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Culture / Foodie Events

Chicken and Rice

BY Laurann Claridge // 02.17.15

Korean fare is on trend. And, what’s trending within this kimchi hot cuisine? Korean fried chicken. Fusing Asian spices and flavors with the cuisine of their forbearers, husband-and-wife duo Jason and Mary Cho are bringing the fried chicken shack concept to the museum district with a piquant twist. Dak & Bop — Korean for “chicken and rice” — has quickly gained a following in the Korean community and beyond.

Dak & Bop Restaurant
Dak & Bop Restaurant

Made-to-order wings, chicken strips and drumsticks are twice-fried then bathed in one of four sauces: a kicky sriracha, soy-garlic blend, hot and spicy (a mélange of Asian peppers and spices) and our fave, a mix of the last two. Order in combos or by the piece, and don’t forget the dipping sauce — we recommend spicy mayo. Flavor the half-hour or so it takes for your chicken to emerge from the bubbling oil with chicken baos — marvelous fluffy Chinese-born buns, stuffed here with boneless Korean fried chicken slices, citrus slaw, pickles and duck sauce ($7 to $9). Pair your meal with an icy seasonal beer, sake or glass of wine, along with parmesan fries ($8). If they’re offered, request the kimchi fries; we’re told this occasional special, along with kimchi empanadas and rice dishes, will soon find a permanent place on the menu. Dak & Bop, 1801 Binz, 713.528.0280, dakandbop.com

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