Chicken in South Korea - 87 Restaurant Picks

One floor below street level in Myeongdong, the dakhanmari, a whole-chicken hot pot, comes in a clear, mild broth with…

Each order of fried chicken goes into the oil only after it is placed, so it reaches the table very hot, with a shatter…

The Tortilla and Rice Paper Jjoldak Set brings chewy dakgalbi (spicy stir-grilled chicken) with fresh vegetables, five…

Small chickens are roasted on an electric rotisserie until much of the fat renders out, leaving even the breast moist.…

In the dakbokkeumtang, a bone-in size-11 chicken simmers in red sauce with potatoes, onion, green onion and small dumpl…

The door opens only when you pull down a giant brush hanging on the wall, a speakeasy-style entrance to Kyochon's premi…

Fresh fryer oil goes in every day, so the freshly fried chicken comes out clean rather than heavy. Yangnyeom chicken, c…

One Wando abalone, chicken and glutinous rice share the earthenware pot in the basic abalone samgyetang, a chicken soup…

Five flavors of fried chicken share one plate in the 5-Flavor Chicken Platter, a dine-in-only item, and the charcoal-gl…

Boneless chicken, garlic and green onion arrive on a hot iron plate in the cheolpan maneul-pa sunsal, so the dish stays…

A whole chicken comes to the table glossy from more than an hour over oak firewood. Inside the chamnamu neungi jangjak-…

Every order is cooked from scratch, so the jjimdak (braised chicken) takes longer than places that simply reheat a pot.…

The fried coating carries a faint coconut aroma and stays crunchy long after it lands, enough that people who usually p…

Sous-vide cooking turns the breast, normally the driest part of a braised chicken, into the most tender: it is served b…

Pets can be left in a separate space while their owners eat. Both iron-pan and charcoal dakgalbi are served, and the ch…

Native chicken is simmered whole with mung beans for the nurungji baeksuk, and the thick, chewy scorched-rice porridge…

The fried chicken here tastes of sharp, almost numbing raw garlic rather than a sweet garlic glaze. The skin is especia…

Instead of starting raw chicken at the table, the kitchen does most of the cooking and transfers the dakgalbi to a hot…

A little water goes into the pan at the start, so it looks bland at first, but the seasoning spreads evenly and never t…

Pots of dakbokkeumtang, spicy braised chicken, bubble here through the small hours, since the Sinsa-dong shop is open 2…

A long-running neighborhood chicken shop in Songtan, it still keeps prices low, and a half-and-half order gets you frie…

A clear broth of vegetable stock blended with chicken gomtang simmers with potato, rice cake, napa cabbage and about 1.…

A whole chicken simmers in a big shared pot, and choosing the suji version, with beef tendon added, makes the broth dee…

Book ahead to avoid a long wait; with a reservation the table is set almost as soon as you arrive. The native chickens,…