During a recent trip to Daejeon, I explored the Jungangno Station area — known for its old, nostalgic restaurants that have stood the test of time. I’ve been trying to visit a few local spots whenever I head up from Sejong, and this time, I finally made it to Seoul Chicken (서울치킨), one of Daejeon’s long-loved no-frills fried chicken joints.
This place is famous for two things: its retro-style whole fried chicken and its spicy chicken offal stew (dak-naejang jjigae) — a dish that pairs perfectly with cold beer or soju. It opens at 5 PM, which tells you right away that it’s more of a drinking spot than a lunch place.
📍 Getting There
I walked from Daejeon Station, which took about 25 minutes. The most efficient way is to head underground through the Jungangno shopping passage and come up near Exit 4. The walk itself gives you a glimpse of Daejeon’s older downtown charm.
🍗 What We Ordered
We went for:
- Half & Half Fried Chicken (반반치킨) – half original, half sauced.
- Small Dak Naejang Jjigae (닭내장찌개) – spicy chicken offal stew.
- Cream Draft Beer (크림생맥주) – smooth and foamy.
To be honest, it was a bit too much food for two people (especially if you’re a light eater), but it would be perfect for three.
The side dishes were simple but fresh — pickled radish cubes and shredded cabbage with a tangy ranch-style dressing (not the usual Korean mayo-ketchup mix).
🍺 Beer & Vibes
The cream draft beer was smoother than regular draft — maybe a touch too soft, but it stayed cold for quite a while. The open kitchen was a nice touch too — you can see the chicken being fried right in front of you, which always gives me confidence about cleanliness.
The place was quiet at 5 PM, but by 7, it filled up with locals — office workers, regulars, and a few groups of friends. You can tell this is a neighborhood favorite, not a tourist trap.
🍴 The Food
The fried chicken had that classic 80s Korean fried chicken vibe — light batter, slightly salty, crispy but not greasy. You can tell they use fresh chicken; even the bones looked clean and white.
The Yangnyeom (sweet-spicy) sauce was unique — a mix of gochujang-style heat with a ketchup-tangy sweetness. Almost like spicy tteokbokki sauce but lighter. Not too sweet, with just enough acidity to keep you reaching for more. Definitely a flavor that could build a loyal following.
The Dak Naejang Jjigae was exactly what you’d want with soju — spicy, rich, and full of chewy chicken gizzards, intestines, and other offal. The broth was deep and punchy, something between fish stew (maeuntang) and dakbokkeumtang. It can get a little salty as it boils down, so adding a bit of water helped balance it out.
I wish they included minari (Korean water dropwort) by default — it would’ve added some freshness — but still, the flavor was bold and satisfying.
🐓 Overall
Pro tip: The restroom isn’t great, so… plan ahead.
Also, they do accept Korea’s “Onnuri” gift certificates — though the part-time staff didn’t seem aware when I visited.
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