Gangchon Charcoal Grilled Dakgalbi

Dakgalbi marinated in a sweet and spicy special sauce and grilled over charcoal. It has a subtle charcoal aroma and tender meat. It tastes even better with ssam vegetables or makguksu.

Dakgalbi (stir-fried chicken) grilled over charcoal, seasoned with a savory and sweet soy sauce. It's not too strong, making it enjoyable for everyone, and its tender and moist taste is excellent.

Dakgalbi grilled over charcoal, seasoned simply with fragrant herbs and salt. You can enjoy the original flavor of the chicken along with the subtle herbal and charcoal aroma. Dip in salt or sauce before eating.

Grilled chicken neck, a special cut available in small quantities from one chicken, with bones removed. It has an attractive chewy and firm texture and is popular as a side dish with drinks.

Chicken gizzards, also known as dakdongjip, grilled over charcoal. It has a distinct crunchy and chewy texture and a savory flavor.

Boneless chicken feet coated in a spicy sauce and grilled over charcoal. It's easy to eat as there are no bones, and it has a chewy texture combined with a smoky flavor.

A menu item where you can enjoy chewy chicken gizzards and spicy boneless chicken feet together. Recommended for those who want to taste two dishes with different textures and flavors at once.

A dish of fragrant deodeok (mountain ginseng) coated in sauce and grilled over charcoal. The slightly bitter aroma of deodeok, the charcoal flavor, and the spicy sauce harmonize well, making it a good accompaniment to dakgalbi.

A refreshing noodle dish made with buckwheat noodles. You can choose between spicy and sour mixed sauce or a cool and mild broth. It's good as a palate cleanser after eating meat.

Warm noodles served in a clear anchovy broth. Its mild and clean taste is comforting and good as a finishing dish.

A stew made with fermented soybean paste, tofu, zucchini, onions, and other vegetables. It comes with a bowl of rice, making it a hearty meal.

A dish of gently steamed egg in a hot pot. It features a fluffy texture and a mild flavor, and it soothes the palate when eaten with spicy food.

A dish made with sliced acorn jelly served in a cold, refreshing broth. The sweet and sour broth and the bouncy texture of the jelly stimulate the appetite or cut through the richness of meat.

A bowl of white rice. Served as a meal to accompany stews or meat dishes.

Korea's representative distilled soju. It has a clear and clean taste and a certain alcohol content, pairing well with grilled dishes like dakgalbi.

A Korean lager beer with excellent refreshment. Its crisp carbonation and cool finish make it ideal for drinking with greasy food.

A premium beer characterized by its rich malt aroma and abundant foam. Suitable for those who prefer a deep flavor.

A traditional Korean alcoholic beverage made by fermenting rice or wheat. It is white and cloudy, with a sweet and fizzy carbonation that makes it smooth to drink.

A clear rice wine made by fermenting rice. It is characterized by its clean and smooth taste and aroma, and its lower alcohol content than soju makes it easy to enjoy.

A fruit wine made by fermenting black raspberries. It has a deep red color and a sweet, refreshing taste with a rich aroma.

Carbonated drinks such as cola and cider. Their sharp fizziness refreshes the mouth during or after a meal.