Dak & Bop
Korean restaurant · Fourth Ward
1801 Binz St Suite 120, Houston, TX 77004
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Highlights
Crispy Korean fried chicken with flavorful sauces and large portions
Crispy Korean fried chicken with flavorful sauces and large portions
"Known for its extra-crispy Korean-style fried chicken, this Museum District establishment serves juicy, double-fried wings and tenders in flavors like soy garlic and Sriracha honey lime. Round out the meal with bulgogi fries, bao sliders, and kimchi fried rice. Take advantage of Dak & Bop’s full bar and pair your meal with a beer or a homemade limeade." - Brianna Griff
"Dak & Bop is a casual Korean restaurant that's a part of a little block of restaurants in the Museum District. And if the 4 foot rooster statue perched on their patio isn’t indication enough, this spot is all about the poultry. Every wing on their fried chicken platter comes slathered in soy garlic sauce and scores high marks on our ACS (Audible Crunch Scale). Dak & Bop serves other dishes too, but they fall flat. The japchae is a brown brick of noodles, while the tteokbokki’s consistency is similar to a wad of gum. Come here for a quick lunch or Happy Hour when wings are $1 each." - Gianni Greene
"This Houston-born, Korean American establishment takes frying chicken extra seriously. Each tender, wing, and drumstick is double-dipped in the fryer, creating an extra crispy skin that is then hand-brushed with your choice of sweet or spicy sauce. Try the soy and garlic, Dak’s take on lemon pepper, or heat it up with Sriracha honey-lime." - Brittany Britto Garley
"The Korean fried chicken joint closed its doors at its 18th Street location on the last day of 2023, with its owners noting in a Facebook post that it would be opening its new location at its old digs in the Museum District." - Courtney E. Smith
"Across town at Dak & Bop, chef and owner Jason Cho combines his love for wings, his Korean heritage, and his upbringing in the Southwest Houston working-class suburb of Alief to create a unique version of Korean fried chicken with a “paper-thin exterior” for maximum crispiness, he says. Fried to order, the chicken is butchered in-house, then covered in a secret batter (not cornstarch-based, Cho says), double-fried, and evenly brushed by hand with seasonings and sauces made in South Korea, including sweet-and-savory soy garlic, truffle Parmesan, Sriracha honey lime, buffalo, and a zesty house-made lemon pepper that’s unlike any other in the city. The experience of biting into a piping hot leg or tender is comparable to crunching on a potato chip. “Even if I’m six, seven steps away, I should still hear you biting into the chicken,” Cho says." - Brittany Britto Garley
