Kimchi Dakgalbi
Feb29

Kimchi Dakgalbi

Korean barbecue depends on the quality of the marinade. Diners might not have the well-trained sense of a sommelier, but they will detect a difference even if they can’t identify exactly which ingredient they are noticing in a good or bad way. There are two basic styles of marinades: acidic or enzymatic. Commonly used acidic marinades include citrus juice, such as orange or lemon juice, vinegar or wine. Enzymatic marinades...

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8 Best Korean Fried Chicken Joints
Sep23

8 Best Korean Fried Chicken Joints

Of course, this list is subjective and only based on the places I’ve tried. My only qualification is that I grew up in the South eating fried chicken–considering my dad ran a Popeye’s franchise when I was a kid. And I have listened to other people’s preferences and have considered them in this list. Post your faves in the comments (FRIED chicken, not oven or barbecued chicken).   Nene Chicken Yes, yes! The...

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Oppadak – Awesome Chicken Eats in Seoul

By Jason Yu In the early afternoon here in Seoul, Korea, a delightful smell is just around the corner.  As my friends and I head for the restaurant, the fresh aroma is coming from not just any Korean restaurant.  While Kimchi, bulgogi and bibimbap may be Korean staples today, this sit-down eatery is a chicken place.   And their chicken did not disappoint. Last week, I had the pleasure of eating at Oppadak – which translates to the...

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Two-Two Fried Chicken

This is the first of our Chicken, Chicken, Chicken series of chicken joints in Korea. We’re starting with the grandaddy of chicken hofs, Two-Two, sometimes called by its Korean transliteration, Dul-Dul 둘둘치킨. For me, this was my introduction to Korean fried chicken in 2004, and it is still the standard that I compare all the rest to. Started in 1978 as Gela Chicken in Myeong-dong, Two-Two (name changed in 1990) was the dominant...

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Korean Fried Chicken
Feb03

Korean Fried Chicken

(Photo by The Daily Kimchi) I have been meaning to tackle this subject for a while. I had my first taste of Korean fried chicken during my first week here in February 2004. Two Two Fried Chicken. I was instantly hooked.What makes Korean fried chicken so different? That’s not an easy question to answer. There’s not some monolithic Korean chicken recipe. There are many styles. I shall concentrate on the big three styles...

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