The popularity of Korean fried chicken shows no signs of slowing down.
Light and crunchy on the outside, tender on the inside (with no grisly or fatty bits), and it pairs well with beer ... what's not to like?
Busan Chicken Hub opened in Cardiff Arcade last September. It's not uncommon to see people lined up outside the tiny shop.
This week - due to popular demand - owner and chef Hyunjin (Jin) Choi is opening a second, larger restaurant at Wheeler Place in the heart of Newcastle.
Not only that, but Busan Chicken Hub has been acknowledged by Uber Eats for being in the "top 20 per cent of restaurants with the most orders across Australia and New Zealand" over the past quarter.
In South Korea the word "chimaek" is used to describe the social activity that is eating fried chicken with friends and washing it down with a beer. It's a combination of two words - chickin (fried chicken) and maekju (beer) - and it's something Jin hopes to replicate in his new restaurant.
Jin was born and raised in Busan, South Korea. He uses fresh ingredients and makes everything, apart from the cheese powder, from scratch. The chicken is marinated for 24 hours before use, and his sauces are simmered over a low flame to ensure they are "well-aged".
This commitment to freshness means he often sold out of chicken in the early days of Busan Chicken Hub.
"In the beginning, to maintain quality, we didn't prepare too much chicken, and because we marinate it for at least 12 hours, we couldn't sell more once it sold out," he said.
"I never expected such growth in such a short period of time.
"However, now we prepare slightly more to avoid running out of stock. On average, we use around 120 to 160 kilograms of chicken per day."
The most popular menu item is the sweet and spicy Yangnyeom Chicken.
"We haven't changed the menu since opening but, with the opening of the new location, we're planning to introduce two new flavours of chicken," Jin, who is culinary trained, said.
"My focus has always been on creating simple, impactful menus. One of the biggest compliments we receive is that the taste is always consistent. So, when new customers ask what's good, I can confidently say, 'Everything'."
The Newcastle restaurant will be able to accommodate group dining, something that Cardiff was unable to do.
"Some customers at our Cardiff location mentioned the lack of a proper dining space and, while we originally opened as a takeaway shop, we realised that some customers wanted to eat freshly cooked, warm chicken right away," he said.
"The second store has more space for comfortable dining and offers both indoor and outdoor seating. When I first saw this location, I knew I had to do it.
"We're planning to introduce more dishes that pair well with alcohol, presented in a very authentic Korean style. We will have the largest selection of Korean alcohol among Korean restaurants in Newcastle."
The Newcastle restaurant will be open from 11am to 9pm daily (excluding Tuesdays), and later on weekends.
"The goal of Busan Chicken is to bring people together," Jin said.
"Most Korean food is served in large dishes and designed to be shared, with meaningful conversations. In a world where personal interactions have decreased, especially after COVID and with smartphones taking over, we hope to create a space where people can reconnect, share, and enjoy food together.
"I am working hard to promote Korea and its culture for my half-Korean daughter. That motivates me to keep going."
