Gugyeong Market fried chicken stall in Danyang: Sunday wait ticket
In short
Danyang Heukmaneul Nurungji Dakgangjeong is a black garlic and nurungji (crispy rice crust) dakgangjeong shop inside Gugyeong Market in Danyang, Chungbuk. Arriving at 4pm on a Sunday meant taking a wait ticket and standing by for about 40 minutes, which was spent comparing the original and double black garlic flavors as free samples, watching the rice-crust pressing machine, and picking up a bottle of black garlic makgeolli. Eaten as a late dinner back at the pension, the boxed dakgangjeong mixed crunchy rice crust with chewy sauce-soaked pieces, making it fun to pick through.
Good to know
- Address
- 31-1 Dojeon 4-gil, Danyang-eup, Danyang-gun, Chungcheongbuk-do
- Hours
- Open daily, 10:00-20:00
- Last order
- 19:30
- Menu
- Original, Double Black Garlic (choose after a free sample)
- Wait
- About 40 minutes quoted for a Sunday 4pm visit
- Facilities
- Market restroom behind the dakgangjeong shop
as written by the visitor on Sep 6, 2026
With its distinctive black garlic dakgangjeong (Korean fried chicken), Danyang Heukmaneul Nurungji Dakgangjeong is a standout spot in Danyang's Gugyeong Market.
This place is famous for its long waits, so I was a little worried about how crowded it would be on the weekend. We arrived too late in Danyang on Saturday to make it, so I went back the next day, Sunday, around 4pm.
Where is Danyang Heukmaneul Nurungji Dakgangjeong, and when is it open?
- Address: 31-1 Dojeon 4-gil, Danyang-eup, Danyang-gun, Chungcheongbuk-do, South Korea
- Hours: Open daily 10:00-20:00, last order 19:30
Weekend wait tip: take a ticket the moment you arrive
When I showed up on Sunday at 4pm, I was told the wait would be about 40 minutes. A small tip for weekend visitors: grab a wait ticket the second you arrive.
I figured a somewhat awkward Sunday afternoon time slot would be fine, but wow, there were so many people. The crowd in front of the shop the moment I arrived told me exactly why this is such a famous Danyang market restaurant!
While waiting, I bought other snacks around the market and browsed shops I'd normally just walk past, and the time went by faster than expected. There's a market restroom right behind the chicken shop too, so I got to use it without any rush.
Original vs double black garlic: comparing the free samples
Danyang Heukmaneul Nurungji Dakgangjeong has two menu options — original and double black garlic — and I loved that you could taste both before ordering.
The original centers on that familiar sweet fried chicken flavor with a subtle black garlic aroma trailing behind. The double flavor, true to its name, had a much stronger black garlic presence.
Black garlic makgeolli, a Danyang market specialty
While waiting for the chicken, black garlic makgeolli (Korean rice wine) caught my eye. I knew Danyang was famous for garlic and that there were lots of garlic-based foods around, but I didn't expect there to be a garlic makgeolli too — pretty surprising.
Couldn't resist, so I grabbed a bottle to bring back to the pension along with the chicken.
Watching the nurungji rice crust being pressed
The most fascinating part of the wait was watching them make the nurungji (crispy scorched rice). I didn't even realize the machine in front of me was a nurungji press 😁
We were watching when the machine suddenly moved and startled London (my dog) — I couldn't stop laughing.
The finished dakgangjeong comes with black garlic, rice crust, and garlic flakes mixed in. They scoop a round spoonful onto the machine, which presses it into a thin, round piece of nurungji — getting to watch it being made right in front of you made the wait fun.
Black garlic nurungji dakgangjeong takeout eaten at the pension
We packed up Danyang Heukmaneul Nurungji Dakgangjeong and brought it back to the pension. After a fun day of swimming, we ate it as a very late dinner!
With the black garlic makgeolli chilled in the fridge, dinner was ready to go.
The moment we opened the box, glossy dakgangjeong mixed with big pieces of nurungji looked amazing right off the bat.
When it's first made, the nurungji is crispy, but as the chicken sauce soaks in, some parts turn slightly chewy. Having both the crispy bits and the sauce-soaked chewy bits together made it fun to pick and choose as you eat.
The dakgangjeong itself was coated in plenty of sweet, sticky sauce, so I kept reaching for more, and eating the garlic flakes mixed in along the way made the flavor even richer.
Black garlic makgeolli: how it tastes and how long it keeps
Tasting the black garlic makgeolli, I could pick up the garlic aroma along with that distinct sweet, tangy flavor — surprisingly appealing.
Checking the shelf life printed on the bottle, there was about a month left, so I decided to bring one bottle home. Planning to open it with family when everyone gathers for Chuseok :)
Takeout dakgangjeong alone is great, but if you enjoy a drink, pairing it with black garlic makgeolli is a nice way to taste a bit of Danyang you can only get here.
Where it is
31-1 Dojeon 4-gil, Danyang-eup, Danyang-gun, Chungcheongbuk-do, South Korea충청북도 단양군 단양읍 도전4길 31-1
