Chicken in Chuncheon: Tongnamujip Dakgalbi & More - 18 Local Picks

Close to 50 years of practice sit behind the marinade, which stays mild and low in salt so the soft chicken in the iron…

A portion is about two boneless pieces, which is on the small side. You grill it yourself over charcoal: salt is clean-…

The udon goes into the pan with the dakgalbi (spicy stir-fried chicken) from the very start, and by the time it is cook…

Since 1961 this Nagwon-dong shop has grilled chicken directly over charcoal rather than on an iron griddle. Both the bo…

For a party of five or so, staff do not cram everything into one pan; they cook it in two and combine them at the end.…

When the iron-plate dakgalbi first goes into the pan, the sauce is so pale you might think the order went wrong. Once t…

Staff do the grilling, and the charcoal chicken comes three ways: salt, soy or spicy marinade. Salt or soy lets the chi…

On weekends and holidays the queue runs through Catch Table, and old arcade machines by the entrance give you something…

Raw chicken goes onto a charcoal grate, and staff stand over the grill turning it and handing out pieces as they cook.…

A little water goes into the pan at the start, so it looks bland at first, but the seasoning spreads evenly and never t…

The meal finishes with nurungji roll fried rice: rice pressed crisp onto the pan, scraped up and rolled into a log. It…

At the door you choose charcoal or iron plate, and each is seated in a different section. Charcoal is the main event, w…

Charcoal-grilled chicken gets dipped in chili mayo, with bites of pickled celtuce stem (gungchae) in between. A portion…

Dakgalbi here is stir-fried with its sauce in a large iron pan, and besides the regular cut, chicken neck and innards c…

The menu has its own baby rice, a generous bowl topped with a fried egg, soy sauce, sesame oil and crumbled seaweed. Yo…

Pets can be left in a separate space while their owners eat. Both iron-pan and charcoal dakgalbi are served, and the ch…

Charcoal dakgalbi is grilled directly over a briquette brazier, and the iron-plate version is stir-fried with vegetable…

The dakgalbi arrives already cooked on a thick cast-iron plate, with no waiting for it to stir-fry at the table. The sa…