Fusion Gubneun Samgyetang 퓨전 굽는삼계탕

Instead of simmering the chicken, the kitchen roasts it whole and sets abalone on top, while the herbal broth made with white jelly mushroom, the rice and the nurungji scorched rice each arrive in their own vessel. The skin never sits in liquid, and the first bites eat like roast chicken; only when you tear off meat and dip it in the clear, deep broth does it turn into samgyetang. Once the food is down, the owner usually explains at length why the chicken is roasted. The side dishes, seasoned bean sprouts and radish kimchi, are lightly salted.