Dakgibong Original Chuncheon Dakgalbi

Dakgalbi is a representative Korean stir-fried dish made by stir-frying chicken and vegetables in a spicy sauce. It is characterized by its sweet and spicy flavor, with a harmonious blend of chewy chicken and crisp vegetables. It is typically eaten with rice or followed by fried rice.

Dakgalbi generously topped with sliced scallions, adding a refreshing and crisp texture to the sweet and spicy dakgalbi for a richer flavor. The aroma of grilled scallions cuts through the richness of the dakgalbi.

Dakgalbi stir-fried with chewy baby octopus. Enjoy the harmonious blend of chicken and seafood, characterized by a spicier and more intense umami flavor. The firm texture of the baby octopus complements the tender chicken.

Dakgalbi prepared with reduced spiciness and a mild flavor, making it enjoyable even for children. Made with tender chicken and vegetables, it's also a nutritious snack.

A Korean post-meal dish made by stir-frying rice with the remaining sauce after eating dakgalbi, along with seaweed flakes and vegetables. It's savory and salty, with the enjoyable crispy rice at the bottom.

Fried rice with added flying fish roe for a popping texture. The savory fried rice combined with the fresh flavor of flying fish roe creates a special taste.

Hand-formed rice balls made with rice, flying fish roe, seaweed flakes, and mayonnaise. They have a savory and soft taste with the popping texture of flying fish roe. Fun to make yourself.

A bowl of freshly steamed rice. It's a good side dish to accompany main courses or to neutralize spicy flavors.

A fluffy egg dish made by layering finely chopped vegetables and rolling it up. It's soft, moist, and has a savory and salty flavor. Pairs well with spicy food.

A topping to add to dakgalbi or other dishes for a rich cheese flavor and creaminess. The cheese melted over hot dishes doubles the savory and salty taste.

A steamed egg dish, soft and moist, with a texture as smooth as pudding. Its warm and mild flavor is a great accompaniment to spicy food.

Crispy fried chicken gizzards. They have a unique chewy yet crunchy texture and a savory flavor. Especially popular as a snack with drinks.

A set that allows you to enjoy various toppings stir-fried with dakgalbi all at once. You can choose one from chewy rice cakes, sweet potatoes, or firm noodles to add richness and texture.

Chewy rice cakes stir-fried with dakgalbi. They absorb the spicy sauce well and offer a satisfying chew.

Sweet potatoes stir-fried with dakgalbi. They cook to a soft texture, helping to neutralize the spiciness of the dakgalbi.

Thick and chewy udon noodles stir-fried with dakgalbi. The sauce is well absorbed into the noodles, providing a chewy and deep flavor.

Chewy ramen noodles stir-fried with dakgalbi. They blend well with the spicy sauce, offering a rich flavor and texture.

Fried rice cooked with dakgalbi sauce, topped generously with finely grated cheese that melts over the rice. The combination of savory cheese and spicy fried rice is excellent.

A topping to add to dakgalbi or other dishes for a rich and savory cheese flavor. The melting cheese enhances the dish's taste.

Chewy and elastic noodles stir-fried with dakgalbi. They are well coated with the spicy sauce, offering a unique texture and taste.

Rice cakes with a savory cheese filling. When stir-fried with dakgalbi, you can enjoy the combination of chewy rice cakes and creamy cheese.

Choose between 'Mul Makguksu' (cold buckwheat noodles in a refreshing broth) and 'Bibim Makguksu' (buckwheat noodles mixed with spicy sauce). The nutty flavor of buckwheat harmonizes with the cool or spicy broth.

A generous portion of makguksu served on a large platter with buckwheat noodles, various vegetables, and meat toppings, all mixed with a spicy and tangy sauce. Great for sharing.

Korea's representative distilled spirit, made by fermenting rice. It is clear and transparent, with a clean and slightly bitter taste. The alcohol content is usually around 15-20%.

The most popular alcoholic beverage in Korea, made by fermenting barley. It has a cool and refreshing taste and pairs particularly well with spicy foods like dakgalbi.

Korea's traditional unfiltered rice wine, made by fermenting rice. It is soft and sweet, with a slight carbonation. It has a cloudy appearance and typically contains 6-8% alcohol.

A sweet and refreshing carbonated beverage. It's good to have with food or to quench your thirst.

A clear and refreshing carbonated beverage. Its crispness cleanses the palate.

A sweet and rich grape-flavored carbonated beverage. Ideal for those who prefer a refreshing grape taste.