Welcome to your K-local food trip! Get ready for "Dakgalbi"—spicy chicken that sizzles on a hot grill and fills the air with mouthwatering aroma.

"Chuncheon Dakgalbi" is made with bite-sized pieces of chicken marinated in a spicy sauce, then stir-fried on a hot iron plate with vegetables and rice cakes. It’s often wrapped in fresh greens or eaten with garlic and chili for an extra kick.

Did you know "Chuncheon Dakgalbi" was originally called "Dakbulgogi"? In the late 1960s, when beef was hard to get and pork was in high demand, a small tavern in Chuncheon switched to chicken, marinated it, and sold it as "Dakbulgogi." That was the start of today’s "Chuncheon Dakgalbi."

Thanks to the many poultry farms in Chuncheon, fresh chicken was easy to get at a good price. It soon earned nicknames like "College Student Galbi" and "People’s Galbi," and gained popularity fast. Soon, other eateries joined in—and that’s how "Dakgalbi Street" was born, making the dish a true symbol of Chuncheon.

Just thinking about spicy "Dakgalbi" sizzling on the grill is enough to make your mouth water, isn’t it? Take in the rich aroma rising from the hot grill—and soak up the warm, local charm of Chuncheon.