Gongneung Ssakssuri

A whole chicken stew served in a large pot with broth. The chicken is tender and the soup is savory. Typically eaten by dipping the meat in a special sauce and adding noodles later.

An additional half chicken portion. Ordered to add more meat to the main pot.

Knife-cut noodle refill. Fresh wheat noodles added to the boiling chicken broth to make a rich noodle soup after eating the meat.

Sliced potatoes to add to the stew. They cook in the broth, becoming soft and absorbing the savory flavor.

Rice cakes (tteok) to add to the pot. Chewy and soft, they complement the texture of the chicken and soup.

A bowl of steamed white rice. A staple side dish to accompany the meal.

Spicy fermented cabbage kimchi. A traditional Korean side dish served to refresh the palate.