Ojugine 오죽이네

Garlic-heavy broth, thin and plentiful like a fish stew, sets this chicken dish apart from the thick, reduced dakbokkeumtang. The soup is worth tasting before the chicken, which is tender, moist and free of any gamey smell. The usual add-in order runs from rice cakes to kalguksu noodles, whose starch thickens the broth, while udon keeps it lighter. The small size already fills two adults, which leaves little room for fried rice at the end unless the pace is slow. On request before the rice is fried, staff set some broth aside and bring it out hot with the fried rice. Plain rice is ordered separately, and the roomy shop in an Ikseon-dong alley suits groups sharing one pot over soju.