I received a box of Kikkoman Kara-Áge Soy-Ginger Seasoned Coating Mix courtesy of the Foodbuzz Tastemakers Program to review. I didn’t sign up for it the first time around because I couldn’t think of a Korean way to use this classic Japanese cooking technique. By the time the chance came...
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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...
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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...
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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...
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(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...
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