Myeongseong Dakhanmari 명성닭한마리

A whole chicken simmers in a big shared pot, and choosing the suji version, with beef tendon added, makes the broth deeper and adds a chewy bite. The plain dakhanmari keeps a clear chicken broth, while dak maeuntang is spicy in a clean, moderate way. Once the chicken is cooked through and eaten, kalguksu noodles or potato sujebi go into the broth, which has grown richer by then. Solo diners can order chicken kalguksu as a single bowl.