Their fried chicken uses less oil and very crispy. They warn you when you order that the food will be out 30-45 minutes after so please call ahead or be prepared to wait. They sure take time cooking (draining oil out) and no one minds waiting since it really doesn't feel greasy but very crispy and a great flavor too! Worth the wait.

You can also order take out as well. I've tried taking a picture of dine in too but the pictures weren't good at all. Sorry. But basically you just get the same thing as the take out. My family started to attack the chicken so I kinda had to stop them and take a picture before all the chicken is gone LOL. Can you find the bone?

When you order the options you have to choose from are the following:

1. wings or drumsticks or mix (I choose wings)
2. soy garlic sauce or hot sauce (I choose half & half)
3. Medium or Large (Usually Large)
and if you are stumped or confused, servers seem to speak English pretty well and nice enough so don't be afraid to ask!

With every chicken dish comes pickled radish that's perfect pairing with fried chickens like coleslaw or pickles. Yum Yum! Of course, you can ask for seconds!
Also if you are dining in rather than the take out, you HAVE to ask for the salad.
I've asked the servers and they told me that they ONLY GIVE you the salad only when you ask for it.
I don't know why but that's their way.
With salad and pickled radish on your side you are good to go! Yum~

One thing that bothered me was that VA still allows indoor smoking...(MD started no smoking law) so that was one thing that bothered me but other than that good service, good food, and stuffed belly. I was happy!

Please feel free to share you thoughts about this Restaurant!
Or you wanna try making your own? Click Here for the spicy wing recipe!

Bonchon is located at:
6653 Little River Tpke
Annandale, VA 22003
(703) 750-1424
www.bonchon.com

Basically Kimchi can be divided into three basic groups by their ingredients;
Baechu (Napa cabbage) Kimchi, Mu (daikon/radish) Kimchi, and Yachae(vegetable) Kimchi.

You may have thought there's only one kind of Baechu Kimchi, but there are Pogi (whole napa) Kimchi, Mahg (cutted-quick version) kimchi, Bossam (wrapped kimchi), and Baek (white or without hot pepper.) These are varied by how they are made with the same ingredients except for the Baek Kimchi which doesn't include any hot pepper. So if you are not really into or can't eat any spicy stuff you should try white Baek Kimchi. (whole Napa cabbage) Kimchi

Pogi Kimchi was traditionally made in large amounts to be stored to be consumed during the wintertime (all that fuss with super large earthenware jars called 'jangdok' getting buried underground during the wintertime.) However, we've never tried that when I was living in Korea so I can't say anything else about that. Anyhow there's no need to store Kimchi 'down there' anymore with the wonderful refrigerator uniquely designed only for storing Kimchi. I don't have it, but it would be nice if we have one. If you have one show it off please.

Another group of popular kimchi is Mu Kimchi. There are Ggakdugi (cubed radish), Dongchimi (radish in water), and Chongak 'Bachelor' (altari radish) Kimchi. Ggakdugi can be cut in different size cubes too. If I remember right, the bigger the radish cubes are better the taste will be. But if that supersizing is too much for you, don't push yourself too much. And Dongchimi' can be eaten as it is or can be used to make the base soup of 'Mulnaengmyun,' a cold noodle soup.

Last, but not least, are the Vegetable Kimchi group. We will look at other special kimchi varieties later on, but the major ones are Oisobaegi kimchi (cucumber), Buchu (garlic chives) Kimchi, Pa (Scallion-wow!) Kimchi, and just regular plain old cabbage Kimchi (yes, the one you regularly use for coleslaw.)

Whew, that's about it for now. Enough about facts, facts, and facts. Next time, we'll post Pogi Kimchi recipe. Till then...eat lots of Kimchi!!

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Homemade Kimchi vs Store Bought Kimchi

Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer. Source:Health.com

If you are here that means you know what I’m talking about. Just the thought of freshly cooked steam rice with Kimchi on the top just makes Kimchi lovers’ mouth water.

But what is Kimchi anyway?

There are many kinds of Kimchi. But mainly, Kimchi is made of vegetables like Napa cabbage, cucumber, and radish, flavored with hot pepper, garlic, scallions, ginger, and fish sauce. Kimchi is ready for serving when it is fermented, but there are non-fermented Kimchis as well. I will talk about them later on.

Since Kimchi is considered an essential part of Korean dinner table, it is the representative of Korean cuisine.

Kimchi wasn’t very red and hot from the start. Kimchi originated around 700 AD simply as pickled vegetables and Kimchi we commonly know today, the red spicy one, emerged only after 1600 AD.

Also, you may have tried only the Napa cabbage Kimchi, but there are so many different kinds of Kimchi. ‘Kimchi’ just describes the process of making fermented vegetables and not only the fermented Napa cabbage. The possibilities are limitless. Just about any kind of vegetables can be made into Kimchi and not every Kimchi is RED! We will look further into different kinds of Kimchi in the future.

Why eat Kimchi?

Besides the wonderful taste that hooks people to want some more, it’s healthy! According to Health.com Kimchi is one of the top five of “World’s Healthiest foods,” for being packed with vitamins, aid digestion, and even may prevent cancer. Furthermore, in July 5, 2001 Codex approved Korean Kimchi based on their international food standard. So it’s healthy and safe to buy or make your own Kimchi.

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Kimchi Facts:

Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi