Beodeunamujip Seocho-dong Bonjeom 버드나무집 서초동본점

Only 100 bowls of galbitang (beef short rib soup) go out at lunch each day, so late arrivals often miss out. The broth is clear, built on kelp and radish, with thick meaty ribs you lift out and dip in a mild sauce. Beef gukbap is the contrast: a redder, deeper soup with several cuts of beef and garlic chives. Since opening in 1977 around jumulleok (marinated beef), the house has built its evenings on charcoal-grilled ribs, salt-seasoned or marinated, and private rooms take reservations. Cool, lightly salted dongchimi (radish water kimchi) arrives first. Valet parking carries a fee.