The Ggotnim Way
WHY KOREAN FRIED CHICKEN HITS DIFFERENT.
Owner Choi Hyun-soo (최현수) opened Ggotnim in a strip-mall corner of Annandale in 2018, named after his late grandmother's pet name. The chicken? Pure obsession. The three-panel version, for the uninitiated:
01
🧂
WE BRINE.
THEN WAIT.
24-hour buttermilk-and-soy brine. Every batch. No shortcuts. The flavor goes into the chicken, not just on it.
02
🔥
WE FRY.
TWICE.
First fry cooks it through. The chicken rests. Second fry — hotter, faster — creates that glass-thin shatter you know from Seoul.
03
🌶️
WE SAUCE.
OR DON'T.
Original Crispy goes naked. Yangnyeom gets sticky-sweet gochujang. Buldak gets the fire. You pick. We deliver.
