Hanam Korean restaurant for sesame samgyetang: Baekheukdam

What did I have for lunch before shopping at Starfield?

I wanted a hearty lunch before shopping at Starfield, so I visited Baekheukdam (백흑담) in Hanam. It is a restorative Korean-food restaurant at 93 Misa-dong-ro, Hanam-si, Gyeonggi-do. It serves samgyetang (whole chicken soup), galbitang, haesintang, and more; I came because I was curious about its perilla-seed and black-sesame samgyetang.

What is the atmosphere like for a meal with parents?

The entrance and dining room were clean and tidy. The atmosphere was calm without feeling overly formal, so I could eat comfortably. The tables were not cramped together, and the food and tableware were neatly prepared.

After eating there, I felt it would also suit a meal with parents or a family outing. It also looked like a fine setting for sharing Korean food with guests.

How did the perilla-seed and black-sesame samgyetang differ?

My companion and I ordered the signature perilla-seed samgyetang and black-sesame samgyetang, one of each. Both were nutty, but their flavors differed enough that it was nice to alternate between them and compare.

Was the perilla-seed samgyetang broth too thick?

The perilla-seed samgyetang had a fairly rich broth, but it was not overly heavy. The smooth nuttiness characteristic of perilla seeds blended naturally with the chicken broth. To my taste, it was neither aggressively salty nor strong, so I kept spooning it up easily.

I think it would suit anyone who prefers a richer, nuttier broth to clear samgyetang. Mixing rice into the broth and topping it with chicken made for a satisfying meal.

Was the black-sesame samgyetang more flavorful than the perilla-seed version?

The first thing I noticed about the black-sesame samgyetang was its dark-colored broth. It also had the deep, weighty nuttiness distinctive to black sesame. While the perilla-seed version was smooth and gentle, the black-sesame version had a somewhat deeper, more distinctive flavor.

I wondered whether the black-sesame aroma would pair well with chicken, but after trying it, I thought the combination worked well. The nutty broth had soaked into the chicken, making it tasty even without additional seasoning.

How were the chicken texture and side dishes?

Baekheukdam says its chicken is prepared using long vacuum low-temperature cooking. When I tried it, the meat was moist rather than dry. It separated easily with a light touch of the chopsticks, and even the breast meat went down softly with the broth. I could barely detect any gamey smell.

The kimchi served alongside was crisp and pleasantly spicy. Putting it over the tender chicken added a refreshing note amid the nutty flavors. It was a good accompaniment while eating the rich perilla-seed and black-sesame broths.

Was one bowl of samgyetang enough for lunch?

With chicken, rice, and rich broth together, one bowl was enough for lunch without adding another dish. As I neared the end, I definitely felt full. It suited me well because I had wanted a warm, substantial meal before shopping.

This time, I compared the two kinds of samgyetang. Next time, I would like to try the herbal beef-bone soup or haesintang with my family.