Bonga Seolleongtang 본가설렁탕

Near Seokchon Lake, in an old single-story building, the seolleongtang broth has been simmered from beef bones for more than 50 years, and it tastes mild without being thin: season it yourself with the salt, pepper and scallions on the table. Long tables keep turnover fast even when the line looks long, and attendants direct traffic in the large parking lot. Kkori gomtang, oxtail soup, comes with thick, meaty pieces of tail that work well with a handful of somyeon noodles, while the dogani-tang holds over 10 chewy pieces of knee cartilage. Bonga-tang, loaded with brisket and beef offal, is savory with no gamey smell. A mustard sauce cuts the richness of the meat. Seoul-style kimchi and kkakdugi radish cubes sit on every table to take as much as you like.