Sindang chicken restaurant for after-work beer: oak-fired chicken at

Sindang-dong used to be where I'd go all the time for gopchang (grilled intestines). This time I got a recommendation for a chicken restaurant doing oak-fired whole chicken, chicken stew, and even chicken jeon (pan-fried fritters) — haha ヽ(✿ﾟ▽ﾟ)ノ That place is

Gyeryugwan 📍 15-17 Toegye-ro 87-gil, Jung-gu, Seoul, South Korea, units 102, 103 ✔️ 1-minute walk from Sindang Station Exit 2 ⏰ Mon–Sun 16:00–23:00 ✔️ Last order 22:00 🚗 No parking ✔️ Use nearby public lots

An alley near Sindang Central Market with restaurant credibility radiating from the firewood

Gyeryugwan sits in a small alley you pass through before crossing all of Sindang Central Market. Nearby raw fish and barley rice spots also look promising, but the moment you see the oak firewood piled up on one side and the chickens turning above the blazing fire, you know instantly this is a genuine Sindang-dong favorite!!!

Oak firewood piled up at one side of the entrance.

On the other side, whole chickens turning round and round. It was overcast and drizzling that day so it wasn't too hot, but on a scorching summer day it must be intense.

Visited right after work on a weekday — was there a wait?

After finishing my outdoor exploring, in I went! I rushed to Sindang right after work on a weekday and got in without waiting, but the seats filled up fast. My friend said this place usually has a wait, and yep, that checked out. Rain outside, buzzing inside, the vibe was great too (❁´◡`❁)

You order using the QR code on the table. Since we came for the oak-fired chicken, that was a must, plus buckwheat noodles on the side, the assorted chicken jeon I'd never tried, and two beers. Order complete!!!!

The menu board and origin labels. I later found out their chicken stew is apparently the real hidden gem here. Guess I'll have to come back 🤣

How to eat the side dishes and sauces

While waiting for the food, the side dishes arrived: napa cabbage kimchi, radish green kimchi, and white kimchi. Also mayo sauce to go with the oak-fired chicken, herring roe seasoned relish, and a chicken-based ssamjang (dipping paste). We were told to dip the chicken in the mayo sauce, and eat the rice inside with the herring roe and doenjang (soybean paste).

Oak-fired chicken: crisp outside, juicy inside, with rice included

The oak-fired chicken arrives⭐️ Rice stuffed full inside the body, and chicken grilled to perfect crisp-outside-tender-inside doneness. Smoked over oak for more than an hour, so the flavor is incredible. The rice has mushrooms and garlic mixed in, giving it a nourishing feel, and the fat-free chicken skin is so crisp and crackly it practically demands beer.

Can't skip the cheers 🍻 A beer after work is already great, but with delicious food alongside it, even better 🥰

And I'm always Team Chicken Leg, but somehow the chicken breast here was so unbelievably tender and moist.

Dip it in the salt set on the table and Gyeryugwan's chicken breast becomes the best possible bar snack ☺️

Glutinous rice cooked in neungi and shiitake mushroom water

And the rice is so, so, so, so good. Apparently the glutinous rice is soaked in water that neungi mushrooms and shiitake mushrooms have been soaked in first, then cooked. Eaten with the chicken ssamjang, it's exactly what a rice-lover like me wants 👍🏻

House-made buckwheat noodles to finish, meat first then noodles

And this buckwheat noodle dish!! It's an excellent pairing with the oak-fired chicken. Like the sign on the wall says about eating meat before noodles (or drinks before noodles), you simply can't skip these noodles!

The noodles are house-made, blending bitter buckwheat from Jeju with regular buckwheat for optimal flavor! The sauce is also a doenjang seasoning slow-simmered with chicken and butter, they say. From the noodles to the sauce, so much care goes in that of course it tastes incredible — the kind you inhale without thinking!!!

The garnish on top looks like sliced boiled chicken. Toss it all together and take a solid bite of noodles with the sliced chicken 😋

Assorted chicken jeon with grilled heart — a first for me

As we worked through the oak-fired chicken and noodles, the last dish arrived: the assorted chicken jeon! Pork neck — wait, chicken neck — breast, leg, and grilled heart, all on one plate! Served with scallop relish and onion soy sauce. This place really puts thoughtful effort into every single dish and side, down to the smallest detail, and you can feel it.

Jeon made from chicken was a new one for me, but the taste is top-notch 👍🏻 Especially the grilled heart! First time trying it — plump and chewy, not a bad first encounter haha. My husband was very pleased too, saying it's on a completely different level from the grilled heart skewers you get on the street.

It also goes great mixed in with the buckwheat noodles. The jeon can be a bit greasy, but paired with the doenjang-seasoned noodles, it's the perfect finish.

A confirmed favorite for oak-fired chicken in Sindang

Honestly, it had been ages since I enjoyed a chicken dish this much instead of fried chicken. Just like my friend said, confirmed: Gyeryugwan is a Sindang favorite for oak-fired chicken 👍🏻👍🏻 Next time, I've got to go back for the chicken stew 😋