Get Korean chargrilled chicken with chewy rice cakes in Melbourne's southeast
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Korean fried chicken may have gone global, but chargrilled versions – known as tongdak-gui – are just as beloved back home. Seeing the popularity of Aussie chicken shops, Smoky Hen co-owner Scott Lee returned to Korea to research tongdak-gui before bringing it to Melbourne.
His chicken is brined for 24 hours, then slow-roasted over oak wood on a rotisserie imported from Korea. While the method is traditional, the sauces – garlic cheese, habanero-apricot and galbi (soy and sweet garlic) – speak to the tastes of younger generations.
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