Tongnamujip Dakgalbi Branch 3 통나무집닭갈비 3호점

Dakgalbi here is stir-fried with its sauce in a large iron pan, and besides the regular cut, chicken neck and innards can go in too. Once the meat is gone, rice gets fried in the same pan, or the meal ends with makguksu buckwheat noodles, in cold broth or tossed in sauce.