3dae Samgye Jangin 3대 삼계장인

Instead of stuffing the chicken, the kitchen serves the sticky rice in its own bowl, to be dropped into the broth and salted at the table, with refills on request. The family has run it for three generations. Around boknal, the summer chicken-soup days, lines grow long and Tabling handles the queue, and Gyodae Station is within walking distance. Samgyetang (whole young chicken soup with ginseng) comes in pine nut, mugwort and mung bean versions, plus abalone and black samgyetang, and the menu board even notes which style each country tends to prefer. The pine nut broth is pale and thick like a cream soup, while the mugwort one carries a faint herbal scent. The chicken comes off the bone at a touch of the chopsticks and is dipped in hamcho (glasswort) salt. A newer dish, sous-vide dak-bokkeum-tang, starts with moist chicken breast and three dipping sauces before turning into a braise in spicy broth, with nurungji (scorched rice) balls on the side.