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korean food / seoul / [Hundred Year Gourmet] Flavored chicken… Chicken made with garlic that adds rich flavor and umami – 2142

[Hundred Year Gourmet] Flavored chicken… Chicken made with garlic that adds rich flavor and umami

│ They have been working for 36 years with regulars looking for memorable chicken flavors

Fifty-nine restaurants from around the country were selected for the “Hundred Years Restaurant”, which connects generations. These are places that have been silently meeting customers in one place for over 30 years. A place that impresses with “uniformity” while protecting faith and determination. These efforts have stolen the government's taste. The 59 restaurants selected directly by the Ministry of Small and Medium Venture Enterprises and the Small Commercial Market Promotion Corporation are currently known through the foodtech O2O (online and offline connection) platform “Shikishin.” Under the title “Hundred Years Gourmet,” AJU Keizai introduces the Hundred Years Restaurant, one by one, each weekend, a place filled with memories.

1557383050131057 jpg Korean Food September 23rd, 2023

*Image source: Courtesy of the owner of Pungmi Chicken

The history of whole chicken isn't long, but the depth of memories of eating chicken with my family is in a different way for everyone. The smell of oil coming from the new yellow paper bag filled with freshly fried chicken was the greatest happiness for the children. Unlike chicken, which is popular these days, it has a rustic appearance but is still loved by many people for its unique light and moist flavor.

'Pungmi Tongdak', located near Suncheon Bus Terminal, has been in place for 36 years. Following Kang Young-Ae's mother, the first representative, the son Park Se-geun, continues for the second generation. The signature menu, “Garlic Chicken,” is salted raw chicken that day is deep-fried in a pressure cooker, then sprinkled with plenty of minced garlic and served to customers. The secret broth made by mixing finely ground ginger with sake and eggs was added to the tempura batter to perfectly capture the unique flavor of chicken. The boss personally rips the freshly fried chicken so that the garlic soaks through the flesh. The rich flavor of garlic blends harmoniously with the savory flavor of whole chicken. The characteristic of garlic is that its sweet and savory flavor captures the fatty flavor of whole chicken, so you can eat it for a long time without getting bitten. Another popular way to enjoy chicken in the form of chibbap is served with rice balls and Chinese cabbage kimchi.

[One Hundred Years PICK] “Chicken” = A food named for grilling or deep-frying a whole chicken, and it began to become popular in the 1970s when cooking oil became common. Chicken is cooked without cutting it, so it is characterized by its moist and soft flesh that escapes less. In modern times, it is enjoyed in a variety of ways with various toppings and sauces.



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