With no indication of slowing down, Bonchon has recently confirmed new development agreements in France and Australia. The global franchise has been spreading its reach around the world ever since with a notable presence spanning nine countries with more than 400 locations. Just four short years later, in 2006, Bonchon went on to establish itself in the U.S.
Photo by Bonchonīorn in Busan, South Korea in 2002, Bonchon’s founder, Jinduk Seo, dreamed of sharing his favorite flavors with the world. Bonchon also offers an authentic Korean fusion menu with Bibimbap, Japchae, Bulgogi, and more.īonchon is well-known for its signature Korean double-fried chicken. Every piece of chicken is hand brushed to make each bite perfectly flavorful. Photo by Bonchonīonchon is known for its signature made-to-order Korean fried chicken that is hand battered and double-fried to achieve its signature, crave-worthy crunch, and proprietary sauces crafted in the Bonchon global kitchen in Busan. "In the next five years, we will be implementing ongoing strategic shifts in operations, the supply chain, and technological innovation to remain on the current growth trajectory," Kim added.īonchon currently has nearly 400 stores worldwide. This particular delivery service adjustment brought about a significant source of revenue, accounting for 40% of Bonchon Vietnam's monthly revenue in 2022.Īdditional franchise support has been driven by the integration of newly acquired experienced team members and field business consultants who guide best practices, customer service, food quality, and menu strategy. Moreover, with the ability to enter the zeitgeist and respond quickly to market sensitivities, Bonchon Vietnam stayed in the game of the door-to-door delivery era by working closely with home delivery units. In addition, simplified adjustment and focus on important factors in the operating system have enhanced service quality and customer experience across Bonchon stores nationwide. The store's innovation in terms of design boasts advantages in brand identity and introduces the image of our Bonchon stores to a younger, trendier customer base. Innovation of the store design as well as fine-tuning of the operating system also greatly contributed to Bonchon Vietnam's performance. These strategic shifts have not only allowed Bonchon to build our revenue even further, but also to continue expanding our footprint with new openings across Vietnam," said Bonchon Vietnam CEO, Mark Kim.Ī Bonchon's restaurant in Ho Chi Minh City. "Sales growth has steadily increased due to strategic enhancements in operations, supply chain, and technological innovation. Bonchon has 15% same-store sales as of Dec.
In October, the company registered a 76% same-store sales increase compared to 2021. After all, not all of us have the same tolerance for heat as Koreans who grew up with spicy food.Īs with tebasaki, the chicken wings are fried twice before they are tossed in the sauce thoroughly until every inch of the surface of the wings, including every nook and cranny, is coated with the glaze.Despite continued industry challenges as a result of the pandemic, Bonchon retained its strong year-to-date sales performance. Chili flakes have been omitted in this recipe for less heat. Korean fried chicken wings are spicy hot because there is gochujang in the glaze while the subtle heat from tebasaki are derived from garlic and ginger.īut it isn’t just gochujang that provides the heat in Korean fried chicken wings because there’s garlic and ginger in the glaze too. Korean fried chicken wings are battered before frying.īut the main difference lies in the flavor and heat. So, how does Korean fried chicken wings differ from tebasaki? First of all, chicken wings are merely dusted with starch when cooking tebasaki. If you’ve never cooked fried chicken that way before, well, try it this time and you’ll be amazed at the results. It’s the same technique employed in cooking Japanese tebasaki.
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