Chicken restaurant in Jung-gu, Seoul: juicy assorted jeon at Gyeryugwan

Gyeryugwan (계류관), which appeared on Fun-Staurant, is somewhere I have visited several times—and it was so delicious that I came back again. Just as you would expect from a famous Sindang Station restaurant, it was seriously, truly so good!! The second I took a bite, I thought, chicken can be this moist?? This was such an unusual transformation of chicken, on a whole different level from any chicken I have had before!! Let me show you right away.

Gyeryugwan near Sindang Station: location and waiting

Gyeryugwan exterior

It is behind the IBK Bank by Exit 2 of Sindang Station. You cannot come by private car, so you will need to use a nearby public parking lot. It is close to the subway station too, so I recommend taking public transit.

Even on a weekday evening, there were groups ahead of me in line, and I feel like there is always a wait whenever I come here. A famous place indeed.

Gyeryugwan menu and makgeolli

Gyeryugwan menu board

• Oak wood-fired neungi mushroom chicken ₩23,000
• Assorted chicken jeon ₩25,000
• Chicken gizzard and scallion fritters ₩15,000
• Chicken doenjang makguksu ₩13,000
• Chicken neck-meat tangsuyuk ₩15,000
• Chicken meatball jeon ₩15,000
• Soupy chicken feet ₩15,000
• Mul makguksu ₩13,000
• Chicken gukbap-style soup ₩13,000

There were lots of different makgeolli (Korean rice wine) to have alongside the delicious dishes, including many I had never seen before.

Inside Gyeryugwan, featured on TV

Gyeryugwan is a restaurant noticed by all kinds of broadcasters. It has appeared on Fun-Staurant, The Restaurant With a Line, Live Today, Live Today Evening, The Self-Made Millionaire, and various YouTube channels, so I was really excited. It is always full of people, so the taste is definitely guaranteed.

The basic side dishes were napa cabbage kimchi, young-radish kimchi, white kkakdugi (cubed radish kimchi), ssamjang (savory dipping paste), and herring roe jeotgal (salted seafood).

Just how moist is the oak wood-fired neungi mushroom chicken?

The signature oak wood-fired neungi mushroom chicken, ₩23,000, is stuffed with glutinous rice and wholesome ingredients, then roasted over oak firewood for more than an hour.

It is a delicious yet wholesome dish: the chicken is brined with assorted spices for 24 hours, then filled with neungi mushroom rice.

Ordinary whole roast chicken is usually dry, right? This was incredibly moist, and the glutinous rice made it wonderfully chewy—so good. Mushrooms are the key ingredient here: the glutinous rice is soaked and cooked in water used to rehydrate neungi mushrooms and shiitake. That rice is unbelievable. I wish I could order an extra serving of just the rice!! This is seriously delicious. And because it is smoked and roasted over oak for over an hour, the meat has excellent flavor too.

Have it with the unusual chicken-based ssamjang and the jeotgal made with squid, octopus, herring roe, sunflower seeds, pumpkin seeds, and black sesame—honestly, I had never had chicken this delicious and moist in my life.

I had never seen this sauce before, but dipping the chicken in it made the flavor richer, so it suited my taste even better.

The even-better assorted chicken jeon

Another dish was the assorted chicken jeon, ₩25,000, made up of chicken thigh, neck meat, heart, breast, and pepper meatballs made by mincing breast meat and breast cartilage.

Personally, I liked this assorted jeon even more. It truly does not have the texture of chicken as I know it. There was not a trace of dryness—just moist, juice-filled bites.

I started with the chicken heart, and I thought, were chicken hearts always this tender? I fell for it immediately.

How can it be this moist? I was amazed with every bite.

This assorted jeon felt refined and was insanely deliciousㅠㅠ Wow... a place where waiting does not feel like a waste at all. I want to come back agaiiiin.

Crispy chicken gizzard and scallion fritters

The chicken gizzard and scallion fritters, ₩15,000, are made by brining chicken gizzards for three hours, then frying them crisp in a scallion batter.

You absolutely have to try this too. Every single dish was delicious, and it was almost amazing that chicken was the main focus of them all. As expected, Gyeryugwan really did what Gyeryugwan does.