Pelicana: The Origin Story Of Korean Chicken

By Quentin Lange

It began in a cramped, thirty-seat shop on a side street in Daejeon. Freshly returned from a stint in the United States, a twentysomething Yang Heekwon believed Korea needed its own game-day ritual, a plate of hot, flavorful chicken that could keep pace with the nation’s budding passion for professional baseball. Night after night, he experimented over a single fryer until he struck gold: a twice-fried bird draped in a glossy, sweet-and-spicy glaze that would later be christened yangnyeom sauce. Fans soon discovered that nothing paired better with a ninth-inning rally than these crimson-coated wings and a cold beer. Word of mouth carried the “chimaek” culture and the little shop’s reputation far beyond Daejeon.

The founding spirit, abundance served with a smile, remained intact. The company’s portfolio has since expanded from classic crispy and soy-garlic to buldak-inspired fire, seasonal specials, and a retail line of signature sauces developed in its own R&D center. Controlling every step from farms to processing, seasoning, and distribution, Pelicana guarantees the first bite in Seoul tastes identical to one in Sydney or San Francisco. To guarantee consistency, key ingredients are still shipped from Korea, safeguarding the sauce’s balance of fermented sweetness and chilli warmth.

Mindful that appetites evolve, Pelicana is now widening its menu to embrace iconic Korean comfort foods such as tteokbokki (spicy rice cakes) and shrimp tempura, alongside crowd-pleasers like burgers and wraps. This customer-centric approach, by tailoring products and store formats accordingly, ensures the brand remains relevant whether the setting is a family-friendly diner or a grab-and-go counter.

Yang Heekwon, CEO, Pelicana

After its great success in Korea, where it became the representative chicken franchise, it has built a fast-growing international network stretching from New York and Los Angeles to London, Bangkok, and Sydney. A global franchise model, built on low royalties and flexible store formats, from fast-casual counters to sports-bar flagships, allows the brand shops to preserve authenticity while adapting to regional tastes.

As Yang, now 72, eases into a mentor’s role and hands day-to-day control to the next generation, his mission endures: use great food to elevate Korean culture worldwide. “Pelicana was built on stories and smiles,” he reflects. “By keeping our flavors true and our doors open, we want to help K-Food soar even higher, connecting people everywhere to the taste and soul of Korea.”

For more details, explore the website at: https://www.pelicana.co.kr/en/main.html