It's great to see The New York Times pick up on what people over in Korea have known since forever – Korean chicken be good. And chicken and draught beer, preferably some bright yellow OB?
Yeeeeahhh.
Get a half-plain/half-sauced bird for 13,000 won with 2,000 won mugs of beer (just eliminate the zeroes to get the USD amount) – that's a major perk of life in Korea, right?
But until fellow blogger over at ZenKimchi pointed out some things, and I read the NYT article he's prominently featured in above, the science and logic behind the hundreds of dead birds I have finished off with my bare, greasy hands had never really occurred to me.
The secret's not in the sauce, nor really the seasoning, but in the searing. Read the article – you will be enlightened and finally be able to realize why you feel so different from going to the neighborhood chicken house than the KFC.
And who knew Korean chickens were THAT much smaller?
No wonder I can eat an entire 한 마리 by myself.
And don't even get me started on the chicken trucks selling 2 birds for 10,000 won. You've seen those, right? With the roasting birds in the back, turning on the rotisserie, filled with ginseng rice cooked inside the bird.
Dude.
The meat falls off the bones, melts in your mouth, and sticks in your ribs.
Korea knows how to do chicken right – jjim dak, takkalbi, samgyetang, buldak, chicken truck, and the local chicken house. And that's just for starters. .
Do you hate me now? If you're in Korea, I know you're gonna eat chicken today because of these pictures. If you're not, please don't send me letter bombs.
Hehe.
Today – chicken!
