Bucheon samgyetang restaurant with homemade kkakdugi: Oi Samgyetang

Looking for restorative samgyetang in Sang-dong, Bucheon

Lately I have been feeling so run-down that I thought it was time for a proper restorative meal. While looking into samgyetang places, I ended up visiting Oi Samgyetang Bucheon Main Branch, a long-established and well-known samgyetang spot in Bucheon.

Oi Samgyetang is on the second floor. There is a separate customer lounge on the first floor, which was nice because you can sit and wait even if there is a queue.

When I went up to the second floor, the interior was more spacious than I expected, and there were private rooms too.

So it seemed suitable for eating alone, as well as for small meals, family meals, and larger group visits.

A menu from samgyetang to duck baeksuk

The menu includes samgyetang (ginseng chicken soup) and chicken baeksuk (poached chicken), along with chicken doritang and duck baeksuk.

• Samgyetang: herbal mung-bean samgyetang ₩18,000 / lacquer chicken soup ₩20,000 / neungi mushroom samgyetang ₩25,000
• Chicken baeksuk: baeksuk ₩60,000 / lacquer baeksuk ₩62,000 / neungi chicken baeksuk ₩76,000
• Chicken doritang: ₩45,000–₩53,000
• Duck baeksuk: baeksuk ₩64,000 / lacquer baeksuk ₩66,000 / neungi duck baeksuk ₩80,000

As I looked at the menu, the country-of-origin board beside it caught my eye. With the recent controversy over Chinese cabbage kimchi, I find myself checking the origins of ingredients used when eating out one more time. Oi Samgyetang says it uses Korean-grown chicken, duck, mung beans, rice, red pepper powder, and cabbage, which was reassuring.

Herbal mung-bean samgyetang and lacquer chicken soup, compared

That day, I ordered the herbal mung-bean samgyetang and lacquer chicken soup. The chicken in both was very tender. The meat came away easily from the bones, yet it was not so soft that it fell apart; the chicken still had its own texture.

The herbal mung-bean samgyetang had a mild, clean-tasting broth from the first sip. Although it contains mung beans, it was less heavy than expected, leaning toward a light yet nutty flavor.

The lacquer chicken soup was clearly different in color from the start. As soon as I tasted it, ahh~ the broth seemed much richer, with a deep nutty, savory flavor. In particular, there was a slight distinctive aroma of lacquer tree, and the broth felt deeper than regular samgyetang.

Personally, I think the herbal mung-bean samgyetang would suit you if you prefer a lighter flavor, while the lacquer chicken soup would be a good fit if you like something richer and nuttier.

Even the scorched rice at the bottom of the earthenware pot

The portions were quite generous too. At the bottom of the earthenware pot, glutinous rice had stuck and turned into nurungji (scorched rice). There was a surprisingly good amount of it, so it was fun to scoop it up at the end after the chicken and broth.

The nurungji at the bottom was so delicious that I scraped up every bit.

Homemade side dishes and children's tableware

Oi Samgyetang says it makes and serves its own kimchi and all of its side dishes. Kkakdugi (cubed radish kimchi) matters at a samgyetang restaurant too, and this one was so good that I got a refill.

Children's tableware is prepared separately as well.

It also looks like they make their own ginseng liquor, and they say a tasting portion is available if you ask.

A hearty place for a restorative meal in Bucheon

Oi Samgyetang is said to have started at Incheon's tool-market complex in 1997 and continued for nearly 30 years. After trying it myself, I could somewhat understand why it has stayed in business for so long.

The chicken was tender, the broth could be enjoyed light or rich depending on the dish, and the portions were generous. Added to that, the use of Korean-grown ingredients made it a good place to go for a restorative bowl of samgyetang.

So if you want a restorative meal in Bucheon, or are looking for a good samgyetang restaurant there, I recommend Oi Samgyetang Bucheon Main Branch in Sang-dong.