The whole table, arriving at once.
"Basak" (바삭) is the sound a proper crust makes. We double-fry for it, glaze while it's screaming hot, and bring it out to share — with cold beer and pickled radish, the way it's meant to be eaten.
Soy garlic wings간장 윙
Radish & a cold one치킨무 · 맥주
Sweet-spicy양념Why it's fried twice.
A single fry cooks the chicken. A second fry, after a rest, drives out the moisture at the surface and sets a thin, glassy crust that stays crisp even under a wet glaze — and even in the takeout box. That crust is the entire point of the restaurant.
First fry
Cooked through at a lower heat, then pulled and rested.
Rest
Steam escapes; the surface dries so the next fry can crisp, not steam.
Second fry
Hotter and fast — sets the glassy, lasting crust.
Glaze hot
Tossed the second it's out so the glaze grabs but the crust holds.
Build the table.상 차리기
Tell us how many are coming and we'll set a shared table — chicken, sides, and drinks in the right amounts. Everything's meant for the middle.
Table for 4
함께Sauced, plain, or both.
The Korean move is 반반 (banban) — half the order glazed, half left crisp and plain, so the crust speaks for itself on one side and the glaze shines on the other.
Sauced 양념
Tossed hot in your glaze — soy garlic, sweet-spicy, or gochujang. Glossy, sticky, loud.
Plain fried 후라이드
Just the double-fried crust, salt, and the chicken. The purest test of the fry.
Wings
Flats & drumettes, the most surface-to-crust.
Drumettes
All little drums — easy to share, easy to hold.
Boneless
Bite-size thigh pieces (real thigh meat, not breast nuggets).
Whole bird
A whole cut-up chicken, the classic order.
Flavor first — heat's separate.
Each glaze has its own personality. Heat and sweetness are shown on their own scales, so "spicy" never hides how a glaze actually tastes.
Soy garlic 간장
Savory, glossy, deeply garlicky with a soy backbone. The one everyone agrees on.
Sweet-spicy 양념
The classic yangnyeom — sweet, tangy, a bright chili kick. Sticky and addictive.
Gochujang 고추장
Fermented chili paste — funky, deep, more savory heat than sugar. For the table that wants a real kick.
Scallion 파닭
Plain fried, then piled with a mountain of fresh slivered scallion and a light soy dressing. Fresh, sharp, barely any heat.
What goes with.
Pickled radish isn't optional — it's the reset button between bites. The rest are here to round out the table.
Pickled radish
Cubed, sweet-tart, cold. Cuts the richness — the essential side.
Tteokbokki
Chewy rice cakes in a sweet-spicy sauce.
Cheese fries
Fries under melted cheese & scallion.
Sesame slaw
Crunchy cabbage, sesame, rice vinegar.
Steamed rice
Per bowl.
Steamed egg
Silky, savory, warm.
The drink is half the tradition.
Chi-maek (치맥) — chicken plus 맥주 (beer) — is a whole way of spending a night. Cold and easy beats big and boozy here.
Beer
Crisp Korean & local lagers, ice-cold, on tap and by the bottle.
Soju
By the bottle — plain or fruit. Made for sharing over chicken.
Highball
Whisky soda, lemon — light, fizzy, cuts the glaze.
Zero-proof
Barley tea, sparkling yuzu, NA beer — real options, not an afterthought.
Drink list is demonstration content. Soju/beer service subject to local licensing.
Bring everyone.
Basak is built for a crowd late — birthdays, after-work, the whole team. For six or more, or a party, tell us ahead and we'll hold a long table and fire the chicken in waves so it lands hot.
- 단체Big tables (6+) — reserve ahead, chicken fired in waves
- 포장Takeout & delivery packed to hold the crunch — glaze on hot, box vented
- 파티Party platters — half & half, radish, and drinks for the group
Ordering & waitlist would run through an external platform; this form starts a group inquiry.
Open when you want it.
Downtown · nearby garages
4pm–1am
Fri–Sat till 2am
Kitchen till close
Bar first-come · big tables reserved · step-free entrance
hi@basak.example
Hours & location are demonstration content.