Yeongmi Ori-tang Gunja 영미오리탕 군자점

Ground perilla seed thickens the broth so heavily that, in the deul-kkae duck soup, the soup matters more than the duck. The original branch is in Gwangju, and this is the Gwangju style, eaten under a generous pile of fragrant water parsley. Bone-in pieces of duck need picking apart, and the parsley, dipped in vinegared chili paste, cuts the richness. Order a whole ori-roseu, grilled duck, and a pot of the soup comes free, putting grill and stew on one table. Porridge cooked in the leftover broth ends the meal. Waits happen on weekdays and weekends. Write your order on the list and staff call when the table is ready, with food arriving as you sit down.