A Restaurant : Fried Chicken, the Frypan : Franchise in Korea

the Frypan ★★★★☆
더 후라이팬

Western Food / Casual Dining 

the Frypan is the comfortable and simple place that goes with the modern trend. It started as a small restaurant on the corner of Hongik university street.  Making more stylish and glamorous atmosphere that meets women needs, the owner made 'a very different chicken restaurant.'. With distinctive crisp of the chicken with 10 kinds of spice mix, it fascinates the women taste buds.

"I love the potato chips under the chicken. It gives additional pleasure for the dish." " I like the interior that is unique and I feel asif I were in the kitchen frying chicken" "I am so impressed by its fresh beer that goes well with chicken, and the beer glass is distinguished in size!"

Menu : Chicken Tender without bones(16,800won/ salad set : 22,800won), Drumstick without bones(16,800won/ salad set : 22,800won), Chicken Tender and Drumstick(25,800 won/ salad set : 313,00won)
Spiciness : ◆◇◇◇◇ (Not Much)

Opens : 17:00 ~ 24:00
Location : At Sangsu station, walk to back gate of Hongdae. It's near the Ministop convenience store.
Phone : 02-3143-7856            
Address : 93-1, Sansudong, Mapogu, Seoul
Budget : around 10,000won
Homepage : http://www.thefrypan.co.kr

Branch : Sajik, Busan(051-504-7792) 

<Restaurant exterior and interior>

the frypan
the frypan
the frypan
<google map : Location above>

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Korean Food : The Most Popular Fruit : Do Koreans Eat a Box?

Do Koreans eat a mandarine box?
Yes, that’ right, but it’s metaphor.


Koreans eat a box of the mandarine every winter. According to the Korean agriculture institute, the mandarine is announced as the No.1 consumption per capital with the record of 15.4kg per person. It follows with the apple with 9.9kg and asian pear with 8.0kg. There is the huge consumption gap from the no.2, apple. The more surprising fact is that it occurs only in winter, the limited season.

When Koreans buy mandarines from the supermarket, we don’t buy few kilograms of the plastic bag. We usually buy a 10kg of box or order a heavy box through the internet. Then, we enjoy mandarines as they want.

Korean often says that I ate one box of mandarine for few days and my fingers turned yellow. we eat the huge amount of mandarine just peeling them by hands. We don't cook or use them in the dish. We eat them just raw and fresh. As peeling it with their finger, the juice of it colors all finger-tips and nails. Some people time to time show off their hand to friends as if they want to prove their saying.

Koreans love to eat mandarines.

When you come to Korean in winter,
you should lie on the floor peeling mandarines,
                                                   and dye your fingers with yellow.



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Korean Food : Why is Korean Persimmon so Special?

When I think of " A autumn scenery in Korea",

                                                                  I definitely come up with this.

This is a Gam 감 tree. Do you happen to know what the Gam is? No clue? Someone might think it looks like a Persimmon tree or Kaki tree. I would say yes and also no. Because I believe that Korean Gam is different from other persimmons around the world.

For the one who does not know what the persimmon is, I give you brief introduction of this, but by supported by Mr.wikipedia. Before meeting him, I should inform you of the saddest fact about the name of the variety. Yes, feeling sorry for our Korean Gam, it is classified as a Japanese persimmon by Mr.Wiki. Haha. But In case of your curiousity, I give you Gam info through this.  

Japanese persimmon

Diospyros kaki, better known as the Japanese Persimmon, Kaki Persimmon (kaki [
]) or Asian Persimmon in North America, is the most widely cultivated species of the Diospyros genus. Although its first published botanical description was not until 1780, the kaki is also among the oldest plants in cultivation, known for its use in China for more than 2000 years.

  The persimmon (kaki) is a sweet, slightly tangy fruit with a soft to occasionally fibrous texture. This species, native to China, is deciduous, with broad, stiff leaves. Cultivation of the fruit extended first to other parts of east Asia, and was later introduced to California and southern Europe in the 19th century, to Brazil in the 1890s, and numerous cultivars have been selected. A variety is Diospyros kaki var. sylvestris Makino.

