Walking along the tail end of Bukchon, you will notice a house with a big garden and a large statue of a chicken. This restaurant specializes in Samgyetang, whole stuffed chicken served in piping hot broth, made with young chickens under 35 days old. The addition of fruit and medicinal herbs make the broth clean and flavorful. Here, the house-made kimchi is matured in traditional crocks which are buried in the ground the traditional way.
- MICHELIN guide inspectors
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