Wauri Jangjak Gui Baegunhosu 와우리장작구이 백운호수점

Wauri Jangjak Gui Baegunhosu is a duck barbecue restaurant in Hagui-dong, Uiwang, near Baegun Lake and Time Villas. Its central preparation is fresh chadol-style duck, sliced thinly and spread across a broad heated stone plate. Unlike thicker pieces of duck barbecue, the thin slices cook quickly, developing browned edges while retaining a tender spring at the center. A leaf of perilla wrapped around duck and pickled radish brings three distinct elements together: herbal fragrance, cool acidity and crunch from the radish, and the richness of duck fat. Fresh duck emphasizes the clean poultry flavor and the roasted surface created by the stone. Seasoned jumulluk coats the meat with a red sauce, shifting the focus toward sweetness and chili heat. Potatoes, onions, and garlic cook in the rendered duck fat on the same plate. Potato contributes a fluffy interior, onion becomes sweeter as it browns, and garlic adds a deeper roasted aroma between portions of meat. The self-service bar supplies leafy wraps and side dishes, making it possible to repeat the perilla and radish combination or increase the share of raw vegetables around the grilled duck. Janchi noodles follow the meat with a clear hot broth and fine noodles, creating a lighter transition from the oily stone plate. Fried rice uses the remaining duck fat and kimchi, pressing the rice against the stone until a browned crust forms beneath softer grains. A rolled scorched-rice preparation spreads rice thinly across the plate and emphasizes a drier surface and toasted grain aroma. For two diners, thin fresh duck followed by fried rice creates a simple progression from tender meat to crisp rice. A larger table can place fresh duck beside seasoned jumulluk and compare plain roasted poultry with sauce-coated meat. The dining room is broad and arranged around large stone-plate tables and a self-service bar, a format built for families and groups sharing several stages of one meal. A large vehicle area stands outside, and a separate waiting space is located beside the restaurant. The practical menu distinctions are the thickness and seasoning of the duck, the use of perilla and pickled radish as wraps, and the choice between clear noodles and rice browned directly on the hot stone for the final course.