88 Kentucky Chicken

A classic fried chicken, fried until crispy. It's savory and mild. The basic menu that pairs best with beer.

Chicken tossed in a sweet and spicy sauce. The standard for Korean seasoned chicken, its sweetness stimulates the appetite.

Chicken fried without bones, using only the meat. Easy to eat in bite-sized pieces, it's great for children or those who don't want to deal with bones.

Chicken based on a savory soy sauce. It harmonizes a savory saltiness with a subtle sweetness.

Chicken enhanced with a savory flavor by adding cheese seasoning or sauce. You can enjoy a salty and rich cheese taste.

Chicken with a soy sauce base and added spiciness. It's savory with a spicy aftertaste that cuts through richness.

Chicken made with a spicier sauce than basic seasoned chicken. Recommended for those who enjoy a fiery spiciness.

A spicy chicken characterized by a strong red sauce. It features an intense spicy flavor that fills your mouth.

Crispy chicken topped with plenty of pungent sliced leeks and served with mustard sauce. The fragrance of the leeks cuts through the richness of the fried chicken.

Chicken topped generously with a minced garlic sauce for added flavor. The unique pungent and sweet taste of garlic blends well with the chicken.

Chicken flavored with Korean galbi (ribs) sauce. It features a sweet and salty sauce with a charcoal-grilled aroma.

A menu consisting only of chicken wings and drumettes. Popular among those who prefer a chewy and tender texture.

A fried chicken with a wavy batter for an extra crispy texture. Crispy on the outside and moist on the inside.

Crispy chicken with a spicy galbi (ribs) sauce. The combination of crispy texture and sweet and spicy sauce is excellent.

Crispy chicken coated in a seasoned sauce. This is a seasoned chicken where the crispiness is maintained for a long time without becoming soggy.

Tteokbokki with a savory and sweet sauce. It's delicious to scoop up the sauce and rice cakes together with a spoon, and it's great as a side dish for drinks.

A dish made by stir-frying chewy chicken gizzards (sand pouches) with spicy Cheongyang chili peppers. It has a great chewy texture and is spicy, making it popular as a soju side dish.

A popular dish where chewy whelks and vegetables are mixed with a spicy and sour sauce, served with somen noodles. It's a popular anju (drinking snack) where you mix the noodles and the salad.

A snack made by skewering and frying or grilling sausages and rice cakes alternately. It's eaten with a sweet and spicy sauce.

A Korean snack made by rolling glass noodles in seaweed, coating them in batter, and frying them. It's a delicacy when dipped in tteokbokki sauce.

Crispy fried French fries. A light snack to dip in ketchup.

French fries sprinkled with savory or spicy seasoning powder.

A snack made by coating mozzarella cheese in batter and frying it. The cheese stretches long when you take a bite.

A fried snack with cheese inside a round bun. Crispy on the outside, chewy on the inside, with a savory cheese flavor.

A dish made by coating chicken gizzards (sand pouches) in batter and frying them until crispy. Its chewy texture is appealing.

A menu of savory seasoned chicken wings and drumettes, grilled. Great for a simple beer snack.

Dried young pollock. It's savory when grilled and eaten with mayonnaise and soy sauce.

Dried yellow pollock, crisped up. It has a crunchy texture and pairs well with Cheongyang mayo sauce.