Chicken in South Korea - 87 Restaurant Picks | Page 2

The udon goes into the pan with the dakgalbi (spicy stir-fried chicken) from the very start, and by the time it is cook…

Neungi, a prized Korean wild mushroom, goes into the pot in such quantity that the broth turns almost black, with an ea…

Compared with its busy neighbors on Jongno's dakhanmari alley (whole chicken simmered in a pot), this shop has more spa…

Charcoal-grilled chicken gets dipped in chili mayo, with bites of pickled celtuce stem (gungchae) in between. A portion…

A layer of doenjang under the red chili sauce makes the first spoonful taste unfamiliar, then oddly savory. Dakdoritang…

Rather than starting raw chicken at the table, the kitchen cooks the dakgalbi and brings it out on its griddle, so you…

The cheonggukjang smell drifts through the dining room, but in the cheonggukjang dakbokkeumtang itself the pungent ferm…

Baeksuk takes a while to cook, so the dish is ordered along with the reservation. The house specialty is yak-ori baeksu…

Garlic is piled into the maneul dakbokkeumtang, a spicy braised chicken stew, until it flavors the whole sauce, and che…

Salt-grilled chicken (sogeum sutbul gyegogi) goes over charcoal with no sauce, just seasoning and smoke, while the yang…

Clear broth simmered with eomnamu, a Korean medicinal tree, holds a fresh, never-frozen whole chicken, and it grows ric…

Neungi samgyetang comes in a single-serving earthenware bowl, so one person can eat a neungi mushroom dish alone, while…

With just a chicken, green onion and potato in the base pot, the broth starts clear and mild and deepens as it simmers.…

Oak firewood roasts the hanbang tongdak, a whole chicken stuffed with glutinous rice, garlic and medicinal herbs, until…

The meal finishes with nurungji roll fried rice: rice pressed crisp onto the pan, scraped up and rolled into a log. It…

The menu is dakgalbi and fried rice, nothing else. Once you order, the marinated chicken goes onto the griddle in a hea…

Dakgalbi here is stir-fried with its sauce in a large iron pan, and besides the regular cut, chicken neck and innards c…

Plenty of places serve neungi mushroom baeksuk, but here the chicken gets wrapped in memil jeonbyeong, thin buckwheat c…

The menu has its own baby rice, a generous bowl topped with a fried egg, soy sauce, sesame oil and crumbled seaweed. Yo…

The baeksuk pot arrives with nurungji already in it, soaking up the chicken stock, so once the meat is gone you spoon i…

The soy braise is clean and not very sweet. Even the regular level carries a little heat, and families can ask for a se…

A whole chicken simmers in clear broth with potatoes, rice cakes and green onion until the meat pulls apart with chopst…

Iron-plate dakgalbi, spicy-sweet stir-fried chicken with rice cakes, arrives fully cooked from the kitchen, so the burn…

The dakgalbi arrives already cooked on a thick cast-iron plate, with no waiting for it to stir-fry at the table. The sa…