O2 Dakgalbi Budae Jjigae Uiwangpoil Branch

A dish made by stir-frying chicken and various vegetables in a sweet and spicy special sauce. The meat is tender and the sauce has a deep flavor. It's a Korean-style stir-fry dish, and it tastes even better when wrapped with the accompanying fresh vegetables.

Dakgalbi stir-fried in a special sauce, topped generously with mozzarella cheese, characterized by its soft and savory taste. The spicy dakgalbi and savory cheese create a harmonious flavor. Once the cheese melts, you can enjoy it by rolling it up with the dakgalbi or wrapping it in fresh vegetables.

A seafood dakgalbi made by adding tender and chewy octopus to dakgalbi. You can enjoy a richer flavor with the combination of spicy sauce and the fresh taste of octopus. It's best to eat the octopus right after it's cooked, and the chicken a bit longer.

A Korean-style stew made by adding various ingredients such as ham, sausage, kimchi, and ramen noodles and boiling them spicy. Based on beef bone broth, it has a rich and savory flavor that is excellent. You can enjoy the spicy broth with rice or add ramen noodles to enjoy it like a noodle dish.

A cold noodle dish served with buckwheat noodles in cold dongchimi broth. It features a sweet, sour, and refreshing broth, and the buckwheat noodles are chewy and savory. It is usually enjoyed as a delicacy to stimulate the appetite in hot weather.

A Korean-style steamed egg that is soft and moist. It has a savory and salty flavor and helps soothe the stomach when eaten with spicy food. Served hot in a stone pot.

A Korean-style fried rice made by stir-frying rice, seaweed flakes, sesame oil, etc., in the remaining sauce after the main dish. It is characterized by its savory and salty taste, and the flavor of the crispy bottom layer is a delicacy. It's a must-have finishing dish after eating dakgalbi or stew.

Chicken to add to dakgalbi for a more generous portion. Order before cooking and stir-fry with the sauce. It's good for increasing the amount of dakgalbi to enjoy with multiple people.

Octopus that can be added to dakgalbi to enhance its chewy texture and seafood umami. Fresh octopus is added whole for a generous serving. It is stir-fried with chicken and seasoned with a spicy sauce.

Mozzarella cheese topping to add to dakgalbi or fried rice for a savory flavor and rich texture. As the cheese melts, it gently coats the spicy sauce, making it even more delicious. It also helps to neutralize spiciness.

A topping of fresh vegetables to add to dakgalbi or stew for a richer flavor. Includes cabbage, perilla leaves, etc., adding a crisp texture and clean taste. Recommended to add for a healthy and hearty meal.

Chewy fresh udon noodles to be added to dakgalbi or stew and boiled together. The sauce is well absorbed into the noodles, adding umami. It's a good menu item to add if you like noodles.

Chewy and elastic noodles to be added to dakgalbi or stew. They pair well with spicy sauce, and you can enjoy the unique texture of the noodles. Recommended for those who prefer a particularly chewy texture among noodle options.

Instant ramen noodles to be added to stews or dakgalbi and boiled together. The broth flavor is well absorbed into the noodles, adding a spicy and refreshing taste. It's good to add with rice or if you want to enjoy the noodles primarily.

A rice ball made by mixing rice, seaweed flakes, sesame oil, and other ingredients by hand and shaping them into balls. It has a nutty and savory flavor, and pairs well with spicy dakgalbi or stews. You can freely make the size and shape according to your preference.

A bowl of freshly cooked hot white rice. It is a basic menu item that goes well with dakgalbi or stew. Korean food is usually enjoyed with rice, and it pairs particularly well with soup dishes.

10 pieces of rice cakes filled with soft cheese. When added to dakgalbi or stew and cooked together, you can enjoy the combination of chewy rice cakes and savory cheese. Great for those who love the flavor of cheese.

10 pieces of rice cakes filled with sweet potato paste. When added to dakgalbi or stew and cooked, the chewy rice cakes and the soft, sweet sweet potato create a harmonious flavor. It's a sweet delicacy that helps neutralize spiciness.

20 pieces of chewy and savory rice cake slices. When added to dakgalbi or stew and boiled with the sauce, the sauce is well absorbed into the rice cakes, making it a delicious delicacy. You can enjoy a texture similar to tteokbokki.

10 pieces of sweet and soft sweet potato slices. When added to dakgalbi or stew and cooked together, the unique sweetness of sweet potato enhances the flavor. It also helps to neutralize spiciness.

A combination of 5 cheese rice cakes and 5 sweet potato rice cakes. When added to dakgalbi or stew and cooked, you can enjoy two flavors of rice cakes simultaneously. You can taste the chewy texture along with the sweet and savory flavors of cheese and sweet potato.

A variety of refreshing carbonated drinks. Their sweet and cool taste helps cleanse your palate when consumed with spicy food. Includes Coca-Cola, Cider, etc.

A traditional Korean unfiltered rice wine made by fermenting rice, with an alcohol content of about 6-8%. Makgeolli is characterized by its sweet yet slightly sour taste, with a smooth finish and a unique grain aroma. It pairs particularly well with Korean food.

A representative Korean distilled spirit made by distilling grains, with an alcohol content of about 16-20%. It has a clear and clean taste and pairs well with any food. It can be enjoyed chilled or as a cocktail.

A beer with a cool and refreshing taste. It has an alcohol content of about 4-5% and can be enjoyed lightly like a carbonated drink. It refreshes your mouth when paired with spicy dakgalbi or stew.

A Korean-style plum wine made by fermenting plums, with an alcohol content of about 12-14%. It is characterized by its sweet and refreshing plum aroma and a clean taste, making it popular among women. It can also be mixed with soju.

A traditional Korean rice wine made from rice, with an alcohol content of about 13%. It is clear and clean, characterized by a subtle sweetness and a soft aroma. It pairs particularly well with seafood dishes and is best enjoyed chilled.

A traditional Korean fruit wine made by fermenting bokbunja (black raspberry), with an alcohol content of about 15%. It has a deep red color and is characterized by a sweet yet slightly bitter taste. It pairs well with meat dishes and is known to be good for health.