Since its first store in South Korea, BonChon has come a long way. Read on to discover the major milestones of this deliciously addictive adventure.
The start of a delicious adventure.
In South Korea you can find a mom-and-pop fried chicken joint on every block, but Jinduk Seh had bigger dreams – to share his country’s favorite comfort food to the world.
This motivation translated into his passion to perfecting the fried chicken cooking technique that ensures a paper-thin crispy texture outside and tender, juicy meat inside. He then spent 2 years creating the perfect addictive glaze that embody the rich and distinct korean flavors: Soy Garlic and Spicy. Bonchon’s original soy garlic and spicy sauce, which to this day is made in Korea and shipped worldwide.
BonChon goes global and arrives in Fort Lee, New Jersey, U.S.A. Jinduk Seh debuted his signature sauces in Fort Lee, New Jersey jump-starting BonChon’s rise to fame.
BonChon began making waves globally and captivated discerning palates and was immediately given word-of-mouth appeal by discriminating media outlets like CNN, New York Time and Esquire.
The first BonChon New York and BonChon Virgina stores open in the U.S.A.