Korean fried chicken specialist Yadllie Plate, which operates over 30 outlets across South Korea, has announced the launch of a distinctive new dish at its Hong Kong location in Mong Kok—the Sea Urchin Rosé Jjigae (Army Stew), priced at HKD$238. This innovative hot pot fuses traditional Korean budae jjigae with highly contemporary, cheese-infused rosé sauce and incorporates the viral “rolled pasta” trend, aiming to capture local diners seeking novel fusion cuisine blending creamy texture, subtle heat, and umami richness. The new item complements the restaurant’s signature offerings, including its meticulously prepared free-range fried chicken.
Hybrid Hot Pot Redefines Korean Comfort Food
Located in Mong Kok’s densely populated dining hub, Yadllie Plate’s latest creation is a significant departure from standard Korean fare. The Sea Urchin Rosé Jjigae utilizes a base of rosé pepper sauce, which masterfully balances the fiery kick of Korean gochujang (chili paste) with the smoothness of 3.6% fresh milk, creating a sauce that is flavorful without being overwhelmingly spicy. This creamy foundation is elevated by a generous topping of both mozzarella and cheddar cheeses, adding a deeply savory and stretching texture.
Crucially, the dish incorporates unique components: fresh, sweet sea urchin for a savory depth and the trending, spiral-shaped “rolled pasta,” which gained notoriety on local social media platforms like Threads. Traditional budae jjigae ingredients—such as Korean sausages, spam, rice cakes, and soft tofu—are layered into the pot, simmering to absorb the complex, milky-spicy broth.
The Science Behind Signature Fried Chicken
While the new hot pot draws attention, Yadllie Plate remains rooted in its reputation for high-quality fried chicken. The restaurant sources 36-day-old Korean free-range chickens, ensuring a premium texture and flavor. The meat is subsequently marinated for 72 hours using a proprietary secret sauce to lock in moisture and flavor before being freshly fried to order.
Diners consistently favor three core flavors: the original classic; the sweet and tangy Honey Yogurt Powder Chicken; and the aromatic Golden Garlic Chicken. For those desiring variety, the restaurant also offers a “Surprise Duet,” combining their famous fried chicken with seared US Angus ribeye steak, catering to dual cravings in a single serving.
Beyond the Fritter and the Stew
Yadllie Plate’s menu extends further into high-impact Korean dishes designed for communal dining. The Korean Cheese Spicy Chicken features marinated chicken thigh coated in spicy sauce and baked under a blanket of melted, stringy cheese. Similarly decadent is the Cheese Short Ribs, where slow-braised Korean pork ribs—crisp on the outside and tender within—are tossed in a spicy-sweet honey sauce and thoroughly wrapped in melted cheese.
For lighter, yet traditional, enjoyment, the restaurant serves a robust Fish Cake Soup (Eomukguk), utilizing a secret Korean broth steeped with various vegetables for a clean, sweet finish, providing a warming counterpoint to the spicy mains during cooler months. Finally, patrons can round off their meal with visually appealing, refreshing desserts like Korean bingsu. These Fruit Bingsu variations feature a dense, yogurt-based ice base that is simultaneously tart and dense, offering a palate cleanser and an opportunity for social media-worthy photography.
Yadllie Plate’s continuous innovation, marrying traditional Korean techniques with viral culinary trends, underscores Hong Kong’s dynamic adoption of international fusion cuisine. Diners seeking this blend of comfort food and creativity can find the restaurant at 11/F Sim City, 1N Sai Yeung Choi Street South, Mong Kok.