Chicken and beer have become serious institutions in South Korea. Korean style fried chicken started showing up around 1970, when cooking oil became more affordable. In the 1980s and 1990s, chicken “hofs” that served deep fried chicken and beer popped up...
There’s an unspoken rule in the world of Korean fried chicken joints that many food enthusiasts have come to recognize. It’s a rule that may seem counterintuitive to some, but it’s one that has proven to be true time and time again. The rule is...
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...
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...
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...
When my friend Chris and I usually meet up near his place, he always prefers to go sit outside at this fried chicken restaurant. The place is okay. Service is great, and the fries are good. Yet I had noticed that a barbecued chicken joint had opened near him. He had...
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