Gamnamu Jip 감나무집

In the nurungji samgyetang, a broad sheet of browned scorched rice covers a whole bone-in chicken; eat the exposed edge while it is crisp, then push the rest into the broth until it thickens like chicken porridge. Ori suyuk, boiled duck, arrives in thick skin-on slices layered on a big platter for sharing with chives, onion and ssamjang.