이열치열. To fight fire with fire, that's why Koreans traditionally eat Samgyetang during the hottest days of summer. In Hanja the saying is as follows: 以熱治熱. Main ingredient is a poussin, a young chicken, less than 28 days old at slaughter. The poussin weighs typically about half a kilo. Stuff each poussin with rice soaked in cold water, one fresh ginseng, one jujube, and about eight garlic cloves. Boil on medium heat until the chicken is soft. This can take about 70 minutes.

Transfer the chicken to a stone bowl and add the broth. Sprinkle with the greens of spring onion. This chicken soup is served with ginseng infused soju. No dipping sauce was served in this Busan restaurant near Dongnae, but there was plenty of grey salt to put on a plate for dipping the pieces of chicken. Just ₩ 13.000 including a small bottle of ginseng soju.