You could not have eaten Gam (Korean persimmon) throughout your life, but it is not that surprising to me. Because 90% of the production of Kaki are made from East Asia ; China, Japan and Korea. I do recommend you try to taste these sweeties in fall. The Gam usually gets harvested between October and November, so it is proper season to try it.  

persimmon tree

                                                    <a persimmon tree in Tomong's>

I have two Gam trees at home. I used to break the branches with some ripe Gam on in autumn and bring them to my school to decorate my classroom. I got some compliment from my teacher that I brought the autumn atmosphere to my classmates. I tended to feel proud of my Gam branches.
In my village, especially my neighborhood, some houses have Gam trees and they distribute or exchange Gams to neighbor to express their affection to each other. Still, they do and I appreciate that. As you can see here, I do have a number of memories with Gam since I was young. If your Korean friends live in the suburb or has relatives living there, they might have some stories or memories about Gam. Because In the southern rural areas in Korea, It is not that rare to have persimmon trees in the garden.  

Major Varieties of Persimmon

Korea has three major varieties of persimmon ; there might be more than 20 varieties but they do not account much, so I just omit them. 

 Fuyu persimmons (DanGam 단감) : distinguished by their "flat" bottoms and squat shape. Fuyus should be more orange then yellow and are at their best when just barely a teensy bit soft. They will ripen after picked, so buying rock-hard fuyus and allowing them to ripen at home can be a good strategy. Fuyus are commonly eaten raw, often sliced and peeled and salads. They have a mild, pumpkin-like flavor.

Hachiya persimmons (Hongsi 홍시) : mouth-puckeringly tart unless absolutely, supremely ripe. Ripe hachiyas are unbelievably soft - and are often almost liquified into a silky smooth pulp inside. They are elongated and oval shaped. They will ripen once picked, so you can let them soften on the kitchen counter until ready to use.

Bansi 반시 : One of the most famous products among the delicious Hongsi, the fully mellowed ripe persimmons is a seedless, flat Hongsi called Bansi.

For the nutiritional facts, it  is recommendable to eat the Gam. It contains sufficient amount of vitamin A, C, also high in fiber and other numerous health-benefits. They are used as the remedy for stomach ailments and diarrhea. It also lowers the blood pressure and relieve a cough.

Chungdo(Cheongdo), Gyeoungsang province

When you travel to Korea or try to stay long in Korea, I tell you to visit Chungdo(Cheongdo), Gyeoungsang province. It is the one of the two well-known local areas, the other is Sangju. Chung do flat persimmon takes up about 20% of the national persimmon production amount.

Chungdo is famous for Bansi 반시 named after the shape of portable dining table; Ban in Korean. You can see hundreds or thousands of Gam trees on the street while driving, riding or walking in Cheongdo. Especially when those trees combine with korean traditional country-houses, it creat heavenly beatiful natural scenery. Moreover with the red and yellow leaves of maple and Ginko trees, it bangs your heart. You must not miss it if you stay in Korea in the month of October and November.

Chungdo Gam tries to differentiate their products from other places and make the Gam brand. To creat something new, they made diverse version of Gam, such as a Iced Hongsi called Gamdong. 

<Iced Hongsi , Gamdong ; produced by Gamnaru >

Why is Korean Persimmon so speacial?

The taste is the best. As there exist hundreds cultivars of persimmon and all have different tastes and textures. Above them, Korean persimmon as loved fruit among Koreans has been improved and developed to a valued producted. Korean proudly show our persimmon to world market. It recieved pretty good attention from the world.

Also, it goes with Korean life. I live on the Korean home and streets, also stay alive within Koreans' memories. You can have pretty good story-nibblings with Korean friends while eating them. You also can hear Korean say the life is so bitter like an astrigent persimmon  or so sweet like Fuyu(Dangam) or Hashiya(Hongsi) persimmon.

If you want to taste one piece of Korean life-going
                                               you must try Korean persimmon.


