Anilok Bonjeom 안일옥 본점

The first spoonful tastes plain, because the ox-bone broth is made without added seasoning, and the mild depth of the milky soup comes through as you keep eating. Several cuts of beef go into the bowl in generous amounts. Salt on the table lets everyone season to taste, and a large size, gopbaegi, is there for bigger appetites. The shop opened in 1920, and besides seolleongtang it also makes gomtang, ujok-tang (ox-foot soup) and galbitang.