Gyeinjeon Botanica

A signature menu item featuring a whole 'boneless chicken plate' fried using Gyeinjeon's patented deboning technique.

This is not a burger. [Evernut] A philosophical view of the essence of a burger that starts from questioning its nature.

Hearty boiled leafy vegetable rice, topped generously with special chicken broth and sous-vide chicken breast, a unique Gyeinjeong chicken soup.

A bowl enhanced with special chicken broth, chicken chili oil directly poured over Andong noodles, and Cheongyang chili peppers for depth and spiciness.

A signature menu item that features 'whole boneless half plate' fried whole, using Gyeinjeon's patented deboning technique.

This is not a burger. [Ivernat] A philosophical view of the essence of burgers starting from fundamental questions about burgers.

Fried chicken skin that has been deboned and trimmed by hand.

A hearty meal completed with Andong-style noodles served with a chicken broth base developed in-house.

Forget about the chicken breast you've known. This is the chicken tender from Gyeinjeon, made from freshly deboned meat, reaching the ultimate in juiciness.

A menu sought after by enthusiasts, fried chicken necks that are neatly prepared for easy eating.

Chest cartilage prepared with fascia by Gyeinjeon.

Knee cartilage carefully prepared from the cartilage attached to the leg bones, unique to Gyeinjeon.