I’m no longer a Bonchon virgin!!! What’s Bonchon?
"Walk down any neighborhood in Korea and you’ll find a mom-and-pop fried chicken joint on almost every block. With years of hands-on experience with Korean cuisine, founder Jinduk Seh, decided to focus on perfecting a recipe for fried chicken, and share one of his country’s favorite comfort foods with the world. The result was Bonchon, Korean word for “my hometown”."
I started with a cider and then we split an appetizer of Mandoo (pork and beef dumplings). These were fried and bursting with flavor, but as always Evi asked for extra hot sauce!
We both ordered wings (Evi chose all hot while I chose half hot and half soy glazed wings). These were ginormous!! We had plenty of leftovers to take home. The chicken was piping hot, incredibly crunchy and juicy. I preferred the soy glazed over the hot variety.
The kimchi slaw was a much better choice than the brown rice, and I loved pickled radish served on the side.
Stay tuned to see where our December dinner date takes place!