[Suwon = E-Daily Reporter Oh Hee-na ] As you walk along the ramparts of “Suwon Hwaseong,” a UNESCO World Heritage Site, the savory aroma of fried chicken carried by the breeze tickles your nose. The source of this mouthwatering scent is “Suwon Fried Chicken”—the very dish that families used to gather around and share on special occasions in the past.

◇A dish of the common people born from the sizzling sound of oil in a cauldron
The foundation for Suwon’s growth as a city of gastronomy and tourism lies in its food culture, accumulated over many years. The history of Suwon’s Whole Fried Chicken Alley dates back to “Maehyang Whole Fried Chicken” in the 1970s. At one time, whole fried chicken was a dish shared among family members on special occasions or brought home by fathers on their way back from work. A whole chicken, freshly fried in a traditional cauldron, would generously fill the family dinner table. As time passed, the menu on Fried Chicken Alley evolved. In the 1980s and 1990s, various shops—such as Jinmi Fried Chicken, Yongseong Fried Chicken, and Jangan Fried Chicken—began opening one by one, eventually forming the Fried Chicken Alley we know today. While the old-fashioned cauldron-fried whole chicken preserves the alley’s tradition, various marinated chicken varieties—such as Suwon Wanggalbi Whole Chicken—have been added, creating a new culinary experience.
Thanks to a steady stream of local residents and tourists over the years, it has become one of Suwon’s premier culinary destinations. Building on this, Suwon City launched the “K-Heritage Culinary Tour with Chicken” package. The package weaves together a “culinary belt” narrative that includes making chicken, experiencing local history and culture, sampling dishes from the Fried Chicken Alley, and supporting the local economy through shopping.

◇The Joy of Eating Combined with the Fun of Making It Yourself
The first stop on the K-Gourmet Belt tour was the “National Agricultural Museum.” Following a guided tour exploring the history of agriculture and ingredients, participants took part in the “Make Your Own Chicken” workshop held in the education building. This program involved learning about the history and cooking methods of fried chicken from CEO Kim Kyung-jae, who operates Nammun Fried Chicken on Suwon’s Fried Chicken Alley.
Wearing an apron and standing at the counter, we were able to experience firsthand the process of making chicken by actively participating in preparing the chicken and making the special sauce. In particular, the process of preparing the “Wang Galbi Whole Chicken”—the signature dish of the Fried Chicken Alley—meant more than just a cooking experience. This was because we were able to gain direct insight into the know-how accumulated from making chicken in the region for many years.
Lee Jae-jun, manager of Nammun Tongdak, began the cooking process by scoring the chicken he had prepared himself and coating it in chicken seasoning powder. The bone-in pieces were fried in boiling oil for 8 minutes, while the boneless pieces were fried for 6 minutes. The golden-brown chicken was then tossed in the secret sauce to complete the delicious “Wanggalbi Whole Chicken.”
Participants made their own “Wanggalbi Whole Chicken” by coating the chicken with seasoning and baking it in the oven. It’s said to taste even better when served with salad on a slice of bread. CEO Kim said, “Since ancient times, Suwon has been famous for its ribs due to the high volume of cattle trade,” adding, “Now, the street is thriving as each shop adds its own unique flair through secret recipes and know-how.”

◇10 Fried Chicken Restaurants on Fried Chicken Street… Each with Its Own Unique Taste and Appearance
After finishing making the chicken, we headed to Suwon’s Fried Chicken Alley. It was a special experience to be able to taste chicken from all 10 shops in one place. From golden-brown fried chicken to pieces soaked in rich marinade, and dishes enhanced with ingredients like garlic, green onions, and kimchi—each plate caught our eye with its unique appearance.
As I compared the flavors one piece at a time, I realized the differences were so significant that it was hard to lump them all under the same category of “fried chicken.” The crispness of the batter, the texture of the chicken, and the intensity and flavor of the seasoning varied from shop to shop.

