Chicken in South Korea - 87 Restaurant Picks | Page 4

The old-style whole chicken arrives still shaped like a bird, and staff cut it up with scissors. Under the thick batter…

At the door you choose charcoal or iron plate, and each is seated in a different section. Charcoal is the main event, w…

The dakbokkeumtang, spicy braised chicken with potatoes, arrives in its pot with an instruction: once it boils, simmer…

A bright red chicken stew bubbles on a gas burner at each table, crowded with perilla leaves, mushrooms and chewy rice…

Myeongdong has had this electric rotisserie chicken since 1960, and the birds come out with skin as crisp as fried chic…

The potato pancake splits opinion completely. Some call it the best thing on the table, huge, thick and crisp like toas…

Stir-fried over high heat, the chicken feet pick up a charred smokiness, so a savory depth lingers behind the burn. One…

The charcoal-grilled chicken comes in your choice of salt, soy or gochujang seasoning. The salt version is lightly seas…

Despite three floors of tables in Dongdaemun's dakhanmari alley, queues form even on weekday evenings. Japanese tourist…

This dakgangjeong (sweet glazed fried chicken) is moist and soft rather than crisp, and it does not harden even after a…

The coating is fried thick and hard enough that the chicken stays crunchy even when drenched in the thin, runny glaze,…

Before the pot boils, diners mix their own dipping sauce from vegetables, soy sauce and minced chili seasoning, adding…

Pressure-cooked chicken falls off the bone at a touch, and once it is gone a pot of chewy scorched-rice porridge follow…

Thick-cut potatoes are fried with the chicken and land in the same basket as the whole bird. The thin, hard-crackling c…

Since 1995 this Sinchon griddle house has stir-fried dakgalbi for students, and today much of the room is visitors from…