Korean Fried Chicken Necks
Korean Fried Chicken Necks (Dakmok) are a popular Korean dish consisting of chicken necks that are typically marinated, deep-fried until crispy, and then often tossed in a sweet, spicy, or savory sauce. The dish is a beloved street food and bar snack (anju) enjoyed throughout South Korea.
🍽️ Nutrition at a glance
This dish is high in protein and fat due to the chicken and frying method, with minimal carbohydrates unless a sugary sauce is applied. A typical serving provides a good source of protein, iron, and zinc, with a calorie range of approximately 400-550 kcal.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 32 g |
| Carbs | 12 g |
| Fat | 34 g |
| Fiber | 1 g |
| Sugar | 8 g |
| Sodium | 650 mg |
| Iron | 2.5 mg |
| Zinc | 4.0 mg |
| Phosphorus | 280 mg |
| Vitamin B12 | 0.6 mcg |
| Niacin (B3) | 8.0 mg |
| Selenium | 25 mcg |
| Potassium | 250 mg |
| Vitamin B6 | 0.5 mg |
Per 1 serving (about 200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a prime example of 'ppalli-ppalli' (hurry-hurry) food culture, being quick to prepare and eat. Nutritionally, chicken necks are surprisingly rich in collagen and minerals like phosphorus, which are beneficial for joint and bone health.
