Dongchang Vegetable Charcoal Dakgalbi

A pan-fried dish with assorted vegetables and chicken stir-fried in a spicy gochujang sauce. Sweet potatoes and tteok are included by default, and you can stir-fry fried rice after finishing.

A dish where marinated dakgalbi is grilled over charcoal for a smoky flavor. Unlike pan-fried dakgalbi, it is grilled without broth, characterized by its light and savory taste.

A spicy stir-fried or grilled chicken feet dish. It has a chewy and firm texture and is a representative Korean snack to enjoy with drinks.

Chewy noodle add-in to stir-fry and eat with dakgalbi.

Thick and soft udon noodles that pair well with dakgalbi sauce.

The most popular noodle add-in, with chewy noodles that absorb the sauce well.

Sweet potato add-in to add sweetness.

Chewy tteok (rice cake) add-in.

Mozzarella cheese sprinkled on top of spicy dakgalbi to melt and eat. Its savory flavor neutralizes the spiciness.

Cold buckwheat noodles served in a refreshing and tangy dongchimi broth. Great as a palate cleanser after dakgalbi.

Buckwheat noodles with a spicy and refreshing broth.

Rice stir-fried with rice, seaweed flakes, and vegetables in the remaining sauce after eating pan-fried dakgalbi.

A menu item with flying fish roe added to fried rice for a popping texture.

White rice.

A soft and fluffy steamed egg dish. It pairs well with spicy food.

A representative Korean distilled soju. It is characterized by its clear and clean taste.

A lager-style beer with a refreshing quality.

A clean and smooth-tasting Cheongju (rice wine).

A traditional Korean rice wine that is sweet and savory with a refreshing carbonation.

A sweet fruit wine with a subtle plum aroma.

A traditional liquor made from hawthorn berries, characterized by its sweet and sour taste and aroma.

A fruit wine made from bokbunja (Korean wild raspberry). It has a deep red color and a sweet, rich flavor.

Carbonated drinks like cola or cider.