Dakgalbi you can find anywhere — there’s a chain on every corner. What’s harder to find, and what makes Wolgyerang (월계랑) worth a trip, is the specialty chicken cuts Koreans order and tourists never see: chicken neck (dak-moksal) and gizzards (modaejip), grilled right on the same stone griddle. It’s a five-minute walk from Yangjae Station in Gangnam, and the night ends with cheese fried rice.
The cuts you came for: neck and gizzards
Most visitors’ experience of Korean chicken is fried chicken or a chain dakgalbi pan. Here you get the parts locals actually seek out. Dak-moksal (chicken neck) is the chicken equivalent of a butcher’s cut — springy, dense, more like pork jowl than breast, and it holds up to the griddle. Modaejip (gizzards) are the crunchy-chewy bite Koreans order with soju; there’s nothing like the texture in Western cooking. Both come alongside two marinades — soy and spicy Chuncheon-style — so you can compare across one pan.
What’s in the signature set
A big round stone griddle arrives loaded: soy-marinated chicken galbi, spicy Chuncheon-style chicken galbi, chicken neck (dak-moksal) and chicken gizzards, plus a “harmony platter” of things that grill alongside — mushrooms, potato, rice cakes, onion, and yes, banana and pineapple, which caramelize on the griddle and pair surprisingly well with the chicken. A grilled tofu-and-kimchi dish in perilla oil rounds it out. The 2-person set is ₩46,000 and the 3-person set ₩63,000.
They grill, you eat
The staff start with the soy chicken, neck and gizzards, then move to the spicy Chuncheon galbi and the tofu kimchi. The soy marinade is savory with a gentle sweetness — very beginner-friendly — while the Chuncheon style brings the spicy-sweet kick Koreans grew up on. The gizzards are chewy-crunchy in the best way (order of the night for soju drinkers), and the grilled banana genuinely works.
The finale: cheese fried rice
When the chicken is done, don’t leave. The staff turn the same griddle — now full of flavor — into fried rice topped with a blanket of cheese and seaweed flakes. It picks up everything left on the pan and it’s the best bite of the night. This “fried rice finish” is how Koreans end a galbi meal, and here it’s done properly.
Quick facts
- Where: 240 Gangnam-daero, 1F (SK Hub Primo), Seocho — right outside Yangjae Station (Line 3 / Shinbundang)
- Order: Signature set by headcount — 2p ₩46,000 / 3p ₩63,000; cheese fried rice to finish
- Hours: Daily 11:30–21:50 (break 15:00–17:00, last order 21:00), closed Sundays
- Lunch deal: ₩10,900+ specials until 3pm
- Parking: 90 minutes free in the building (SK Hub Primo)
- Good for: First-timers who don’t want to grill, groups, a KBBQ night beyond pork belly
Frequently asked questions
Do I have to cook it myself?
No — staff grill everything in order and flip it for you. You just eat.
How do I order without speaking Korean?
Easy: the signature set is sized by headcount. Say (or point to) the number of people — 2-person ₩46,000, 3-person ₩63,000 — and everything arrives.
Is it spicy?
Mixed. The soy-marinated chicken is mild and beginner-friendly; the Chuncheon-style galbi is spicy-sweet. The set includes both, so you can calibrate.
How do I get there?
Yangjae Station (Line 3 / Shinbundang) — the restaurant is right by the exit, in the SK Hub Primo building.
Bottom line: chain dakgalbi is everywhere, but chicken neck and gizzards on a griddle are what make this worth a detour — cuts you won’t get at home or at a tourist BBQ, plus grilled banana and a cheese fried rice ending. Wolgyerang, right by Yangjae Station.
Written by WY, a Seoul-based local sharing honest, first-hand guides to Korea. Every guide here is a place I’ve actually been to — written from my own visit, my own photos. More about me →