안암동닭한마리

A whole chicken stew simmered in a rich, savory broth with potatoes and rice cakes. The chicken is cut into pieces at the table and dipped in a special sauce made of soy sauce, vinegar, mustard, and chili paste. The broth is later used to cook noodles or porridge.

An additional half portion of the chicken stew to add more meat to the pot. Cooked in the same savory broth.

A variation of the whole chicken stew featuring Neungi (wild mushroom). The mushrooms add a dark color and a deep, earthy, herbal aroma to the broth, enhancing its flavor and health benefits.

An additional half portion of the Neungi mushroom chicken stew.

Fresh knife-cut wheat noodles (Kalguksu) ordered as an add-on. They are cooked in the remaining rich chicken broth after the meat is eaten to create a hearty noodle soup.

Vegetable rice porridge. Made by boiling rice, chopped vegetables, and egg in the leftover concentrated broth, creating a soft and savory finish to the meal.

A bowl of plain steamed white rice. Can be eaten with the soup or mixed into the broth.

Rice cake add-ons. Chewy cylindrical rice cakes that are boiled in the chicken stew, absorbing the savory broth.

Sliced potato add-ons. Cooked in the stew until soft and flavorful.

Hand-torn potato dough flakes (Sujebi). These chewy dumplings are cooked in the boiling broth alongside the chicken.

Dumplings added to the stew. Typically filled with meat and vegetables, they cook in the broth for a rich taste.

An assorted topping set including rice cakes, dumplings, potatoes, and dough flakes (sujebi). A great way to try variety of textures in the stew.