Seolleongtang in South Korea - 25 Restaurant Picks

Rice comes separately in a stone pot: scoop it into the soup first, then pour water over the crust stuck to the pot for…

Instead of the usual milky broth, this seolleongtang comes clear like gomtang, and the hanwoo beef in it is soft enough…

A small plate of radish-kimchi liquid comes with each seolleongtang, meant for dipping the thin somyeon noodles into as…

Seolleongtang comes toryeom style, with rice and thin noodles already steeped in the broth, and you mention it when ord…

The cabbage kimchi is made with fresh red chili ground up and mixed with chili powder, leaving it loose and juicy, and…

Down a flight of stairs near the Nambu Bus Terminal, a 30-year-old shop serves seolleongtang, ox-bone soup, in a clear…

Open 24 hours in Mokdong, this seolleongtang (ox-bone soup) house seats solo diners before dawn as well as groups at di…

Near Seokchon Lake, in an old single-story building, the seolleongtang broth has been simmered from beef bones for more…

The broth is rich but not served piping hot, and anyone expecting a scalding bowl may find it lukewarm. Tender beef sit…

Every spoonful of the milk-white seolleongtang broth leaves a thin coating on the lips. In the evening, groups fill the…

Within a minute of ordering, a bowl of seolleongtang, ox-bone soup, lands on the table. The broth looks clear but carri…

The broth sits between clear and milky, with thin slices of brisket and a few strands of somyeon noodles. Salt, scallio…

Through the glass to the left of the entrance, a huge cauldron is at a rolling boil. The plain seolleongtang is a mild…

The smell of long-simmered beef bones reaches the street before the door does at Jungnimjang, a seolleongtang house run…

A single slab of brisket, about the size of a basketball player's palm, fills the bowl when you get the special (teuk)…

The broth comes unseasoned and is thick enough to leave your lips sticky by the end. There is no dadaegi chili paste, j…

Whole knee cartilage, beef bones and ox feet simmer for hours over a wood hearth, and the broth sets like jelly once it…

Rice noodles, not the usual wheat somyeon, sit in every bowl of seolleongtang, the milky ox-bone soup served around the…

Salt goes in from the very first spoonful, since the pale, milky broth carries surprisingly little fat. Each bowl of se…

The seolleongtang is all but unsalted and needs the scallions and sea salt served in containers, whereas the hanwoo ox-…

Seolnong, in the name, preserves an older spelling of seolleongtang, and Imun recalls Imungol, the old name for this ne…

Beef bones simmer in big cauldrons for more than 24 hours, which is what makes the seolleongtang broth so milky and thi…

The first spoonful tastes plain, because the ox-bone broth is made without added seasoning, and the mild depth of the m…

Under a heap of garlic chives sits the house specialty near Yeongdeungpo Station: sokkori-jjim, oxtail in a soy-based s…