I always have a thing for the soy flavor in Korean food, because it encompasses sweetness amidst the saltiness. So tell me how not to drool over these succulent pieces of roasted chicken thigh, so beautifully glazed in BBQ and soy sauces. Makes a good dish with the warmly steamed Korean rice on the hot plate, mixed with seaweed flakes, flying fish roe and sesame seeds, which I thought was somewhat an inclusion of Japanese element. But a tinge of savory is always welcomed to balance out the overall flavor.