Dakgalbi is thigh meat, skin on, which is why 180g of chicken carries 320 calories rather than the 200 you would get from breast. The gochujang marinade is about 70 calories per serving and roughly 12g of sugar, and the pan is oiled with 8g or so before anything goes in. The chicken itself is honest food; the pan around it is not.
Then the extras. Tteok (rice cakes), sweet potato and cabbage share the pan, and while the cabbage is nearly free, the rice cakes and sweet potato are about 120 calories per serving. Cheese dakgalbi, where a ring of mozzarella melts on the edge of the pan, adds about 150 per person. That version is 730 before rice.
The bokkeumbap finish is the real number. When the meat is gone, the staff scrape the pan and fry rice with seaweed and sesame oil in the leftover sauce, about 450 calories a portion, and nobody says no. Two servings of dakgalbi between two people, cheese, and fried rice is about 1,180 per person.