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🇰🇷 South Korea /Culture & Society

Haenam's 'Whole Chicken' Course: A Culinary Journey Beyond Fried

From Hankyoreh · (36m ago) Korean

Translated from Korean, summarized and contextualized by DistantNews.

TLDR

  • A unique chicken dish course, featuring raw chicken liver and gizzard, is a local specialty in Haenam, South Korea.
  • The 'whole chicken' course, served at restaurants in Haenam's dedicated chicken village, includes raw chicken liver, marinated stir-fried chicken, grilled chicken, boiled chicken, and chicken porridge.
  • This culinary tradition, with some restaurants operating for generations, highlights the versatility of chicken in Korean cuisine and offers a distinct local flavor.

Hankyoreh, a newspaper committed to independent journalism, is proud to present a unique culinary experience found in Haenam, a region known for its breathtaking mountains and delicious local cuisine. While many regions boast their own specialties, Haenam offers a 'whole chicken' course that sets it apart, a tradition that has been passed down through generations.

This 'whole chicken' course, a far cry from the fried chicken popular elsewhere, is a testament to the versatility of chicken as a staple ingredient in Korean households. It begins with daringly prepared raw chicken gizzards and breast, a dish that challenges conventional perceptions of texture and taste. The experience continues with marinated stir-fried chicken, grilled chicken, boiled chicken, and concludes with a comforting chicken porridge, offering a comprehensive exploration of the bird's culinary potential.

The raw chicken gizzard, seasoned with sesame oil, offers a chewy texture that is both surprising and delightful, a far cry from the often-perceived toughness of the organ.

— HankyorehDescribing the unique texture and taste of the raw chicken gizzard.

At the heart of this tradition are establishments like Dolgo-gae Garden, which has been serving its unique chicken dishes for decades. The raw chicken gizzard, seasoned with sesame oil, offers a chewy texture that is both surprising and delightful, a far cry from the often-perceived toughness of the organ. Similarly, the chicken breast, usually known for its dryness, is transformed into a surprisingly tender and succulent dish.

While international media might focus on the more globally recognized aspects of Korean culture, such as K-pop or advanced technology, Hankyoreh believes it's crucial to highlight these deeply rooted local traditions. This Haenam chicken course is not just a meal; it's a cultural narrative, a story of culinary evolution, and a celebration of local identity that deserves to be shared.

Chicken breast, usually known for its dryness, is transformed into a surprisingly tender and succulent dish.

— HankyorehHighlighting the unexpected tenderness of the chicken breast in the Haenam course.
DistantNews Editorial

Originally published by Hankyoreh in Korean. Translated, summarized, and contextualized by our editorial team with added local perspective. Read our editorial standards.

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