Charcoal-grilled chicken in Yeoju: Seorak Makguksu Chuncheon Dakgalbi

What kind of dakgalbi did we have near Yeoju IC?

On the way to Janghowon to buy peaches, my husband and I had lunch at Seorak Makguksu Chuncheon Dakgalbi Yeoju IC Branch (설악막국수 춘천닭갈비 여주IC점). We stopped by because my husband wanted dakgalbi.

I usually think of dakgalbi as meat and cabbage stir-fried on a griddle, but here it was grilled over charcoal.

Is it easy to drive to, with ample parking?

It is near the IC entrance, so it was not difficult to find even on a first visit. The parking lot was fairly large, which made it convenient to stop by by car.

The address is 483 Sejong-ro, Yeoju-si, Gyeonggi-do, South Korea (경기도 여주시 세종로 483). The original post lists hours as 11:30–21:30, with a break from 15:30–16:30 and last orders at 20:30. It also lists Tuesday as the regular closing day.

How do you grill soy sauce-marinated charcoal dakgalbi?

The dakgalbi came in spicy and soy sauce-marinated versions. We ordered the soy sauce-marinated dakgalbi with pine nut mul makguksu (cold buckwheat noodles in broth) and buckwheat jeonbyeong (filled buckwheat pancake rolls).

The side dishes were neat, and the soy sauce marinade was not overpowering. We grilled the chicken and rice cakes over charcoal.

I found it convenient that the meat arrived partially grilled. We only had to finish it at the table instead of cooking raw chicken from the start. Once it was cooked, we propped the tongs underneath at an angle, which kept the meat warm without burning while we ate.

The meat was tender rather than tough and went well with the soy sauce marinade. Since the flavor was not too strong, I thought it would be suitable for a family meal too.

Do pine nut mul makguksu and buckwheat jeonbyeong pair well with dakgalbi?

Dakgalbi alone felt a little incomplete, so we added pine nut mul makguksu. The noodles were chewy and the broth refreshing, making it nice to have a bite between pieces of charcoal-grilled meat.

Eating the makguksu now and then freshened my palate, and it paired well with a piece of dakgalbi. If it were closer, I would want to return just for the makguksu.

The buckwheat jeonbyeong was crisp outside and moist inside. My husband also liked its crunchy texture. It was good to eat one at a time while waiting for the dakgalbi to cook, and it went well with the makguksu too.

The tender soy sauce dakgalbi, refreshing pine nut mul makguksu, and crisp buckwheat jeonbyeong each had different textures, so we could enjoy a balanced meal. It was the combination I remembered most from that day.

How is it for family meals or larger groups?

During our visit, the dining room was spacious and tidy, with room between the tables. I saw solo diners and groups as well as families. From parking to seating, it seemed convenient for family meals or dining with a larger group.

The soy sauce-marinated version we had was easy to enjoy without feeling heavy. Next time, I would like to order the spicy version too and compare them. If you are visiting with a large group, please check group seating and reservation availability in advance.

After our meal, we bought five boxes of peaches and a bag of plums in Janghowon. I remember it as an easy place to stop for lunch on an outing.