Nowhere else in the world can you find a yellow-brothed samgye-tang, which traditionally comes with a clear broth. The broth is made by boiling sanghwang mushroom, a medicinal variety which gives it its unique color and scent, along with a traditional herbal mix, including hemp and jujubes (the owner wouldn’t let us know the rest of the recipe). After the broth is made, no more than twenty-five of a special breed of chickens is boiled at the same time. The smaller batch allows the collagen of the chicken to thicken the broth. Thanks to the special (and secret) combination of ingredients used to create the broth, many customers end up emptying their bowl. Gobong has been featured on the Michelin Korea guide, so there may be a crowd.