All Ingredients in Seoul
Best Native-Breed Chicken Dishes in Seoul
5 restaurants compared
Price range: KRW18000.00 – KRW40000.00
Avg recommendation: 91%
Top 5 Native-Breed Chicken Dishes in Seoul (Quick Answer)
Based on diner recommendations across 5 restaurants:
- Jeonbok Samgyetang at Baengnyeon Samgyetang, KRW40000.00 (Jongno-gu)
- Deulkkye Samgyetang at Baengnyeon Samgyetang, KRW28000.00 (Jongno-gu)
- Dak-bokkeum-tang at Baengnyeon Samgyetang, KRW18000.00 (Jongno-gu)
- Heungmaneul Samgyetang at Baengnyeon Samgyetang, KRW30000.00 (Jongno-gu)
- Tojong Samgyetang at Baengnyeon Samgyetang — 91% recommended, KRW25000.00 (Jongno-gu)
Scroll down for detailed comparisons, prices, and diner tips for each restaurant.
All 5 Native-Breed Chicken Dishes
#1
Jeonbok Samgyetang
Baengnyeon SamgyetangJongno-gu·$$
KRW40000.00
Samgyetang prepared with abalone added to the broth for luxury seafood flavor.
Tip: Jeonbok samgyetang is the premium option for celebrations — the abalone makes it luxurious and memorable.
#2
Deulkkye Samgyetang
Baengnyeon SamgyetangJongno-gu·$$
KRW28000.00
Samgyetang enhanced with perilla seeds for a more aromatic, nutty profile.
Tip: Try deulkkye samgyetang if you want a richer, more aromatic version than plain tojong samgyetang.
#3
Dak-bokkeum-tang
Baengnyeon SamgyetangJongno-gu·$$
KRW18000.00
Braised spicy chicken with a red chili sauce, a warming alternative to ginseng-based broths.
Tip: Dak-bokkeum-tang is for those who want native-breed chicken but prefer heat over medicinal flavors.
#4
Heungmaneul Samgyetang
Baengnyeon SamgyetangJongno-gu·$$
KRW30000.00
Samgyetang with black garlic (fermented aged garlic) for a sweet, earthy depth.
Tip: 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.
#591% recommend
Tojong Samgyetang
Baengnyeon SamgyetangJongno-gu·$$
KRW25000.00
Ginseng chicken soup made with 100-day-raised native-breed chicken and 40 medicinal ingredients.
Tip: 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.