A Korean specialty, samgyetang is a ginseng soup served with a whole, stuffed chicken in each bowl. Presented piping hot, it is often eaten in the summer to help balance the body’s temperature with the weather outside. The city’s best version can be found at Tosokchon Samgyetang, which has served the delicacy since 1983 from a large hanok, or traditional house. The restaurant’s nourishing recipe involves a sophisticated stuffing made from ginseng, pumpkin seeds, walnuts, pine nuts, sunflower seeds, jujube fruit, ginkgo, garlic, and sesame seeds. Also available is a version with rare black poultry, whose tender flesh was once reserved for royalty. Lines run long at Tosokchon but usually move quickly—the best time to go is early- to mid-afternoon when the lunch crowd has passed.