Welcome to chicken soup in Korea! Billed as "whole young chicken with ginger and green perielles"... I still have no idea what a pereille is, but I think it's an onion?... this tasty, steamy hot soup is a Korean staple, and perhaps my favorite food here on the peninsula.
It starts, as all Korean meals do here, with small plates of kimchi. Not necessarily what I'd consider an aperitif to chicken soup, but when in Seoul... The clay bowl then is set down right in front of you, still boiling, frothy, spices steaming out in curly-ques, the smell of something delicious wafting up into your face.
Now, you really should wait until the soup stops boiling, at least, to try and taste it. Twice now, I have burnt my tongue for DAYS because I simply cannot wait to dive in. So I recommend first adding sea salt liberally, handily located in a large shaker, and also spiced with ginger. The recipe does not call for salt before it hits the table, and I've seen natives drop a quarter shaker into their boiling bowls. I tend to add as needed.
Here's the tricky part to this soup - you can eat it methodically or you can nosedive into all its tasty goodness, but no matter what you do, you're going to come face to face with, exactly, a "whole young chicken." It is a healthy reminder that your food was actually, at one time, a live animal that was just boiled down and stuffed for your pleasure. And when I say stuffed, I mean STUFFED - rice, whole spices that I can't even identify, and a huge ginger root can all be found in the cavity. In an effort to access all this goodness, you have to stick fingers (I think the Koreans use chopsticks, but I'm not THAT good with them!) in and extract the bones and skin whenever you find them, either in the bowl or in your mouth. It makes for a quite the experience, and a closeness with your fellow eater who is as messy as you are after about three spoonfuls of effort.
All the effort is completely worth it, however, and after you've picked through and devoured just half the bowl, you'll be satisfied, warmed, tingly from the ginger, and entertained by the pile of bones and such. It may sound, at times, disgusting to a Western eater, but it is truly cultural and foodie fun.








