Roasted chicken thigh in a soy dakgalbi glaze, on top of rice mixed with seaweed, flying fish roe and sesame oil. This Soy Dakgalbi was a surprising nice change from the rest of the dishes we had. The savoury sweet chunks of chicken thighs were succulent and I liked the pops of roe in the mouthfuls of rice. It’s definitely more tame compared to those we had like the Jjimdak, Cheesy Dakgalbi and Curry Fried Chicken, but I appreciated the simplicity of flavors which was actually quite addictive. It is however, kinda pricey for what you get!