Last checked 2026-09-07
Twigim — Paris
See the list- Places listed
- 12
- Arrondissements
- 8/20
- Last checked
- 2026-09-07
Twigim covers whatever can go through a light batter: sweet potato rounds, squid, prawn, green chilli, a dumpling of glass noodles, a rolled sheet of seaweed.
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1er arrondissement2 places
Bunsik (Street Food)
Go Oun
Korean Fried Chicken · Tteokbokki
A Korean street-food spot near Avenue de l'Opéra: fried chicken, tteokbokki, gimbap and fried dumplings, served all day.
- Solo dining
- Quick lunch
4.5
Korean Fried Chicken
Bonchon
Yangnyeom Chicken
The Paris outpost of the Korean fried-chicken chain, on rue Saint-Honoré.
- With friends
- Quick lunch
- Takeaway
2e arrondissement1 place
4e arrondissement1 place
6e arrondissement1 place
11e arrondissement3 places
Korean Meals
In Korea
Bibimbap · Japchae
A very broad Korean menu on rue Richard Lenoir, from marinated beef barbecue to jjigae, naengmyeon and jajangmyeon.
- With friends
- Groups
- Korean speaking
4.7
Korean Fried Chicken
K-CHIMAEK Goncourt - Restaurant coréen - Poulet Frit
On avenue Parmentier, near Goncourt: Korean fried chicken — wings, boneless pieces, burgers and bowls — with beer and soju, the chimaek pairing.
- With friends
- Drinks
- Korean speaking
4.3
Korean Meals
La Cantine Coréenne
Samgyeopsal · Bibimbap
The République branch of La Cantine Coréenne: set menus around €15.90, including a Korean grill served on a hot plate.
- With friends
- Quick lunch
- English menu
4.3
14e arrondissement2 places
Korean Meals
Dokkebi14
Bulgogi · Bibimbap
A neighbourhood Korean restaurant run by Madame An: bibimbap, bulgogi, gimbap, dumplings and Korean barbecue, plus lesser-known dishes she recommends to suit the mood.
- Solo dining
- Family
- Quick lunch
4.8
Pocha
POCHA! 포차! Montparnasse
Dakgalbi · Korean Fried Chicken
POCHA!'s second address, on boulevard du Montparnasse, modelled on the stalls of Myeong-dong: fried chicken
- With friends
- Drinks
- Soju
4.6
15e arrondissement1 place
19e arrondissement1 place
Map
The batter is thin and the frying aims at brittleness rather than fluff. Pieces are chosen individually from a display case rather than sold as a set portion. A fritter is eaten hot, within minutes of leaving the oil, held in a paper napkin. Convention says to dip it in the tteokbokki sauce, or to submerge it entirely so it goes soft, and the two schools genuinely disagree. A light soy dip is sometimes offered alongside.
M.akbar.raf · CC BY-SA 4.0 · Wikimedia Commons
K-RESTO.