The famous tasty chicken dishes in South Korea

If you have the opportunity to visit the land of kimchi, you should not miss the opportunity to enjoy dishes from chicken very nicely below.

Although not meat consumption accounts for the largest in South Korea, but chicken is also popular with a wide range of processing methods varied. In cooking, the Koreans used the chicken industry, but has ample processing “antlers removed” a lot for this minus point.

Dak-ggo-chi (price from 1,500 won / oblique)


In Korean, dak is chicken, ggo-chi is the common name of skewered grilled dishes. Therefore, dak-ggo-chi means grilled chicken skewer, the street food is more young people love. An oblique dak-ggo-chi often includes chicken and some vegetables skewers alternating, all coated with a sweet barbeque sauce and toasted. Like most other baked goods, dak-selling ggo-spending than in the winter.

Being familiar street food should dak-ggo-chi is not difficult to find, especially in areas focusing dissipated many as Myeongdong, Sinchon, Daehakro, Hongdae …

Dak-gang-jeong (price from 2,000 won / small cup)


This is a different street food of Korea. To do dak-gang-jeong, one breaded chicken, fried, spicy sticky sweet sauce coated exterior and a sprinkle peanuts on top. This dish is usually more spicy rice cakes. Some people do dak-gang-jeong with chicken wings, but the most common kind of easy to lean boneless chicken.

Jjim-dak (priced from 19,000 won / 2 people)


To put it simply, the Jjim-dak is chicken stew. However, if only to stop the chicken, then where is there. Jjim-dak special thanks characteristic sauces for this dish (sauce made from soybean oil, corn syrup, sugar, pepper …) and the kind of “accessories” comes as peppers, potatoes, carrots, onion, dang-myeon (sorghum fiber type round, big and rather soft vermicelli of Vietnam) … soft pads are soaked chicken stew spices served with rice when it’s good will.

In South Korea, two brand Jjim-dak is the most popular and Bongchu Andong. Basically, the flavor of the Andong and Bongchu not too different, you can choose any two chain stores belonging to enjoying brand.

Andong Jjim-dak: Seoul, Jung-gu, Myeongdong-1-Station (subway line 2, ga Eul-ji-ro-1-ga, Door No. 6).

Bongchu Jjim-dak: Seoul, Jung-gu, Myeongdong-gil-9 17 (metro line 2, ga Eul-ji-ro-1-ga, door number 5).

Dak-gal-bi (price from 10,000 won / person)

delicious chicken dish , Korean food , kimchi , Dak-ggo-chi , Dak-gang-jeong

Although gal-bi ribs mean, but this dish is the chicken is quite lean. Chicken meat is cut into small pieces, marinated with gochujang sauce (made from red peppers, glutinous rice, fermented soybeans …) and be fried along tteok, cabbage, sweet potatoes, onions … Typically, the first half of dak pan-gal-bi will be vegetarian, the other half was more rice to make fried rice.

Dak-gal-bi is derived from Chuncheon region in southwestern Korea. Therefore, brand dak-gal-bi oldest and leading here is Chuncheon dak-gal-bi. In addition, Ha-Neul carbon-dak dak chains also-gal-bi often seen.

Chuncheon dak-gal-bi: Seoul, Jung-gu, Namdaemun-ro 25-15.

Ha-neul carbon-dak: Seoul, Jongno-gu, Myeongnyun-2-ga 185-1.

Sam-gye-tang (priced from 14,000 won / person)


Sam-gye-tang is chicken stewed. This is a nutritious dish, is eaten much in the summer because Koreans applying the rule “take the heat treatment temperature” hot food to perspire, which reduce the heat in the body. But nutritious sam-gye-tang but somewhat difficult to eat with more people by taste and smell ginseng light levels. However, by sam-gye-tang is usually not used for processing industrial chicken so we can review the chicken, it tastes different than the chicken dishes of Korea.

Sam-gye-tang Gobong: Seoul, Jung-gu, Myeongdong3-gil 36.

Dak-bokkeum-tang (Dak-do-ri-tang / Dak-mae-un-tang / Dak-gam-ja-tang) (price from 28,000 won / 2 people)


Similarly Jjim-dak, Dak-bokkeum-tang is also processed with carrots, potatoes, onions … However, the method of implementation this dish is somewhat more complex as the original, is fried chicken with mixed gochujang , soy sauce, garlic … and then continue to boil water until almost dry. This dish is red and spicy.

Jeong-tae-ne: Seoul, Jung-gu, 14-9 Namsandong-2-station.

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