Hearty Herbal Samgyetang (Korean Ginseng Chicken Soup) in Gajwa-dong, Incheon
I met up with two friends in Incheon and we went to Iwoo Cheol Herbal Nurungji Samgyetang for dinner. It was a fantastic restaurant in Gajwa-dong, Seo-gu, Incheon, and I'd like to introduce it to you.
The restaurant is located at 28, Geonjiro 399beon-gil, Seo-gu, Incheon. It’s called Iwoo Cheol Herbal Samgyetang Incheon Seogugajwa Branch.
Even from the entrance with the waiting chairs lined up, you could tell it was a popular spot in Gajwa-dong, Seo-gu, Incheon.
This restaurant accepts the Incheon Livelihood Recovery Consumption Coupon.
Their business hours are from 10:30 AM to 9:00 PM, open year-round.
Inside, there were promotional materials highlighting Chef Iwoo Cheol's career.
He has a lot of awards and appeared on broadcast TV multiple times.
We ordered the Herbal Nurungji Samgyetang (with scorched rice) and the Herbal Mung Bean Samgyetang.
Here’s the table setting that day, with the side dishes and the two types of Samgyetang.
The basic side dishes included kimchi, cucumber, peppers, ssamjang (soybean dipping sauce), and cabbage kimchi.
If you wanted more side dishes, you could grab them from the self-serve bar.
The self-serve bar had all the same side dishes that came with the meal.
The reason why the chicken meat is reddish inside is due to the “pink spot” phenomenon. This is caused by myoglobin, a protein in the chicken, oxidizing when it meets heat and oxygen. I learned something new! I heard about this for the first time here.
My friend ordered the Herbal Mung Bean Samgyetang.
And I ordered the Herbal Nurungji Samgyetang.
The visual of a large piece of nurungji covering the Samgyetang was both unfamiliar and innovative.
The nurungji was folded in half, so it would be even larger when unfolded.
Here is the nurungi that came with the Herbal Nurungji Samgyetang. It tasted even better when eaten with the Samgyetang broth.
When I lifted the nurungji, the milky white broth of the Samgyetang revealed itself.
I took a piece of the thick breast meat and dipped it in salt. The chicken wasn't dry at all, but moist, so I was curious about their cooking method.
After one bite, I immediately wanted to eat more of the meat.
After eating the meat, I wanted the milky broth, and it felt even richer as I scooped it up with a spoon.
The broth was so rich that my lips felt sticky after putting it in my mouth.
I also ate the nurungji with the meat. Once I started, I couldn't stop and kept repeating the process with my spoon.
It was also delicious to eat the nurungji soaked in the Samgyetang broth.
The combination of the meat, rice, and nurungji was innovative. This is truly the gem of Gajwa-dong in Incheon.
The flavor became even richer as time passed.
I was completely satisfied and finished the entire bowl of Samgyetang, including the broth. I highly recommend it!
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