Hwangpyeongjip 황평집

Even with dak-muchim or dak-jjim, each diner gets a bowl of clear chicken broth, and leftover meat plus a bowl of rice turns it straight into dak-gomtang. The shop opened at the mouth of Inhyeon Market in March 1982 and is run by the second generation, cooking only chicken. The gomtang itself is clear broth with shredded meat and chewy skin; a good spoonful of minced garlic gives it bite. Boneless chicken tossed with vegetables in a red dressing, the dak-muchim tastes more sweet than sour, which is why it pairs well with the garlicky soup. Dak-jjim splits an older laying hen into leg, wing, body and neck. That older bird gives chewy rather than tender meat, best dipped in salt.