Seocho dakgalbi restaurant with perilla potato pancakes: Dakgalbijeon

I went to Dakgalbijeon Gangnam Branch (닭갈비전 강남점) for dakgalbi near Gangnam Station. The combination of cheese dakgalbi wrapped in perilla-leaf potato pancakes stayed with me, and it was convenient that the food arrived cooked rather than needing constant stir-frying at the table.

Where is the restaurant, and is parking available?

The restaurant is on the second floor of Gangnam Dioville, at 54 Seocho-daero 73-gil, Seocho-gu, Seoul. The original post lists it as 305 m from Exit 9 of Sinnonhyeon Station. Its listed hours were 11 a.m. to 10 p.m. daily.

You can use the Dioville underground parking lot, with one hour of parking support listed. The additional fee is ₩1,000 per 10 minutes.

Is it a good setting for a weekend dinner gathering?

I arrived around 5 p.m. on the weekend, and it was full before 6 p.m. Based on the day I visited, there may be a wait on weekend evenings. The original post says reservations are available for groups of three or four or more, so the exact minimum group size needs confirmation.

The interior had the feel of a jumak, a traditional Korean tavern. It was not a very large restaurant, but it had group seating, so I thought it could work well for a gathering. The dining area was also neatly kept.

What dakgalbi and pancake combination did I order?

There was a set that paired dakgalbi with jeon (Korean pancakes), so I ordered Gamssachidak. It came with cheese dakgalbi and perilla-leaf potato pancakes. Noodles were not included as standard and had to be added separately; since I planned to have fried rice too, I did not add any. Besides dakgalbi and pancakes, they also sold simple dishes to have with drinks.

I also ordered Sareoreum Nurungju, a chilled scorched-rice wine, to have with the pancakes. It had slushy ice floating in it, so it was cool and nutty. It suited the dakgalbi well for my taste.

The cheese dakgalbi and perilla-leaf potato pancakes arrived. The dakgalbi was served fully cooked, so I could eat it right away. I liked not having to keep stir-frying it at the table.

How spicy was the dakgalbi, and how was it with the perilla potato pancakes?

The sauce was not overly intense for my taste, with a moderate sweet-and-spicy flavor. The chicken was tender rather than dry, and the seasoning had soaked in well. It tasted clean without any unpleasant odor, and the portion was fairly generous.

Wrapping the dakgalbi in the perilla-leaf potato pancake gave me the flavors of both the perilla leaf and the potato pancake. I liked it because it was different from eating the dakgalbi on its own. There was plenty of sauce, so I thought udon or ramyeon noodles would go well with it, though I did not try any noodles that day.

How was the fried rice to finish?

To finish, I ordered flying-fish-roe cheese fried rice. They stir-fried the fried rice completely for us too, which made it easy to eat. I liked the dakgalbi sauce, so I enjoyed the fried rice as well; leaving a little dakgalbi to stir-fry with it made it even better.