Nammoon Tongdak’s “Suwon Wanggalbi Chicken” is characterized by a sweet yet savory galbi marinade that blends perfectly with the chicken. Jinmi Tongdak’s “Jin Jjamppong Chicken” stands out with its spicy and fiery flavor. At Yongseong Tongdak and Jangan Tongdak, we were able to compare the appeal of fried chicken versus old-fashioned seasoned chicken.
Maehyang Tongdak’s “Traditional Chicken Cooked in a Clay Pot” highlighted the appeal of its thin, savory skin, while Hyemi Tongdak stood out for the harmony of its pungent shredded green onions and soy sauce. Other shops—including Jeongjo, Suwon, Haengung, and Daebong Tongdak—also showcased distinct flavors ranging from dakgangjeong to chili soy sauce chicken and spicy fried chicken.
As I tasted the chicken from the 10 shops one by one, what impressed me most was the diversity of flavors. Unlike franchise chicken restaurants, where you can find similar menus and flavors anywhere in the country, here each shop’s time-honored recipes and unique character shone through.
Some chicken filled my mouth with the savory aroma of deep-fried goodness, while others tantalized my taste buds with the sweet and spicy flavors of their marinades. I truly realized that even when using the same chicken, the cooking method and seasoning can create entirely different dishes. Unlike a typical dining experience where you eat just one dish at a single restaurant, it was fun to compare chicken from various shops and discover my own preferences. On Suwon’s Whole Chicken Alley, the act of eating chicken itself becomes a travel experience.

◇Eating Fried Chicken and Strolling Through Hwaseong Haenggung… Gastronomy and History at a Glance
After filling up on fried chicken, I headed to Hwaseong Haenggung. Located not far from Fried Chicken Alley, Hwaseong Haenggung is a representative tourist attraction that, along with Suwon Hwaseong Fortress, showcases Suwon’s historical identity. As you stroll through Hwaseong Haenggung—a place imbued with King Jeongjo’s filial piety and reformist spirit—while listening to a cultural tour guide’s explanation, you’ll come to realize that Suwon is more than just a city of fine dining; it’s a space where history and culture are alive and breathing.
This itinerary—tasting chicken on Fried Chicken Alley and encountering history at Hwaseong Haenggung—perfectly showcases Suwon’s best features. This is because the culinary and historical-cultural attractions are in close proximity, allowing visitors to seamlessly transition between different experiences within a single day’s itinerary. Adding the Hwaseong Fortress Wall Trail and the Haenggung-dong area to this itinerary further expands a food-focused trip into a comprehensive exploration of the region. Simply connecting culinary and historical-cultural attractions along a single route opens up the potential to extend tourists’ length of stay.
Suwon was selected for the 2026 K-Gastronomy Belt project, led by the Ministry of Agriculture, Food and Rural Affairs and the Korean Food Promotion Institute, precisely because of this connectivity among local resources. Through the “K-Heritage Gastronomic Tour with Chicken,” Suwon City is building a “chicken belt” narrative that encompasses making chicken, experiencing history and culture, sampling the flavors of the Whole Chicken Street, and supporting the local economy.
It stands out by commercializing the Suwon Whole Chicken Street commercial district itself—rather than focusing on experiences centered around specific franchises or individual restaurants—as a tourist attraction, and by combining it with Suwon’s unique historical and cultural resources, such as Suwon Hwaseong Fortress and Hwaseong Haenggung Palace, to create an experiential culinary tourism program where “K-Chicken” and “K-Heritage” coexist.
The program consists of three components: △ “Suwon Chicken Road,” which connects agriculture, chicken, and Suwon Hwaseong Fortress; △ “K-Heritage Chicken Road,” which links Kyochon 1991 School with Suwon’s tourism resources; and △ “Suwon Fried Chicken Alley Chicken Night,” which combines the Suwon Fried Chicken Alley Festival with nighttime tourism. Based on this year’s pilot operation, there are plans to expand the program into a stay-based culinary tourism experience that integrates festivals with local tourism resources.
An official from the Suwon Cultural Foundation stated, “We will continue to develop the content so that Suwon Whole Chicken Street can establish itself as a culinary tourism destination where visitors enjoy Suwon’s history, culture, and hands-on experiences—beyond simply being a place to eat whole chicken,” adding, “We plan to expand this into a Suwon-style culinary tourism model where local businesses and tourism resources grow together.” Reservations and further details are available on the Suwon Cultural Foundation website.