Seorak IC dakgalbi restaurant: soy vs spicy charcoal grill, Dami

Whenever I travel around Gapyeong, dakgalbi (spicy stir-fried chicken) and makguksu (buckwheat noodles) naturally come to mind. This time, instead of the usual pan-fried version, I wanted to try dakgalbi grilled directly over charcoal, so I headed to Dami Seorak Charcoal-grilled Dakgalbi, a well-known spot near Seorak IC and Shine Dale.

Where is Dami Seorak Charcoal-grilled Dakgalbi? Parking and hours

Dami Seorak Charcoal-grilled Dakgalbi sits right on the roadside with a big, easy-to-spot sign, so I found it without any trouble. There's parking space right in front, so I had no worries there. It's open daily from 10 AM to 9 PM, with last order at 8 PM.

Inside Dami Seorak: dining room, menu and prices

The interior was clean overall, and the tables were spaced comfortably apart, making for a relaxed dining atmosphere. With plenty of seating, it looked like a good option for family meals or larger groups traveling around Gapyeong.

The menu included soy sauce or spicy sauce dakgalbi (15,000 won per serving), boiled pork (40,000 won), bibim or mul makguksu (10,000 won), plus buckwheat pancakes, chicken soup, and buckwheat pheasant dumplings. There was also a lunch special makguksu set (makguksu + boiled pork, 15,000 won). The buckwheat pancakes and dumplings seemed like great sides to share when dining with a group.

Ordering was done through a table PC, so there was no need to flag down staff, and it was convenient to be able to compare the menu items at my own pace.

Seeing a wall covered with celebrity signatures raised my expectations for this Seorak IC restaurant even higher.

Soy sauce vs spicy dakgalbi grilled together over charcoal

Once the order was placed, the banchan (side dishes) arrived: lettuce, garlic, and ssamjang (dipping sauce), along with seasoned bean sprouts, seasoned chives, seasoned fish cake, pickled perilla leaves, and seasoned bellflower root. The perilla leaves went especially well with the dakgalbi, and the deodeok (bellflower root) was perfect for cutting through the richness.

What we ordered that day was one serving each of soy sauce dakgalbi and spicy sauce dakgalbi, plus bibim makguksu. The soy sauce dakgalbi looked glossy and mild, while the spicy sauce dakgalbi had bright red seasoning coating it evenly — appetizing just to look at. Being able to compare the two flavors side by side was a nice touch.

We placed the soy sauce and spicy dakgalbi together over the charcoal. As the meat started to cook, a sizzling sound and delicious smell filled the air. Since the charcoal heat is strong, it's a good idea to flip the meat often so it doesn't burn.

Once cooked through, we cut the dakgalbi into bite-sized pieces and tried it. The soy sauce version had a sweet, mild flavor that felt smooth, while the spicy sauce version wasn't overly hot but had rich savory depth — each had its own distinct character. Grilled over charcoal, the surface was golden brown while the inside stayed juicy, with a subtle smoky aroma woven through.

We wrapped the well-cooked charcoal dakgalbi in the owner's recommended pickled perilla leaves and seasoned chives, and it definitely added a refreshing note that made it even tastier — it also cut through the richness, so we kept reaching for more. Trying it myself, I understood why the owner recommended this combination at this Shine Dale CC-area restaurant.

As the dakgalbi cooked to a golden brown, the charcoal aroma grew stronger, and the slightly charred edges of the seasoning turned deliciously nutty, while the inside stayed juicy. Wrapping the spicy dakgalbi with garlic in a lettuce leaf for a big bite made the flavor even richer.

Finishing with bibim makguksu, 10,000 won

After eating our fill of charcoal dakgalbi, we ordered bibim makguksu (10,000 won). The noodles were well coated in a sweet and spicy sauce, and it cleanly refreshed the palate after all that grilled meat.

I'd also recommend pairing a piece of well-grilled dakgalbi with the makguksu.

Is Dami Seorak charcoal dakgalbi worth it?

Grilling soy sauce and spicy sauce dakgalbi over charcoal, each with its own charm, and finishing with makguksu made for a filling, satisfying meal. Parking right in front was convenient, and being easily accessible from Seorak IC made it a great stop during a Gapyeong trip. If you want to try charcoal-grilled dakgalbi with real smoky flavor alongside makguksu, this is a Shine Dale-area restaurant worth remembering.

Tips for visiting Dami Seorak Charcoal-grilled Dakgalbi in Gapyeong

• Avoid lunchtime for a more relaxed meal.
• Parking is available in front, but the lot is small, so arrive early on weekends.
• Order both soy sauce and spicy sauce to enjoy both flavors together.
• Since it's charcoal-grilled, flip the meat often for the best result.
• Definitely finish with makguksu.