Is Bonchon Korean?

Bonchon Chicken (Korean: 본촌치킨; Hanja: 本村치킨) is a South Korean-based international fried chicken restaurant franchise. According to the company, Bonchon is a Korean word meaning “My Hometown”.

Why is Bonchon chicken so good?

The quality is very high, and both the wing sauces for all the Bonchon outlets worldwide are made in the main Seoul factory, so the flavor is very consistent. The spicy is hot but not crazy hot, while the soy is not spicy at all but has a great, deep, dark, garlicky flavor.

What type of food is Bonchon?

Korean Fried Chicken
Bonchon. We set out to share the joy of hand-battered, double-fried, crazy crispy Korean Fried Chicken around the world.

Does Bonchon have Tteokbokki?

Tteokbokki. Rice cakes simmered in spicy broth with fish cakes, scallions, and onions topped with mozzarella cheese and kimari.

Is Bonchon organic?

Bonchon uses Mary’s Organic Chicken, which is non-GMO and hormone-free. The chicken is double fried; in the middle of the frying process, it’s taken out to get some air, which “harden(s) the shell of the chicken,” Tseng said in a previous interview.

What are Korean small dishes called?

Banchan (/ˈbɑːnˌtʃɑːn/, from Korean: 반찬; 飯饌; banchan [pan. tɕʰan]) or bansang is a collective name for small side dishes served along with cooked rice in Korean cuisine.

Which Bonchon flavor is best?

Bingsu from BonChon is one of the best to order especially if you haven’t had bingsu before because it’s simple, sweet, and comes in familiar, well-loved flavors.

What oil does Bonchon use?

For all of our fried items we use soybean oil!

Is there a pork in Bonchon?

Our Korean BBQ Bibimbowl is only available with pork meat. You may want to order our other Bibimbowl variants – Original or Fiery Spice Bibimbowl.

Is Tteokbokki at Bonchon good?

I love the rice cake and the japchae noodles that come with it. The fried chicken is very good too. I’ve only ever had the garlic soy sauce, as I usually get my spicy fix with the tteokbokki. The chicken is super crunchy, with a moist interior, and the sauce is finger licking good.

Who owns Bonchon Philippines?

Scott Tan, managing director of one of the country’s biggest fast casual restaurant chains, BonChon Philippines, shares what he learned so far from running his own restaurants for about a decade now.

Why do Koreans have a lot of side dish?

Why do Koreans have so many side dishes? The idea of banchan dates back to times of Korean royal court cuisine, where a meal was said to be twelve dishes and accompanied with rice and soup. Today, banchan can consist of anywhere from two to twelve dishes; although cheaper restaurants serve less.