Tosokchon Samgyetang
Seoul, South Korea
The read// why locals go
Samgyetang, a whole young chicken simmered with ginseng and rice until the broth turns milky, is the dish this Jahamun-ro restaurant takes its name from. Traditional Korean cooking of this kind rewards patience rather than invention; the recipe has not needed updating. Around 1₩6,000 buys a bowl, mid-range for Seoul but a complete meal in a single vessel, and it works as a lunch restaurant, which is how the dish is usually eaten. Korean tradition holds that you eat hot soup on the hottest days of the year to replace what the heat takes out, and that logic still fills rooms like this one in midsummer.
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Jahamun-ro 5ga-gil 5, 03044 — Seoul
The read// why locals go
Samgyetang, a whole young chicken simmered with ginseng and rice until the broth turns milky, is the dish this Jahamun-ro restaurant takes its name from. Traditional Korean cooking of this kind rewards patience rather than invention; the recipe has not needed updating. Around 1₩6,000 buys a bowl, mid-range for Seoul but a complete meal in a single vessel, and it works as a lunch restaurant, which is how the dish is usually eaten. Korean tradition holds that you eat hot soup on the hottest days of the year to replace what the heat takes out, and that logic still fills rooms like this one in midsummer.