Gyeyeolsa 계열사

Thick-cut potatoes are fried with the chicken and land in the same basket as the whole bird. The thin, hard-crackling crust recalls old Korean market chicken, and the seasoning is light. On these large birds the breast dries out as it cools and the thighs and drumsticks stay tender longer, making the breast the piece to eat first. Golbaengi-somyeon, sea snails and thin noodles in a spicy, tangy dressing, and draft beer round out the table, and the sauce provided suits dipping the potatoes. One bird is slightly short for two, and for three or more the noodles make the amount right. The shop sits on high ground near Changuimun Gate in Buam-dong with no parking, and putting your name down on Catch Table lets you walk the neighborhood while you wait.