Charcoal-grilled dakgalbi in Chuncheon: Hwagye Dakgalbi

This is Hwagye Dakgalbi (화계닭갈비), a specialist in charcoal-grilled and griddle-cooked chicken in Sinbuk-eup, Chuncheon, Gangwon. They say it is known among Chuncheon locals as a dakgalbi spot where you can properly enjoy two appealing styles of dakgalbi in one place. With its pleasant, spacious interior, it is perfect for lunch with friends or a family meal out. The restaurant really brings out the natural flavor of fresh chicken, making it a recommended Sinbuk, Chuncheon restaurant that is satisfying whenever you visit.

Griddle or charcoal grill: which building should you enter?

This is a large restaurant with its griddle and charcoal-grill areas neatly separated into Building 1 and Building 2.

A helpful sign by the entrance makes it easy to enter according to the style of meal you want. Nature opens up beyond the floor-to-ceiling windows, and the high ceilings give the space a truly wonderful sense of openness.

Every table has ventilation and tablet ordering, so we had a very comfortable meal without worrying about smoke!

Hwagye Dakgalbi signature dishes and prices

• Two-person set (salt, soy sauce, deodeok, makguksu): ₩50,000
• Three-person set: ₩70,000
• Salt dakgalbi: ₩16,000
• Soy sauce dakgalbi: ₩16,000
• Gochujang dakgalbi: ₩16,000
• Takeout, 1 kg: ₩22,000

Hand-deboned dakgalbi with grilled deodeok

The salt and soy sauce dakgalbi, infused with charcoal aroma, were tender and pleasantly chewy, with no unpleasant odor at all.

The owner carefully debones the chicken by hand while keeping the bone attached, so the fun of gnawing meat from a real rib bone was absolutely there.

Following the grilling tips kindly shared with us, the juices did not escape, and the chicken practically melted in my mouth!

The sweet and spicy deodeok (Korean bellflower root), lightly grilled on the grate, picked up a fragrant smoky flavor and was a real standout.

Set makguksu and dongchimi, too

The cold makguksu (buckwheat noodles) in the set, with tiny ice crystals floating on top, had such deep natural savoriness that it needed no extra seasoning.

Together with refreshing dongchimi (water kimchi) and the clean-tasting side dishes, we could enjoy every last bite with a fresh finish!

Next time, I will definitely try the fried rice with griddle-cooked dakgalbi, too.

What to know before visiting

• The griddle and charcoal-grill buildings are separate, making for a very comfortable meal.
• The chicken is hand-deboned and served with the bone attached for a true dakgalbi texture.
• The set with cold makguksu and grilled deodeok is generously put together.
• The icy dongchimi and neat basic side dishes are excellent.
• Check Building 1 and Building 2 before entering, based on the kind of grill you want.
• The marinade can burn, so turn the chicken according to the owner’s grilling tips.
• Last order is at 20:30, so hurry if you are coming for a late dinner.

My final take after hand-deboned dakgalbi

I really loved the hand-deboned dakgalbi, with its bones still attached for that satisfying gnawing experience, along with the well-rounded set. Thanks to the kind grilling instructions, we enjoyed tender, juicy chicken without burning it and happily ate every last piece. The refreshing makguksu, perfect without any additional seasoning, and the sweet-spicy grilled deodeok doubled the savory appeal of the charcoal-grilled dakgalbi. I think this is one of Chuncheon’s representative restaurants, with both excellent food and a comfortable space.