Jangwon Dakhanmari 장원닭한마리

A clear broth of vegetable stock blended with chicken gomtang simmers with potato, rice cake, napa cabbage and about 1.5 chickens per pot. The chicken cooks tender, with no gamey smell. With no smaller size on offer, two people often fill up on chicken before reaching the kalguksu noodles. Dip the cooked chicken generously into the fruit-based sauce and eat it with garlic chives, alongside the only side dish, a cold, tangy water kimchi. Leftover broth takes either kalguksu or rice porridge. The restaurant opens only about six hours a day, dinner brings a wait, and reservations are hard to get. Takeout, broth included, is available.