In Chuncheon where dakgalbi is a specialty, some of the restaurants serve it to you in a huge, round cast iron pan where the restaurant mistress then comes over to your table after the pan has been properly heated and mixes it all up together. Chuncheon is a quite little tourist town home to the ever-favorite Nami Island and a botanical garden. Dakgalbi isn’t a seasonal dish; but a short trip to Chuncheon in the fall to eat dakgalbi while the yellow and red autumn leaves scatter about is well worth it. Dakgalbi is a nice, filling dish that warms you up when the chill creeps up in your bones – or in other days, it’s a cheap alternative to special and expensive beef cuts because it’s primarily a chicken dish.
This dish caters to people on a budget, and tourists in relatively big groups. Simply put it means spicy stir-fried chicken, where the chicken is first marinated in a special gochujang sauce, and then stir-fried together with sweet potatoes, cabbage, scallions, tteok (rice cakes) and carrots, among many others.
http://blog.naver.com/53477/220739685041
More info about Chuncheon:
https://en.wikipedia.org/wiki/Chuncheon
Another popular Korean dish:
https://thisiskoreatours.com/wp-admin/post.php?post=17940&action=edit
