South Korea: The Other KFC

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credit to jdland.com

Fried chicken.  Probably the two best combination of words in the English language.  Usually I prefer mine served in a bucket with an old white “colonel” on it.  The Koreans decided to fry it twice and soak in a special sauce.  Bonchon (us.bonchon.com) has perfected this and brought it to America.

Bridget and I both are a big fans of southern fried chicken, the best way in America to have it.  Usually served with a hefty side mashed potatoes and mac n cheese.  Bonchon is a twist on this usual American style.  Since the chicken is fried twice it is less greasy and much crunchier.  Also they use a sauce that gives it such unique flavor.  While this might be the original KFC, Bonchon did a great job changing my mind one what fried chicken is the best.

To go with the meal I started out with a Cass beer.  Cass is a Korean brewed light beer.  After drinking it I would call it the Miller Lite of Korea.

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When we did sit down at a table we were happily joined with the company of the Kolskys.  I forgot to mention that coming to Bonchon was not just an out of the blue choice, it was another mystery shop.  Because of this, I went ahead and just ordered some appetizers and entrees for the table.  These dishes were added to the feature of the night, fried chicken.

For an appetizer I went off the entree list and thought we could split something that turned out to be a dish not really intended to be shared.   Japchae is a Korean noodle dish that is stir fried with vegetables and beef.  The beef was delicious and the veggies were mixed in well but the noodles used were just odd.  This Japchae was served using glass noodles, which were hard to split on small plates from the bowl.

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The obvious choice for an entree tonight was of course the fried chicken.  Due to the fact this was another mystery shop, I took advantage of the situation and ordered more food than really necessary.  A traditional Korean dish that consists of marinated beef and a side of fresh steamed vegetables.  The bulgogi came with a side of white rice to finish the dish off.

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For the Coup d’etat (not Korean at all) we ordered the fried chicken.  As stated before, the chicken is fried twice.  It’s a unique technique that Bonchon has perfected.  They offer to serve the chicken with two sauces: soy garlic or spicy.  We decided to split the chicken up and get half and half.  The Kolskys and I both ordered a large platter of wings and drums for the table in both sauces.

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The soy garlic chicken was outstanding and I watched Zak put away about a dozen in 30 seconds.  The spicy was spicy as hell.  The server wasn’t kidding when he said we would need something to cool down our tongues at times.  A bowl of  pickled radishes were served in the middle to help cool the tongue.  If you like spicy food you should know water does nothing for when your mouth is on fire.

We ordered a large amount of food for the table that the Kolskys, mostly Zak, didn’t mind helping with.  I may have been a big fan the fried chicken served by a colonel in white but the Korean version might of won me over after tonight.

-Matt

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