동대문 한국통닭

Old-fashioned whole fried chicken made with three small chickens. It features a thin batter, making the skin crispy and the meat moist and light. Great for enjoying with salt or sauce and beer.

A dish made by frying or stir-frying chicken gizzards. Its unique chewy and crunchy texture is exceptional, with a savory taste. A popular drinking snack, often dipped in salt or seasoned sauce.

A dried snack made by drying and deboning young pollock (nogaeri) and then grilling it. It is chewy, savory, and becomes more flavorful with each chew. It is usually dipped in a sauce mixed with mayonnaise, soy sauce, and Cheongyang chili peppers.

Shrimp coated in batter and deep-fried until crispy. Enjoy the savory shrimp flavor and crispy texture. Dipping in soy sauce helps cut through the richness.

A dish made by cutting squid into bite-sized pieces, coating them in batter, and deep-frying them. The chewy squid and crispy batter create a savory flavor. Delicious when dipped in tteokbokki sauce or soy sauce.

A hwachae-style snack featuring canned yellow peaches served with a cool syrup. It's sweet and refreshing, perfect for cleansing your palate after drinking. Served with ice for extra coolness.

A soup dish made with silkworm pupae as the main ingredient, simmered with chili peppers and green onions. It combines the savory taste of silkworm pupae with a spicy and salty broth. It is a representative Korean snack for commoners.

A hearty soup dish with various types of fish cakes, simmered to a refreshing broth. Enjoy the savory broth and soft fish cakes together. A warm snack that pairs especially well with soju.

Dumplings deep-fried whole, resulting in a very crispy exterior and a moist interior. The savory filling complements the crispy wrapper. Lightly dip in soy sauce.

Classic snack made by cutting potatoes into long strips and deep-frying them. Crispy on the outside, fluffy on the inside, and seasoned with salt. Great for a light snack with beer, dipped in ketchup.

A croquette made by coating mashed potatoes in breadcrumbs and deep-frying them. Crispy on the outside, soft and sweet potato taste on the inside. Pairs well with ketchup or mustard sauce.

Korea's representative distilled spirit, characterized by its clear, transparent, and clean taste. The alcohol content is usually around 16-17%. It pairs perfectly with most Korean dishes, such as stews or meat dishes.

Fresh beer with live yeast, as it is unpasteurized. Characterized by its crisp carbonation and smooth finish. Excellent with fried dishes or dried snacks.

A clear, refined rice wine made by low-temperature fermentation of rice. It has a clean, smooth taste and a subtle aroma. It's good for light enjoyment as it causes less hangover and has a clean finish.

A traditional Korean rice wine (makgeolli) made from fermented rice or wheat. It has a milky white color, a sweet and nutty flavor, and a moderate fizziness. Pairs well with pancakes or seasoned vegetable dishes.

Carbonated drinks like cola or cider. Their sweet and fizzy taste cuts through the richness of food. They are even more refreshing when served cold.

Additional dipping sauces for chicken, fried items, dried pollock, etc.

Pickled radish served alongside chicken or fried dishes. Its crisp texture and sweet and sour taste cleanse the palate.