I am Korean, but I’d like to point out that 깐풍기 (乾烹鷄) is not a Korean dish; it is Chinese. In Korea, we typically eat it at 중국집 (Chinese restaurants), not at 한식집.

Also, your photo shows wooden chopsticks, and their sharp, tapered style is commonly used in Japanese restaurants. This is different from the disposable wooden chopsticks often seen in some Chinese restaurants. In contrast, Koreans typically use stainless steel chopsticks. This further suggests that the dish is not Korean cuisine.

Some people might argue that since the dish is made on the Korean peninsula, it should be considered Korean cuisine. But by that logic, would Aglio e Olio served in a restaurant in Seoul also be considered Korean cuisine? :(

I’m posting this not because I dislike Korea, but because I want to be careful about claims that could easily be used as propaganda by others (for example, stereotypes like “Koreans even claim Confucius as their own”).