Baekbujangjip Dak Hanmari Byeolgwan 백부장집 닭한마리 별관

Only potato and scallion go into the clear broth at first, and it deepens the longer the pot bubbles on the burner. The chicken has a firm, chewy bite, closer to a free-range bird. Busan-style mul-tteok, soft rice cakes, go in before the chicken and pair well with the sweet-tart red dipping sauce. Once the dakhanmari (a whole chicken simmered at the table) is gone, kalguksu noodles cook in the remaining stock, and a few get tossed in the leftover sauce. This annex faces the original shop in an alley near Jonggak Station, with tight tables and floor seating on the second floor. Water kimchi cuts the richness.