation and have your say by commenting below. Our comment system uses a Facebook plugin. Please note that you'll have to turn off some ad-blockers in order to see the comments.

Edit Module

Karolyne Ellacott is senior editor at Post City Magazines. She can oft be spotted at Toronto’s most nostalgic diners wearing glittery heels and pink faux fur. Follow all of her eclectic writing interests on Twitter @kellacott and Instagram @itismekar.

Edit ModuleShow Tags

You may also like...

First Look: Skippa is the new sushi spot on Harbord run by a Kaji alumnus

First Look: Skippa is the new sushi spot on Harbord run by a Kaji alumnus

Skippa, which is Bajan for “skipper” a colloquial for “captain” is an appropriate name for Harbord Street’s new sushi spot. It occupies the space that was formerly the Roxton.
Posted 17 hours ago
Eat This Minute: One hundred layers of delicious at La Palma

Eat This Minute: One hundred layers of delicious at La Palma

“They made lasagna a lot in the style of southern Italy,” Harding says, noting that the south uses a red sauce while the north uses white sauce. With his nonna’s classic dish as a foundation, chef transformed it into a deep-dish, indulgent 100-layer lasagna. “What I’ve done is tried to combine the best of both worlds,” he says.
Posted 23 hours ago
Too Close to Call: CNE bugs & DuWest worms

Too Close to Call: CNE bugs & DuWest worms

Jiminy Cricket! Bug Bistro dishes out bug tacos and beetle smoothies at the Ex, while Cookie Martinez serves cricket empanadas and silkworm spoons. We find out who’s the real bugaboo.
Posted 4 days ago
First Look: King Taps lands in First Canadian Place with 72 beers on tap

First Look: King Taps lands in First Canadian Place with 72 beers on tap

King Taps, the massive beer-focussed restaurant and bar in the financial district is finally open.
Posted 1 week ago
Edit ModuleShow Tags
Edit ModuleEdit Module