Gangnam Korean restaurant for yam samgyetang: Masamgyetang

I went to Masamgyetang Bangbaeng Sageori Branch (마삼계탕 뱅뱅사거리점) near Gangnam Station for a late lunch alone. The samgyetang (ginseng chicken soup) made with ground yam had a milky, thick broth. Its flavor was mild, so I ate all the broth with the side dishes.

How far is it from Gangnam Station, and is it comfortable for solo dining?

The restaurant is about 680 m from Exit 4 of Gangnam Station on the Shinbundang Line. I walked there after work. The address is 19 Dogok-ro 3-gil, 1F, Gangnam-gu, Seoul, South Korea.

I visited after 2:00 PM, and the restaurant was pleasant and comfortable for eating alone. I also thought it would work well for groups of three to six people or larger groups.

According to the original post, hours are daily from 11:00 AM to 9:00 PM, with last orders at 8:30 PM. Parking is free for 90 minutes when dining in. The listing also says takeout, delivery, and reservations are available, and that high chairs are provided.

What does Masamgyetang cost, and what other dishes are available?

I ordered the yam samgyetang for ₩18,000. There were fewer choices than I expected, but meal options included yam half samgyetang and samgye dakjuk (chicken rice porridge), while dakbokkeumtang (spicy braised chicken), boneless fried chicken, stir-fried chicken gizzards, and fried ginseng were also available. Yam half samgyetang is available until 3:00 PM, and dakbokkeumtang only in the evening.

What are the basic side dishes, and can they be refilled?

There were pepper, cups, and paper spoon rests on the table, while the spoons and chopsticks were kept in the table drawer.

The basic side dishes were napa cabbage kimchi, spicy pickled garlic, jangajji (soy sauce-pickled vegetables), pickled cabbage, and soy sauce-pickled chili peppers, along with coarse salt.

I could get more side dishes at the self-service bar. They were either savory or mild with umami, and went well with the samgyetang. I refilled the pickled cabbage, soy sauce-pickled chili peppers, and napa cabbage kimchi.

What does the yam samgyetang broth taste like?

The samgyetang arrived bubbling in a hot ttukbaegi (earthenware pot). It was topped with a little chive and pine nuts.

The broth, which was said to contain ground yam, was milky and thick. I could detect the yam only very faintly, and it was not prominent; overall, the flavor was mild.

I usually prefer bold flavors, but I ate this without adding salt that day. If you want more seasoning, you could add the salt served with it. I added only pepper near the end.

How did I eat the chicken and glutinous rice?

There was one whole chicken in the ttukbaegi. I started with a drumstick, and the meat was tender.

Even the drier pieces felt more tender when I soaked them in the yam broth. I ate the side dishes between bites; the well-fermented napa cabbage kimchi was crisp and had a refreshing umami flavor.

I also finished the soy sauce-pickled chili peppers quickly as I alternated them with the chicken. I liked the combination of mild broth and savory side dishes.

After eating some of the chicken, I had the glutinous rice. I moistened it with broth and sprinkled on pepper, which suited my taste.

I finished all the broth at the end. The mild samgyetang, whose yam flavor was not strong, and refillable side dishes made for a filling, comfortable late lunch alone.