DAKGALBI is a dish made by cutting into bite-sized pieces and frying it spicy with various vegetables. It began in the 1960s in Chuncheon, Gangwon-do, Republic of Korea. It originated from a method of grilling relatively inexpensive chicken over charcoal at a time when pork was expensive. At first, it gained popularity as a side dish with alcohol, but it became a popular food because it was delicious and plentiful for its low price.

DAKGALBI is chicken marinated in a seasoning made of red pepper paste, soy sauce, garlic, red pepper powder, and sugar, and grilled on an iron plate or charcoal grill along with cabbage, sweet potatoes, rice cakes, green onions, and onions. Sometimes cheese, seafood, and ramen noodles (called 'SA-RI')are added. It has a slightly spicy and sweet taste, and the combination of meat and vegetables creates a rich taste. DAKGALBI is usually enjoyed by frying it directly on an iron plate on the table, and it's an even more popular food because customers can see and experience the cooking process in person.

DAKGALBI is still famous as the representative food of Chuncheon. If you go to Chuncheon, there is a 'DAKGALBI Alley' that is about 150m long, and people who visit here can enjoy the unique taste of Dakgalbi at various must-go restaurants. In addition, today, you can easily enjoy it through packaging and delivery services all over the country, and as the number of DAKGALBI franchise restaurants is increasing, its popularity is expected to continue to increase.