Chicken in South Korea - 87 Restaurant Picks | Page 3

When the baeksuk is finished, staff spread the leftover scorched-rice porridge thin and pan-fry it like a pancake, chew…

Close to 50 years of practice sit behind the marinade, which stays mild and low in salt so the soft chicken in the iron…

Native Korean chicken (tojongdak) gives the dakdoritang, a spicy braised chicken stew, a much chewier bite than regular…

The whole chicken lands in the pot uncut; staff cut it into pieces at the table, and it simmers for about 10 minutes be…

Since 1961 this Nagwon-dong shop has grilled chicken directly over charcoal rather than on an iron griddle. Both the bo…

For a party of five or so, staff do not cram everything into one pan; they cook it in two and combine them at the end.…

Only potato and scallion go into the clear broth at first, and it deepens the longer the pot bubbles on the burner. The…

When the iron-plate dakgalbi first goes into the pan, the sauce is so pale you might think the order went wrong. Once t…

Staff do the grilling, and the charcoal chicken comes three ways: salt, soy or spicy marinade. Salt or soy lets the chi…

Raw chicken goes onto a charcoal grate, and staff stand over the grill turning it and handing out pieces as they cook.…

The iron plate holds only thigh meat, which stays moist through long stir-frying, and the sauce carries a light curry a…

Dakbulgogi, minced chicken grilled over charcoal, is the dish not to skip. It has a clear smoky taste and goes well wra…

Water sprayed on the roof to cool the charcoal grills runs off the eaves, so window tables look out on the Bukhan River…

With a thin coating, the crunch on the fried chicken comes from the skin itself, and it stays firm even after cooling.…

Since 1962 this shop at the mouth of Namdaemun Market's hairtail alley has torn boiled old hens by hand for its chicken…

Wide, flat glass noodles, chewier than the usual thin kind, soak up the soy braise in the jjimdak (braised chicken) ser…

A whole chicken roasts in the oven, then gets topped with seasoned spinach, roasted garlic, potato, and cranberries, wi…

Charcoal dakgalbi is grilled directly over a briquette brazier, and the iron-plate version is stir-fried with vegetable…

The coating here is thick, and fresh out of the fryer it gives a loud crunch over moist meat. Anyone who likes a thin,…

A portion is about two boneless pieces, which is on the small side. You grill it yourself over charcoal: salt is clean-…

The wood-roasted chicken comes on a bed of glutinous rice. The rice catches the dripping fat and juices and crusts onto…

A heap of garlic sits on the red broth, and the longer the pot simmers at the table, the more the chicken flavor builds…

On weekends and holidays the queue runs through Catch Table, and old arcade machines by the entrance give you something…

The second branch, in the Yongsan food alley, is roomier than the original with big windows, but the noise makes conver…