Korean fried chicken, Seoul

Sweet and spicy red glaze on a gochujang base.
The Korean fried chicken everyone pictures.
Sticky and addictive.

A soy-and-garlic glaze, savory rather than spicy, often served boneless.
The first-timer pick if you don't want heat.

Naked twice-fried chicken, crispy and golden.
Pairs with the dipping sauce of your choice.

Half and half: two flavors on one plate.
The right call when you can't pick just one.

Chi from chicken, maek from maekju (beer). The 2002 World Cup turned it into the national late-night meal.

Most shops do banban on a single plate, so the beer pairing works both ways.

The cube of mu is free and refillable. Use it between bites.

Many shops run 4 PM to 2 AM. After dinner with friends is the canonical use case.

In summer, chicken delivered to a riverside picnic mat is a Seoul rite of passage. Shops near Yeouido and Banpo deliver to specific bench numbers.

Common at chains like Kyochon, Hanchu, and Bonchon, rarer at small local shops. The list below is checked.