The signature dish features a whole small native-breed chicken simmered with ginseng, ginkgo nuts, dried jujubes, glutinous rice, and approximately 40 other medicinal ingredients. The broth develops deep, complex flavors from the slow cooking and the medley of herbs and fungi. The native-breed chicken has less fat and more complex flavor than industrial birds. This is the restaurant's flagship preparation.
Tips from diners
The native-breed chicken tastes noticeably different from commercial birds — less fatty, more flavorful, and worth experiencing if you want to understand Korean culinary tradition.
For those preferring spice to medicinal herbs, this braised chicken dish features native-breed chicken simmered in a gochugaru-based sauce with vegetables. The heat builds slowly and the sauce clings to the meat and potatoes. This is a heartier, more rustic preparation.
Tips from diners
Dak-bokkeum-tang is for those who want native-breed chicken but prefer heat over medicinal flavors.
The traditional samgyetang base is enhanced with deulkkae (들깨) — perilla seeds (also called Korean sesame) that add a distinctive aromatic, slightly nutty flavor. The perilla seeds create a richer mouthfeel and add another layer of umami to the broth.
Tips from diners
Try deulkkye samgyetang if you want a richer, more aromatic version than plain tojong samgyetang.
Black garlic (흥만을) is fermented, aged garlic with a sweet, earthy, almost molasses-like flavor quite different from fresh garlic. When added to samgyetang, it brings additional umami and a subtle sweetness. This is a premium upgrade that appeals to those seeking more complexity in their soup.
Tips from diners
Black garlic samgyetang is a premium option that adds another layer of umami — worth trying if you want to experience the restaurant's full range.
The classic samgyetang base is refined with fresh abalone (jeonbok), creating a refined dish that marries land and sea. The abalone's sweet, tender meat and briny umami complement the herbal chicken broth beautifully. This is a special occasion preparation.
Tips from diners
Jeonbok samgyetang is the premium option for celebrations — the abalone makes it luxurious and memorable.
Baengnyeon Samgyetang (백년토종삼계탕) opened as a specialist in tojong dak (토종닭) — native-breed Korean chicken raised naturally rather than in industrial conditions. Each bird is raised for approximately 100 days before preparation. The restaurant uses about 40 medicinal and nutritional ingredients including ginseng, ginkgo, jujube, glutinous rice, and fruit essences in the broth. Located at the entrance to Bukchon Hanok Village, the restaurant is housed in hanok-style architecture with a calm courtyard atmosphere and capacity for 140 guests across two floors plus an outdoor garden.
The restaurant is popular for both locals and tourists — reserve in advance to secure seating, especially for lunch and dinner service.
The restaurant sits at the entrance to Bukchon Hanok Village with views of the traditional architecture. The hanok-style interior and courtyard add to the heritage experience.
With 140 seats across two floors and an outdoor garden, this is well-suited for groups and celebrations — the calm atmosphere and courtyard setting make it ideal for special occasions.
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