Samgyetang restaurant in Hanam: perilla seed broth at Baekheukdam

Wanting a restorative lunch, I went to Baekheukdam (백흑담) in Misa, Hanam. I had perilla seed samgyetang (ginseng chicken soup), and its generous portion, nutty broth, and tender chicken breast stayed with me.

Where is Baekheukdam, and what is parking like?

Baekheukdam is on the first floor at 93 Misadong-ro, Hanam, Gyeonggi. At the time of my visit, it was a restaurant that had only recently opened. It was introduced as about an eight-minute drive from Starfield and about two minutes from Misa Gyeongjeong Park, and the parking lot at the building entrance was spacious.

The original post lists its hours as 11:00 AM to 9:00 PM daily. It notes a break time, but does not give the specific hours.

Is it suitable for family meals or group gatherings?

The high ceiling and spacious interior gave it an open feel. Most tables seated four, and there were also many tables for eight, so I thought it would work well for group gatherings or company dinners.

Both sides of the restaurant had floor-to-ceiling windows. It was pleasant to look out at the green lawn and open sky while eating. I thought it would also be nice to bring my parents here for a family meal.

How is the samgyetang prepared?

Baekheukdam’s samgyetang was introduced as being prepared sous vide. The explanation said it is vacuum-cooked at a low temperature for 12 hours to preserve the meat’s grain while giving it a tender texture.

What are the menu items and prices?

The perilla seed samgyetang I had was ₩21,000. The menu items and prices listed in the original post are below.

• Herbal: ₩18,000
• Perilla seed: ₩21,000
• Black sesame: ₩22,000
• Octopus: ₩24,000
• Boyangtang (nourishing soup): ₩29,000
• Haesintang (seafood and chicken soup): ₩98,000

How filling and flavorful was the perilla seed samgyetang?

The perilla seed samgyetang came in an earthenware bowl that was slightly larger than usual. It was filled with broth and felt like a generous serving, but it was so good that I finished the whole bowl.

The basic side dishes were fresh kimchi, kkakdugi (cubed radish kimchi), and pickled onions. I usually prefer well-fermented sour kimchi to fresh kimchi, but I liked the fresh kimchi here and ate a lot of it. The kkakdugi was nicely fermented, and the pickled onions were good too.

The broth, made with herbal ingredients and generously mixed with perilla seed powder, was smooth and nutty like cream soup. I already like dishes with perilla seeds, but its nuttiness and smoothness were especially memorable.

When I mixed the rice well into the broth, it felt like eating a cream risotto. It was good with the meat, but the flavor of the broth was what I remembered most.

The chicken breast also pulled apart tenderly along its grain. I normally do not eat much breast meat because I do not like dry meat, but it was tender enough that I ate the chicken breast too.

Is there dessert after the meal?

Dessert ice cream came in three flavors: strawberry, chocolate, and cookies and cream. When I tried it, it felt more chewy than light. I was too full to try all three flavors.

The nutty broth and generous portion of the perilla seed samgyetang made for a satisfying lunch. The restaurant was clean and had a pleasant view outside the windows, so I wanted to return with my parents next time.