Just off the main strip, you will find Dagach Korean BBQ — its clean lines, timber accents, and subtle modern design setting it apart from the usual bustle of Main Street. Step inside and the scent of sizzling meat and sesame oil greets you instantly, promising the kind of comfort only Korean barbecue can deliver.
We settled into a table on the rear decking, where warm sun filtered through. The space was bright and elegant — a balance of minimalism and warmth — and the open-air feel made it the perfect spot for a relaxed, unhurried dinner. What stood out from the start, though, was the service. Unlike most Korean BBQ venues, the staff here take charge of the grill, cooking your meat right at the table. It’s a small but brilliant touch that lets you focus on conversation, drinks, and the pleasure of eating without worrying about timing or technique.
The menu at Dagach is extensive but considered — with a wide range of options to suit everyone’s needs. We started with the K-Fried Gyoza, crisp parcels of pork that shattered perfectly with each bite. They came paired with a sesame-dressed cabbage salad that added a refreshing crunch, cutting through the richness beautifully. Next, the K-Fried Chicken — the Soy Honey variety — arrived glossy and golden, coated in Dagach’s signature sauce. Sweet, savoury, and addictively sticky, it was everything you want Korean fried chicken to be: crunchy, tender, and impossible to stop eating. Some of the best Korean fried chicken we’ve had!
Next the Beef Galbi Jjim, a comforting stew of marinated short ribs in a spicy chilli broth. The meat was fall-apart tender, and the sauce had that perfect mix of heat and depth that only long, slow cooking can achieve. Served with a bowl of fluffy white rice, it was hearty, warming, and felt like comfort food.
Then came the main event — the BBQ meats. First up, the Pork Samgyupsal — classic sliced pork belly — grilled until the fat turned crisp and golden, it was rich, smoky, and deeply satisfying. Next, the Wagyu Bulgogi: marinated thin slices of topside sirloin, cooked to a gentle char on the tabletop grill by our server. The aroma alone was intoxicating — soy, garlic, a touch of sugar caramelising at the edges. Each bite melted in the mouth, balanced perfectly between sweetness and umami depth. This was a stand out and should be a staple of any visit.
Drinks matched the mood perfectly. The Bloody soju cocktail — a mix of watermelon soju, Red-Ade, Milkis, and soda — was refreshing and playful, a sweet, fizzy balance of fruit and light tang. The Makgeolli Peach Rice Wine with its subtle fizz and creamy texture was an unexpected standout that matched the grilled meats beautifully.
What makes Dagach truly special is how seamlessly it blends refinement and fun. The service is polished but friendly; the staff are quick to guide, cook, and explain without ever rushing you. The space feels modern yet relaxed — all sleek finishes and soft lighting — while the decking area out back brings an easy, beachside calm.
Just a short stroll from the water, Dagach Korean BBQ is the kind of place you might wander into on a whim and end up staying for hours. Between the warmth of the service, the quality of the food, and that signature smoky aroma curling through the evening air, it’s a dining experience that feels both familiar and elevated — a little slice of Seoul, right in the heart of Mordialloc.
