The Famous Delicious Chicken Dishes Must Try When Traveling To Korea

If you have the opportunity to visit the country of kimchi, you should not miss the opportunity to enjoy the unique chicken dishes below. Although not the meat that accounts for the largest consumption in Korea, chicken meat is also is very popular with a wide variety of processing methods. In cooking, Koreans often use industrial chicken, but the rich cooking method has "removed antlers" a lot for this minus point.Dak-ggo-chi (price from 1,500 won / skewer, 1,000 won is about 20,000 VND) In Korean, dak is chicken, ggo-chi is the common name for grilled skewers. Therefore, dak-ggo-chi, which means grilled chicken on a skewer, is a street food loved by many young people

. A dak-ggo-chi skewer usually consists of chicken and several vegetables skewers alternately, all topped with a sweet barbecue sauce and then grilled. Like most other baked goods, dak-ggo-chi outsells in winter and is a familiar street food, so dak-ggo-chi is not difficult to find, especially in heavily concentrated dining areas. people like Myeongdong, Sinchon, Daehakro, Hongdae… Dak-gang-jeong (price from 2,000 won / small cup) This is another Korean street food To make dak-gang-jeong, it is breaded with chicken powder, deep fried, covered with sweet spicy sauce on the outside and sprinkled with peanuts on top.



This dish is also often added spicy rice cakes. Some people make dak-gang-jeong with chicken wings, but the most common one is lean boneless chicken.Jjim-dak (prices from 19,000 won / 2 people) Simply put, jjim-dak is stewed chicken. However, if it is only stewed chicken, there is no place. Jjim-dak is more special thanks to the typical sauce to make this dish (soy sauce, corn syrup, sugar, pepper .. ) and the "accessories" to accompany such as chili, potato, carrot, onions, dang-myeon (round noodles, larger and softer than Vietnamese dong vermicelli) .



.. The tender chicken stew is evenly infused with the spices when served with rice. In Korea, two jjim brands The most popular dak are Andong and Bongchu. Basically, the taste of Andong and Bongchu is not too different, you can choose any store of the two brands above to enjoy.Andong jjim-dak: Seoul, Jung-gu, Myeongdong-1- station (subway line 2, Eul-ji-ro-1-ga station, exit 6) .Bongchu jjim-dak: Seoul, Jung-gu, Myeongdong-9-gil 17 (subway line 2, station Eul-ji-ro-1-ga, exit 5). Dak-gal-bi (starting from 10,000 won / person) Although gal-bi means ribs, this dish is entirely lean chicken .



Chicken is sliced into small pieces, marinated with gochujang sauce (made from red chili, glutinous rice, fermented soybeans ...) and fried with tteok, cabbage, sweet potatoes, onions ... Usually, the first half of Dak-gal-bi pan will be vegetarian, the other half is added rice to make fried rice. Dak-gal-bi originated from Chuncheon region in southwestern Korea.



Therefore, the leading big and long-standing dak-gal-bi brand here is Chuncheon dak-gal-bi. In addition, Ha-neul-bon-dak is also a common dak-gal-bi chain of shops. Chuncheon dak-gal-bi: Seoul, Jung-gu, Namdaemun-ro 25-15. Ha-neul-bon-dak : Seoul, Jongno-gu, Myeongnyun-2-ga 185-1.Sam-gye-tang (price from 14,000 won / person) Sam-gye-tang is chicken stewed ginseng. This is a nutritious dish, eaten a lot in the summer because Koreans apply the rule "take heat to heat", eat hot food to sweat, thereby reducing heat in the body. Although nutritious, but sam-gye-tang is a bit difficult to eat for many people because of its pale taste and strong ginseng smell. However, since sam-gye-tang usually doesn't use industrial chicken for processing, considering chicken meat, this dish will taste better than other Korean chicken dishes.



Gobong Sam-gye-tang: Seoul, Jung- gu, Myeongdong3-gil 36.Dak-bokkeum-tang (Dak-do-ri-tang / Dak-mae-un-tang / Dak-gam-ja-tang) (starting from 28,000 won / 2 people) Similar to jjim- dak, Dak-bokkeum-tang are also processed with carrots, potatoes, onions ... However, the method of making this dish is somewhat more complicated when initially, the chicken is fried with a mixture of gochujang, soy sauce, Garlic ... then continue to be cooked until almost dry.



This dish is red and spicy.Jeong-tae-ne: Seoul, Jung-gu, Namsandong-2-ga 14-9 (subway line 4, Myeong-dong station, exit 2 or 3). Ngoisao.net ***.

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