Chicken in Mapo: Shin Migyeong Hongdae Dakgalbi & More - 6 Local Picks

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

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

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…

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

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