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韩国气候和风土适合发展农业﹐早在新石器时代之后就开始了杂粮的种植﹐进而普及了水稻的种植。 此后﹐ 谷物成为韩国饮食文化的中心﹐ 并在三国时代后期形成了以饭﹑菜分主 ﹑副食的韩国固有家常饭菜。以后发展了饭﹑粥﹑糕饼﹑面条﹑饺子﹑片儿汤﹑酒等谷物饮食﹐也带来了用黄豆做成酱引子后﹐再做成黄酱之发酵饮食的发展。不仅是栽培的蔬菜﹐在山野中自生自长的野菜也种类繁多﹐皆可用来做成凉拌菜﹑饭团﹑素菜﹑泡菜等﹐随季节有变化地点缀餐桌。
历来﹐ 在药食同原的食观念下﹐生姜﹑桂皮﹑艾蒿﹑五味子﹑枸杞子﹑沙参﹑桔梗﹑木瓜﹑石榴﹑柚子﹑人参等药材被广泛用于饮食的烹调上。 调理出参鸡汤﹑艾糕﹑沙参﹑凉拌菜等各种食物﹐以及生姜茶﹑人参茶﹑木瓜茶﹑柚子茶﹑枸杞子茶、决明子茶等多种茶品。 调料和香料在韩国也被用作药品,认为葱﹑蒜﹑生姜﹑辣椒﹑香油﹑芝麻等都有药性。 韩国人的日常生活以米饭为主食﹐再配上几样菜。主食主要是大米饭混合小米﹑大麦﹑ 大豆﹑小豆等杂谷而做的杂谷饭。   
副食主要是汤﹑酱汤﹑泡菜﹑酱类﹐还有用肉﹑平鱼﹑蔬菜﹑ 海藻做的食物。 这种吃法不仅能均匀摄取各种食物﹐也能达到均衡营养的目的。
主食有米饭﹑粥﹑面条﹑饺子﹑年糕汤﹑片儿汤,副食有酱汤、烤肉、酱肉﹑炒肉﹑野菜﹑蔬菜﹑酱鱼﹑干鱼﹑酱菜﹑炖食﹑火锅﹑泡菜等多种多样的种类。除了这些日常饮食之外 ﹐韩国饮食还包括多种多样的糕饼﹑点心﹑茶﹑酒等,以及各种发酵食品。
韩国饮食包括:每天重复的日常饮食﹐一生中必经的重大仪式准备的食品﹐祈求丰年和丰渔时准备的的丰年祭、丰渔祭饮食﹐祈祷部落平安而摆的部落祭饮食﹐还有悼念过世的人而摆的祭祀食品等,同时也随季节的变化而做一些时令小吃。韩国的季节美食风俗是人与自然智慧的结晶﹐在营养学上很科学。例如﹐正月十五吃核桃整年不会生疮﹐ 这是以补充所缺脂肪酸﹐有效防止皮肤的烂﹑癣﹑湿疹的科学说法为依据的。而立春吃春天的野菜﹐既有迎春的感觉 ﹐又能补充因过冬而缺的维生素。

Brought from : http://chinese.visitkorea.or.kr/chs/FO/FO_CHG_6_1_1.jsp

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Korean Food : Chicken Dish : Chuncheon Dak galbi.
                                           After the last class of the day,

Around 6 o'clock after the last class of the day ended, my class mates and I went out to have dinner near the university. We prowled about looking for delicious food within limited areas around school. We often get dragged by sweet and mouth-watering smell from somewhere. Later, we found us sitting on stalls feeling full out of what we ate. After school, we were happy with that food.

what is That, Mr. Wiki?

Dak galbi
Dak galbi, also romanized dalk galbi, is a popular South Korean dish generally made by stir-frying marinated diced chicken in a gochujang (chili pepper paste) based sauce, and sliced cabbage, sweet potato, scallions, onions and tteok (rice cake) together on a hot plate. It is a local specialty food for the city of Chuncheon, Gangwon Province, where dak galbi originates. Because of its origin, the dish is also called Chuncheon dak galbi.

, it was Dakgalbi.

We, university students, love it  
                                    because of three reasons
First of all, Dakgalbi solves two issues; tastes and nutrition. it contains much protein. Especially, chicken, white meat is well-known for less fat and high protein contains. Almost every youngster including on-a-diet girls indulged to chicken. They believe chicken will help build their muscles, not fatten their belly.

Good medicine is bitter to mouth. However, it doesn’t seem to apply this time. Dakgalbi is yummy enough to be a big fan of it. Pepper paste based sweet sauce just covers diced chicken and vegies. Cabbages and onion soaked in sauce will vary the taste of dish. Sesame leaves add its distinctive flavors on it. You cannot omit rice-cake and sweet potatoes as adding. Rice-cake offsets the spicy taste and gives chewy texture. Sweet potatoes are only sweet ingredient in the dish, and it takes a role of delights out of spicy kingdom. No ingredients should be missed. All the elements work harmonically and create heavenly sweet spicy plate.

