Neungi Mushroom Baeksuk 능이버섯백숙

Neungi, a prized Korean wild mushroom, goes into the pot in such quantity that the broth turns almost black, with an earthy, slightly sweet depth. The neungi samgyetang arrives boiling in an earthenware bowl for one, while the duck baeksuk, simmered in the same broth, is larger and more tender, made for sharing. Sticky rice comes on the side to stir into the leftover broth as porridge, and crushing the big potato in the pot thickens it further. Shoes come off at the entrance, and with no two-person tables, solo diners take part of a large one. Takeout draws on the same pots, so by evening the baeksuk can run out. Drivers use the space behind the building because the road out front is a tow zone. Oiji pickles and stir-fried kimchi come first, with refills from a self-serve bar.