Goobne's 'Chicken Bake' · Kyochon's 'Royal Dakgalbi Fried Rice' debut; chains beef up hearty meal options amid high inflation
As costs keep climbing and dining out gets pricier, chicken chains are shedding their snack-only image and leaning into full meal offerings. Think bakes, fried rice, and regional specialties — all crafted so you can enjoy chicken as a satisfying, standalone meal.
G&Food, the company behind oven-roasted Goobne Chicken, rolled out a meal-style side called the Chicken Bake on the 8th.
The new item takes the popular bake-style convenience meals you often find at warehouse supermarkets and turns them into a delivery-friendly option. That means you don’t have to visit a store to enjoy it — it’s made for easy eating at home.
The Chicken Bake delivers a crisp exterior and tender interior from oven baking. Inside the bread, it’s packed with chicken breast, bacon, mozzarella, and a green-onion mayo for a filling bite that stands in as a meal.
They’ve topped it with snow cheese for extra richness and designed it to be a satisfying single order. It also works great as a pairing with Goobne’s chicken menu, giving customers more combo options.
Kyochon F&B is answering the growing demand for chicken-with-rice combos by adding Royal Dakgalbi Fried Rice to its side-menu lineup.
The dish features domestic chicken thigh meat tossed in Kyochon’s signature spicy soy sauce for a smoky, charred flavor. Wide glass noodles add chew, and a Triple Red Sauce served alongside boosts the overall savory punch.
By expanding its rice options alongside the existing Egg-Loaded Fried Rice, Kyochon is tapping into the trend of pairing chicken with rice. The new item is available for delivery and in stores, aimed at customers who want a quick but hearty meal.
Norang Tongdak is going a different route by spotlighting local ingredients. After testing Udo Peanut Chicken in Jeju and select locations, the chain has expanded the offering nationwide. The recipe pairs the toasty nuttiness of Udo peanuts with a bright green tangerine sauce for a refreshing contrast.
During the pilot run, customer feedback and sales data prompted the brand to increase peanut content and tweak the sauce balance, polishing the recipe. Strong demand — with some stores selling out early — helped push the national rollout.
Industry observers point to growing demand for meal-replacement options as the reason behind this menu diversification. As more diners view chicken alone as not quite enough, brands are focusing on complete, satisfying combinations.
An industry source said, “In an era of high prices, demand is growing for affordable, filling meals. Expect brands to widen strategies that pair chicken with various meal-style options to give customers more choices.”
Reporter Dongwook Kim east@viva100.com
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