Oneul Tongdak Dohwa 오늘통닭 도화점

Boneless chicken, garlic and green onion arrive on a hot iron plate in the cheolpan maneul-pa sunsal, so the dish stays warm to the last piece. Wrapping a piece with green onion in the perilla-leaf kimchi served alongside adds a sharp, herbal note to the garlic. Whole chickens can be split half-and-half between fried, sweet-spicy, garlic and soy, and the thin batter keeps them from feeling greasy. Families often put fried or soy on one half for the kids and garlic or sweet-spicy on the other for the adults. Golbaengi muchim, chewy sea snails tossed with spicy vegetables, comes out cold and sits well between hot chicken and draft beer. Half-and-half chicken and the snail salad travel well as takeout, but the iron-plate chicken only stays sizzling at the table. The shop is small and tidy, on a residential street in Dohwa-dong between Gongdeok and Mapo stations.