[Michelin Try It] So Delicious It Makes You Angry? Rising K-Food Dakgalbi

Please Come Back in the Michelin Guide 2023!

Editor's NoteIf you are interested in food, you have probably heard of the bestseller 'Michelin Guide.' According to its official website, it provides useful information for those seeking unforgettable experiences. So, the DrinKit editors took on the challenge to see if the flavors could impress even the very ordinary and popular among us. Michelin Guide restaurants, here we come!

Koreans, who cannot leave delicious ingredients alone, are truly passionate about food. In Korea, there are many chicken dishes such as baeksuk (boiled chicken) and fried chicken, but among them, the pinnacle is undoubtedly Dakgalbi. Marinated chicken mixed with various vegetables and noodles makes it nutritious and a menu that suits everyone’s taste, perfect for enjoying a meal with a group. Among the many Dakgalbi restaurants, we headed to one that was featured on TV programs and even listed in the Michelin Guide.

Passing through the quiet Yongsan railway street, you will find a row of buildings exuding a nostalgic atmosphere. If you spot a place that particularly gives off the vibe of a long-established restaurant, you have arrived at ‘Ogeunnae Dakgalbi.’ This place has already gained much fame and even has branches, but the editor decided to visit the main branch to thoroughly explore the true charm of this restaurant.

Photo by YouTube 'Diggle' video screen capture

Before visiting, expectations for ‘Ogeunnae Dakgalbi’ were high due to its frequent appearances on various broadcasts. In the 2019 tvN variety show ‘You Quiz on the Block,’ Yoo Jae-suk tasted this Dakgalbi and described it as “so delicious it makes you angry.” Just how good can it be to make someone angry! At the entrance, there was a photo from the iHQ show ‘Delicious Guys’! While writing this, the editor also felt the urge to revisit soon, so delicious it was.

'Ogeunnae Dakgalbi' that made Yoo Jae-suk angry, your charm is...

Even on a weekday afternoon, the place was packed with customers filling every corner, confirming its status as a popular restaurant. It is said that visiting in the evening without waiting in line is nearly impossible, so keep that in mind. The interior is relatively small and can feel cramped. If you prefer a more comfortable dining experience, it is recommended to visit the branch rather than the main store.

The menu was prepared immediately upon ordering. The main dish, Dakgalbi, comes with large chunks of cabbage, perilla leaves, and raw chicken marinated only with seasoning, so cooking takes quite some time. From the moment it starts to cook, you need to continuously scrape the iron plate with a spatula to prevent burning. This requires quick and skillful stirring, but holding your arm up and moving it for a long time was harder than expected. Just as the editor was getting tired, a kind staff member offered help. ※Caution: You may get exhausted during the cooking process

As the meat cooked, the vegetables wilted. This is the moment when the vegetables become tastier than the chicken. Perhaps thanks to their thick cut, they remained crispy even when fully cooked, making it hard to stop eating.

The chicken was special as well. Each bite revealed tender meat fibers that were not tough, because they use 100% domestically raised chicken from Chuncheon. They specifically use only the juicy and chewy thigh meat. Fans of tender thigh meat will be delighted ♥ but those who prefer drier meat might find it lacking.

Additional ordered udon noodles

The seasoning was well absorbed throughout the dish, so none of the ingredients felt out of place. Above all, the sauce was very thick and strongly seasoned, but it did not taste like artificial flavoring; rather, it seemed to be a harmonious blend of the natural sweetness and saltiness of the ingredients. In fact, their sauce contains no added water and is made solely from onions, garlic, soy sauce, and gochujang (red chili paste). Thanks to this, the seasoning was strong but had a unique umami flavor, and the spiciness was minimal, making it accessible even for those sensitive to spicy food.

However, after eating continuously, the umami became quite stimulating to the tongue, so we ordered cheese steamed egg as a neutralizer. The savory aroma of the steamed egg rising with hot steam! We expected it to melt mildly in the mouth, but even the trusted steamed egg was very salty, making the combination with Dakgalbi a salty + salty experience. As a result, a team member who usually does not prefer salty food ended up drinking a whole bottle of water...

Ogeunnae Dakgalbi was selected for the ‘Michelin Guide Bib Gourmand’ from 2017 to 2019 but disappeared from the list starting in 2020. Why was it suddenly excluded after three consecutive years of stable listing? Although it did not make the Bib Gourmand list this year, we hereby select it as a DrinKit Michelin. We hope to see this name back in the Michelin Guide next year!

Photo by Choi Ji-hyun