I've been in Korea for 10 days and have already been to KFC 3 times. Here's what makes the chain so special when compared to the US.
The crowning glory of KFC's South Korean menu is something that has disappeared from the US: The infamous Double Down.
For those who blocked this sandwich from their memories, the Double Down hit menus in the US in 2010. The Double Down has since been taken off the American menu, but it lives on in South Korea as two pieces of fried chicken, sandwiching together a hash brown, cheese, and bacon.
It's a beast of a sandwich, with greasy layers atop greasy layers. It is also fantastic if you like this sort of fast-food, deep-fried decadence. The hash brown is an inspired addition, adding a much-needed carb element that brings the dish together and elevates it over the original American version.
The Double Down was not the only thing that drew me back to KFC again and again.
There are the ordering kiosks, which are a nice cheat when you're in a country and don't speak the language.
There is beer on the menu. It's served in a paper cup and it only costs 3,000 won, or about $2.50.
"Many KFC markets around the world offer beer to pair with the Colonel's finger lickin' good fried chicken, including in Asia at select restaurants in Japan, Korea, and Hong Kong," a KFC representative told me in an email.
"You can also find beer served in some of our markets across Europe, Russia and CIS," the email continued. "Local regulations play a large role in determining whether or not beer is included on the menu in a market."
And, the Double Down is just the tip of the iceberg. There are so many menu items you can't order in the US.
Like this super-sized cheese stick! This is a mozz stick with impressive stretchiness, delicious cheese, and a nice fried outer layer. No soggy crust here.
Frankly, the American menu could use a cheese pull like this.
You can order a bowl of tteokbokki and chicken tenders. KFC's take on the rice rolls is spicy and gummy-in-a-good-way, the kind of dish where it is impossible to eat just one.
The chicken tenders are okay as well, but the tteokbokki is the clear star here.
You can even order chicken gizzards! Whether you like these or not is probably going to come down to if you like chicken gizzards and other somewhat gristly parts of the chicken. I thought they were tasty, especially fresh out of the fryer.
While I was visiting Seoul, KFC was heavily advertising a fried chicken sandwich topped with balls of fried cream cheese.
The base of the sandwich was pretty similar to its solid US counterpart, but the balls of fried cream cheese kept rolling everywhere.
But, who am I to argue with fried cream cheese? The balls added a mellow, sweet flavor to the sandwich, taking it closer to sweet and salty category dominated by dishes like chicken-and-waffles.
Another new menu item was this cute but somewhat confusing gravy-potato tart.
The dish is basically a pastry topped with a dollop of mashed potato and a dollop of gravy. The potato is whipped and strangely sweet — I think it might have cream cheese in it? — and the gravy doesn't have much flavor. I don't know if I can recommend this one, but I ate the entire thing.
KFC also serves more traditional chicken and chicken sandwiches in South Korea. I got some fried chicken and found it pretty comparable to what you'd get in the US — maybe a bit greasier and spicier. Solid, but not worth the trip.
Instead, I kept going back to KFC in South Korea to try menu items I couldn't get in the US. Cheap beer and endless variations on fried chicken classics — honestly, there's not much more I want in life.
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