Yes, Dakgalbi pleases nutritional needs as well as tastes buds.

Secondly, it needs low budget. Students should spend within their allowance. Some of them are rich enough not to worry but most students must consider their limit. How much does Dakgalbi cost? It costs around 8,000 won per portion. (You must order at least 2 portion to get served. The owner will not take it if you order one. Because too small amount cooked doesn’t taste good.)

You might think it is not that cheap compared to other ordinary dishes such as Kimchijjigae(김치찌개) or fried rice(Bokkeumbab, 볶음밥), that cost about 5000 won per portion. That is true, but you didn’t consider the feature of this food.

Dakgalbi is used not only as the main dish for a meal, but also as side dish for drink. You can see many tables with soju(소주) or beer(Maekju, 맥주) in Dakgalbi restaurant. Owing to sweet, salty, and spicy taste, it is a perfect dish for drinking. In other words, you can eat and drink at the same table at one time. It will let you save another round and spend less money in the end. Let’s suppose that you have Kimchijjigae as a meal and move to another place to drink. I will cost you more.


The history of Dak galbi 

The history of Dakgalbi date back from 1950. Around that time, pork rib was famous in Chuncheon. Suddenly, because of frequent pig crisis, the supply of pork became unstable. The pork restaurant owners started to use chicken inplace of pork, since chicken rather easily get obtained from nearby poultry farms.

Around 1970, numerous kinds of restaurants transformed into Dakgalbi restaurants. They fried Chicken on a particular large round flat pan called ‘Bull-pan’ (불판) in Korean, and made by Hupyeong pan-factory. They began to make Dakgalbi weigh more by adding extra vegies. The first Dakgalbi looked different from the present one. Chicken was skewered and fried by lumps because the chef was not skillful enough to slice the meat. Dakgalbi restaurant was full of day laborers having rests with drinking and eating.

Around from 1975, university and college student began to hold school-parties at Dakgalbi restaurant. They are facsanated by great taste and cheap price. Chuncheon contains army corps as well as numerable universities. Soldiers enjoyed as much Dakgalbi as students did. As a result, it is often called as ordinary-people-galbi(seomingalbi,서민갈비), university-student-galbi(daehaksaenggalbi, 대학생갈비) or soldiergalbi(guningalbi, 군인갈비).

Around 1992, people add rice-cake to Dakgalbi. A High-tempered person could not wait until the meat was well done. They need to fulfill their appetite while waiting. Sweet potatoes was put for two purposes. The first is to sweeten the dish and the second is to judge whether the meat is cooked or not. If sweet-potatoes soften and tender, the meat is also ready to eat. (Although one variation, Dakgalbi without bones, does not follow this rule, meaning meat sometimes cooked quicker.)


In 80’s, Dakgalbi became well-known national-wide through the media. It expanded its boundary from Chuncheon to throughout the nation. In 90, in Dakgalbi alley, there are 20~30 Dakgalbi specialized restaurants.

Later on 2000, southern east Asian tourist travelled to chuncheon thanks to Korean drama influence.  Due to Kyungchun line that connect Chuncheon from Seoul by subway, it gets more popular in flow of Seoul citizen and foreign tourists.

How to Get to Dakgalbi Alley

To get to Chuncheon station.

You must go Sangbong station fist to take Gyeongchun Line.
At Sangbong station,
you take the subway that comes every 20 minutes.
It costs you 2,500 won (using metro-card).
It takes 1hour 5minutes to 1hour 20 minutes to get there.

To get to Dakgalbi Alley
(Dakgalbi golmok, 닭갈비 골목)

First, you can walk there for 20 minutes from the station.
Otherwise, you can take a taxi on the opposite side of the station.
You just ask a taxi driver to get to Myung-dong, Dakgalbi golmok(명동, 닭갈비 골목)
There are so many visitors coming here, so it doesn't matter how well you prounce it. 
It costs you only the regular fare maybe about 2,500 won.
When you see that pillar(the picture above), you can surely get off.
And enjoy!

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