Chuncheon Myeongdong 1 Beonji Dakgalbi
춘천명동1번지닭갈비
About
A neighborhood iron-plate dakgalbi restaurant in Goyang's Pung-dong, known for thick tender chicken, rare chicken entrails, and its ties as an ATEEZ member's parents' place.
Tucked into a quiet corner alley behind the Soopsok Village complex in Pung-dong, Goyang, Chuncheon Myeongdong 1-beonji Dakgalbi offers the unpretentious warmth of a long-standing neighborhood fixture. While idol paraphernalia dotting the interior hints at the owner’s family ties to K-pop group ATEEZ’s Wooyoung—drawing a dedicated trickle of fans from Baekma Station—the tables are primarily packed with local residents, work-break regulars, and solo diners craving classic comfort food. The dining experience hinges on large round iron plates built directly into the tables. Chuncheon Myeongdong 1-beonji serves generous cuts of thick, tender chicken tossed with mounds of cabbage, sweet potatoes, and chewy rice cakes in a well-balanced sauce that leans comfortably sweet-spicy without overpowering the palate. Staff frequently cycle between tables to handle the cooking from start to finish, letting the vegetables slowly release their natural moisture before saucing and searing down the meat. For those who want more than the standard poultry cuts, the kitchen also offers *dak-naejang* (chicken gizzard/offal), a traditional and increasingly rare specialty that adds a firm, snappy texture to the skillet. Carb additions make the meal. Sliding an order of udon noodles onto the iron plate allows the thick wheat strands to drink in the remaining crimson pan drippings. Alternatively, a side of chilled bibim makguksu provides a crisp, tangy counterpoint to the heat of the chicken. True to Korean iron-plate tradition, the meal typically concludes with bokkeumbap. Here, the fried rice arrives folded with crunchy soybean sprouts, lending a distinct, refreshing texture as the grains crisp against the hot metal. Parking along the narrow residential streets can prove tight during peak lunch hours, but the unhurried service and honest, straightforward seasoning make it a reassuringly solid local staple.
Menu
- Spicy Stir-fried Chicken₩15,000
- Chicken Entrails₩15,000
- Fried Rice
- Udon Noodle Add-on
- 물막국수(물/비빔)₩8,000
Local tips
- Staff expertly cooks and stirs the dakgalbi at your table, so you don't need to touch the pan.
- Try adding udon noodles and finish with their bean sprout-infused fried rice.
- Rare chicken entrails (daknaejang) are also available alongside standard dakgalbi.
- Parking is limited to roadside and alley spots in the surrounding residential block.
Details
- Baekma Station
Opening hours
- Sunday
- 11:00–22:00
- Monday
- 11:00–22:00
- Tuesday
- 11:00–22:00
- Wednesday
- 11:00–22:00
- Thursday
- 11:00–22:00
- Friday
- 11:00–22:00
- Saturday
- 11:00–22:00