# Daegwallyeong Neungi Maru: the broth of the chicken baeksuk stood out

> Whole native chicken simmered with neungi mushrooms on a Wednesday evening in Daegwallyeong. It was my first neungi, and the broth was the best part.

- Canonical: https://jaemyeong.com/en/blog/pyeongchang-daegwallyeong-neungi-maru-20260902/
- Published: 2026.09.06
- Category: 식기(食記)
- Tags: #Pyeongchang, #Daegwallyeong, #chicken, #Korean

I went to Gangwon-do to see a friend. I told my friend to choose what we would eat, and this baeksuk restaurant was the pick. We went at about 8 on a Wednesday evening.

It is in central Hoenggye in Daegwallyeong-myeon. I heard it had been open for about two months. I was also told the place sits 700 m above sea level. Native chicken takes a while to cook, so we booked ahead to avoid the wait.

![Whole chicken simmering in an earthenware pot, topped with chives and neungi mushrooms](../../../assets/posts/pyeongchang-daegwallyeong-neungi-maru-20260902/01.jpg "The native chicken baeksuk, with dark neungi mushrooms on top of the chicken.")

This was the first time I had eaten neungi mushrooms. Until then I had never had neungi, shiitake, or pine mushrooms. The baeksuk was good overall, and the broth most of all. The chicken was not tough. My guess is that comes from the long cooking. My friend enjoyed it too.

![Side dishes such as kimchi, peppers, and pickles in small dishes](../../../assets/posts/pyeongchang-daegwallyeong-neungi-maru-20260902/02.jpg "The side dishes that came with it.")

It is not cheap. I think it is worth ordering if three or four people are eating together.

The dining room and the restroom were very clean. Parking is free, with two large lots, and valet is available. It is open from 10 a.m. to 10 p.m. and closed on Tuesdays.

When you finish the chicken, mixed-grain rice comes out, and you can ask for more. You put it in the remaining broth and boil it into a porridge. I drank one bottle of soju that evening.