In an effort to provide seasonal cuisine that reflects Koreaβs traditional medicinal food culture, Nae Dang, at the Hotel Nongshim, has introduced a summer menu centered on Hanbang Ori Heuk-suk-tang (herbal black duck soup).
This dish, priced at 65,000 won per person, is part of a broader course meal available throughout the hot season.
The meal combines duck simmered with Korean medicinal herbs such as ginseng, angelica root, and wolfberry, ingredients known in traditional Korean medicine for their restorative properties.
The course also includes seasonal porridge, mul-kimchi, romaine salad, grilled seafood with cold vegetables, a raw fish dish featuring Korean king prawn, three types of side dishes, dessert, and traditional tea.
The duck soup is cooked with domestic duck and a mix of herbs sourced from Korea and abroad, including ginseng from Korea, goji berries from China, and other imported items such as dates from Vietnam and rice from Spain and Belgium.
While designed to reflect the traditional idea of replenishing vitality during the hottest days of summer (sambok), the dish also highlights an evolving trend of integrating local and imported ingredients.
Reservations are required and repeat orders are not available due to limited daily preparation.
