Most jjimdaks are braised chicken, but Chir Chir has their chicken fried before braising in soy gravy and adding on jjolmyeon (Korean chewy wheat noodles), topokki (Korean rice cakes) and beansprouts. The chicken chunks are thinly battered, slightly crispy and savoury-sweet, but I also found it to be a little jelak after a while. They serve this in both spicy and non, and the former isn’t your usual level of spice so only order it if you’re a fan of stronger heat!

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