Keunnamujip Gungjung Yakbaeksuk 큰나무집 궁중약백숙

Keunnamujip Gungjung Yakbaeksuk is a Korean restaurant at 24 Urok-gil in Gachang-myeon, Daegu, with a menu concentrated on native chicken and duck. Its court-style herbal baeksuk is cooked in a pressure cooker with both the bird and the porridge inside. The fully cooked chicken reaches a point at which the flesh separates from the bones with chopsticks. Beneath and around it, the rice porridge absorbs the broth released during the same cooking process. Chicken and porridge do not arrive as unrelated courses: meat is lifted from the pot first, and the diner can then move directly into the grain and broth remaining below. Several versions alter what accompanies the native chicken. Neungi baeksuk adds the pronounced aroma of neungi mushrooms. Abalone baeksuk introduces shellfish with a springier bite than the tender chicken. A special baeksuk combines mushroom and abalone in the same pot. Duck baeksuk applies the slow soup preparation to a different bird. For a seasoned alternative to the clear broth, the menu includes dakbokkeumtang, chicken braised in a spicy sauce, and jjimdak, a soy-seasoned braised chicken dish. The list stays focused on chicken and duck soups and braises rather than expanding into the pancakes and acorn jelly commonly encountered at mountain restaurants. The accompanying Korean side dishes are prepared and arranged by the kitchen. Inside, a large hall is supplemented by rooms in different sizes. Some rooms use floor seating, while other dining areas have chairs and conventional tables. The arrangement separates a family sharing one pressure-cooker pot from much larger social or company groups. High chairs are present for children, and the wide interior leaves room for different generations to sit around a single bird and its porridge. The restaurant carries the Korean Ministry of SMEs and Startups' Century Store designation. That designation is part of the setting, but the working center of the meal remains the pressure cooker: native chicken becomes pull-apart meat, its liquid becomes broth, and the rice cooked beside it becomes the final spoonfuls of the same dish. The mushroom, abalone, duck, spicy braise, and soy braise options change ingredients or seasoning without moving away from poultry as the menu's organizing ingredient.