Korean Fried Chicken Culture
Korean Fried Chicken Culture is more than just about foodit is a social phenomenon that has become an integral part of modern Korean lifestyle. Fried chicken in Korea is commonly enjoyed with beer, a pairing that is especially popular after work or during leisure time.
Although chicken had long been used in Korean cuisine, it was traditionally prepared by boiling, stewing, or grilling, often reserved for main dishes or special occasions. One famous example is Samgyetang (ginseng chicken soup), a dish once served in royal courts. Historical records from the Joseon Dynasty even mention a recipe called Pogye, a fried chicken simmered in sauce until crispy. However, this dish was mainly enjoyed by the upper class and had not yet spread widely among the general public.
By the late 1970s, fried chicken began to gain popularity. In 1977, Yoo Seok Ho introduced Koreas first modern fried chicken franchise, Lims Chicken. After studying frying techniques in the U.S., he returned to Korea and sold affordable, small portions of fried chicken, such as a six-piece set at a reasonable price. The concept quickly became popular, leading to the expansion of Lims Chicken into hundreds of branches nationwide.
In 1984, the global franchise Kentucky Fried Chicken (KFC) opened its first branch in South Korea and rapidly gained popularity. Its presence further motivated local entrepreneurs to develop their own unique recipes, fueling competition and innovation within the fried chicken market.
Cornstarch was introduced as a coating ingredient, giving Korean fried chicken its uniquely crunchy texture. Additionally, the double-frying method was adoptedfirst frying the chicken at a lower temperature to remove moisture, then frying again at a higher temperature to achieve long-lasting crispiness without drying out the meat.
Fans gathered to watch matches while enjoying fried chicken with beer. When the Korean national team advanced to the semifinals, the excitement skyrocketed, cementing fried chicken and beer as a staple pairing in Korean social culture. Over time, chimaek spread beyond sports events to after-work gatherings, social meetups, and celebratory occasions.
Fried chicken also became deeply intertwined with Korean media. From K-dramas to music videos, scenes of enjoying chicken and beer played a major role in spreading chimaek culture worldwide.
If youd like to try making Korean fried chicken at home, you can find all the ingredients at Rimping Supermarket.
The Origins of Korean Fried Chicken
The roots of Korean fried chicken date back to the Korean War in the 1950s, when American troops were stationed in South Korea. During Thanksgiving, American soldiers wanted to eat turkey, but since turkey was not available in Korea, they used local chicken instead and deep-fried it with oil supplied by the U.S. military. This was the first time Korean people were introduced to deep-fried chicken.Although chicken had long been used in Korean cuisine, it was traditionally prepared by boiling, stewing, or grilling, often reserved for main dishes or special occasions. One famous example is Samgyetang (ginseng chicken soup), a dish once served in royal courts. Historical records from the Joseon Dynasty even mention a recipe called Pogye, a fried chicken simmered in sauce until crispy. However, this dish was mainly enjoyed by the upper class and had not yet spread widely among the general public.
Western Influence and Local Adaptation
The introduction of fried chicken in Korea reflected not only a culinary exchange but also the broader influence of Western culture after the war. Over time, Koreans adapted the fried chicken recipe to match local tastes and ingredients. This marked the beginning of what would later become the unique style of Korean fried chicken known worldwide today.The Rise of Chicken Restaurants
In the late 1960s, Myeong-dong Nutrition Center in Seoul began selling whole roasted chickens cooked with electric ovens. While it was an important step toward commercializing chicken dishes, deep-fried chicken was still not widespread at the time due to the high cost and scarcity of frying oil.By the late 1970s, fried chicken began to gain popularity. In 1977, Yoo Seok Ho introduced Koreas first modern fried chicken franchise, Lims Chicken. After studying frying techniques in the U.S., he returned to Korea and sold affordable, small portions of fried chicken, such as a six-piece set at a reasonable price. The concept quickly became popular, leading to the expansion of Lims Chicken into hundreds of branches nationwide.
In 1984, the global franchise Kentucky Fried Chicken (KFC) opened its first branch in South Korea and rapidly gained popularity. Its presence further motivated local entrepreneurs to develop their own unique recipes, fueling competition and innovation within the fried chicken market.
The Evolution of Korean Fried Chicken
This period marked a turning point. Local restaurants began experimenting with new frying techniques and flavor profiles. The goal was to create extra-crispy chicken skin while maintaining juiciness inside. Iconic sauces such as soy-garlic, sweet-and-spicy (Yangnyeom Chicken), and other variations soon became staples. These sauces not only enhanced flavor but also helped retain moisture, creating a signature taste.Cornstarch was introduced as a coating ingredient, giving Korean fried chicken its uniquely crunchy texture. Additionally, the double-frying method was adoptedfirst frying the chicken at a lower temperature to remove moisture, then frying again at a higher temperature to achieve long-lasting crispiness without drying out the meat.
The Asian Financial Crisis and Expansion of Fried Chicken Shops
During the Asian financial crisis of 1997, South Korea faced mass layoffs, pushing many to seek new business opportunities. Fried chicken restaurants emerged as an attractive option due to their relatively low startup costs and consistent demand. This led to an explosion of small chicken shops across the country, with fierce competition driving further innovation in taste, quality, and service.The Birth of Chimaek Culture
One of the most iconic cultural phenomena tied to Korean fried chicken is Chimaek (치맥)the combination of chicken (chikin) and beer (maekju). This trend took off during the 2002 FIFA World Cup, co-hosted by South Korea and Japan.Fans gathered to watch matches while enjoying fried chicken with beer. When the Korean national team advanced to the semifinals, the excitement skyrocketed, cementing fried chicken and beer as a staple pairing in Korean social culture. Over time, chimaek spread beyond sports events to after-work gatherings, social meetups, and celebratory occasions.
Global Expansion and Cultural Icon
By the early 2000s, Korean fried chicken brands began expanding internationally, opening branches in the United States, Canada, Australia, and beyond. While adapting flavors to local preferences, they preserved the key identity of Korean fried chicken: extra-crispy skin and bold, flavorful sauces.Fried chicken also became deeply intertwined with Korean media. From K-dramas to music videos, scenes of enjoying chicken and beer played a major role in spreading chimaek culture worldwide.
More Than Just Food
Crispy on the outside, juicy on the inside, and bursting with flavors, Korean fried chicken represents more than a meal. It embodies Koreas post-war economic growth, social bonding, and cultural innovation. Today, it continues to evolve while maintaining its iconic status both in Korea and globally.Toward a Healthier Future
In recent years, Korean fried chicken businesses have introduced new innovations to meet the needs of health-conscious consumers. These include reducing oil usage, incorporating organic ingredients, and developing plant-based alternatives for those seeking to cut down on meat consumption.If youd like to try making Korean fried chicken at home, you can find all the ingredients at Rimping Supermarket.
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