First of all, there's a thing here in Korea that I really wish was a thing in the U.S. because often, putting pants on takes too much time. That is, the food delivery system in this country straight up phenomenal. For every restaurant that exists in Seoul, pretty much 9 out of 10 deliver to your front step. And most of them deliver no, not pizza—but chicken, and that's exactly how a certain fried poultry addiction of mine all started.
There's just something in the batter of every Korean fried chicken recipe ever that has gotten me craving it every single day. LITERALLY. It's funny, I don't recall ever being a fan of chicken back in the States, but now... Now I bow down to the chicken gods.
One particular chicken place I always order from is called 또바치킨 (ttobachikin). I'm not entirely sure how many times I've ordered from these guys, but they definitely saved my cell phone number. Also, they only deliver within the vicinity of Konkuk University.
Anyway, for anyone aspiring to visit Korea, chicken is definitely the way to go. But before placing that order, please follow these basic chicken guidelines:
• There is only one acceptable way to consume chicken. It is known as 치맥 (chimaek), a portmanteau of the words 치킨 (chikin; chicken) and 맥주 (maekju; beer). Basically, eat it with beer. Better yet, add soju to that beer to turn it into 소맥 (somaek).
• You must also always eat it with the radishes. Yes, THE radishes. Always.
• The three best flavors of chicken are, in the following order of tasty: 간장 (kanjang; soy sauce), 마늘 (maneul; garlic), and 양념 (yangnyeom; spicy). Yangnyeom for me is a hit or miss because the level of spicy is never consistent between restaurants.
• All chicken should be ordered 순살 (soonsal) or boneless because for some reason, bone-ful(?) is no where near as good. But if you're one of those inexplicable people who always order traditional at B-Dubs, then by all means.
• Lastly, never, I repeat, NEVER throw away coupons.
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