01Our Story

Five
Senses.
One Bird.

Ogam means five senses in Korean — sight, sound, smell, taste, touch. It's also a promise: that every piece of chicken that leaves our kitchen earns its place in all five.

We're a Korean fried chicken shop on Macleod Trail. But more than that, we're a love letter to the chicken culture that built our grandparents' Seoul — and the late-night spots we grew up in.

— the Ogam team

№ 01 · On Site2007©

Inside.

6008 Macleod Tr SW

№ 02Kitchen

Tossed.

Never Pre-Sauced

№ 03House-Made

Glazed.

Made Fresh Daily

Five SensesSightSoundSmellTasteTouchFive SensesSightSoundSmellTasteTouch

Est · 2007

Founded

2007

By two Korean-Canadian families who couldn't find the real thing in Calgary — so they built it. Same spot on Macleod Trail ever since.

Recipes from

1978

Sauces traced back to first-wave Korean fried chicken shops in Daegu and Suwon.

Pieces / day

800+

Marinated 24 hours, double-fried, tossed to order. Every piece, no exceptions.

02Korean Chicken Culture

Korean Chicken,
A Short History.

Korean fried chicken isn't just American fried chicken in a different sauce. It's a whole tradition — born in postwar Korea, refined through decades of late-night street kitchens, and built around one idea: a piece of chicken should be impossible to put down.

Here's the short version of how it got here.

Where It Started.

Korean fried chicken as we know it begins in the late 1970s. Imported broilers, cheap soybean oil, and a Korean cook's instinct that twice-fried chicken — drained, rested, fried again — produced a crackle American chicken never had.

Then in 1982, a Daegu cook named Yoon Jong-gye took that crispy bird and tossed it in a glossy chili-soy glaze. He called it yangnyum — "seasoned." A category was born.

"Crispy enough that you hear it before you taste it."

Fig. 01Where It Started

The Double-Fry.

Almost every Korean chicken shop does it. Almost no one outside Korea does. Fry once at low temperature to cook the meat. Rest. Fry again at high temperature to crisp the skin.

The technique pulls moisture out of the skin in two stages — the result is a shell that stays shattering-crisp even after a sauce toss. It's not a secret. It's just patience.

We do it for every order. Yes — every order.

First Fry

160°C — cook the chicken through. Skin stays pale.

~8 MIN

Rest

Drain. Let steam escape. Lets the crust set up.

~3 MIN

Second Fry

190°C — glassy, golden, audibly crispy.

~4 MIN

Toss to Order

Sauce goes on at the very last second. Never pre-coated.

~30 SEC

Chi-Maek Culture.

Chicken + beer. Chimaek is the Korean national pastime no one talks about — Friday night with friends, an oversized chicken box on the table, two pitchers of cold lager, the World Cup or the playoffs in the background.

It's not fine dining. It's not fast food. It's the food of being out, being loud, being together. That's the energy we're trying to bottle up and serve.

"Korean chicken isn't a meal — it's an occasion."

Fig. 03Chimaek

Why Ogam?

In Korean, ogam means the five senses. We named the shop that on purpose — because Korean fried chicken, done right, hits every one of them.

01Sight — that mahogany-glossy yangnyum shine.
02Sound — the crackle you hear three feet away.
03Smell — toasted garlic, smoked gochugaru.
04Taste — sweet-heat, salt, soy, ferment.
05Touch — shatter under thumb, juice under tongue.

Fig. 04Ogam

03The Ogam Way

How We Do It,
Every Order.

Bird First.

Fresh, never frozen. Sourced from Alberta poultry farms. Hand-cut in-house every morning.

24-Hour Marinade.

Brined in a recipe of soju, ginger, garlic, and salt. Pulls flavor deep into every piece.

Double-Fried.

Two stages, two temps. The crust gets glassy. The meat stays plush. No shortcuts.

Tossed to Order.

Sauce hits the chicken the second before it leaves the kitchen. Never pre-coated. Never soggy.

05Find Us

Come Say
Hi.

We're on Macleod Trail, just south of Glenmore. The neon is bright orange. You'll know.

Address#108, 6008 Macleod Tr SW
Calgary, AB T2H 0K1

Phone403 · 454 · 6101

HoursMon — Thu · 11AM — 10PM
Fri — Sat · 11AM — 11PM · Sun · 11AM — 9PM

ParkingFree lot · 20 stalls · accessible entrance

Get Directions →Contact Us

06Stay Hungry

Get the Goods in Your Inbox.

New menu drops, late-night specials, and Korean food culture stories. Twice a month, max. No spam — just chicken.

FiveSenses.One Bird.