Geumseonggwan Naju Gomtang 금성관나주곰탕

Brass bowls of Naju gomtang arrive with the rice already inside, warmed by repeatedly pouring hot broth over it (a technique called toryeom). The grains stay firm, and the clear beef broth stays clean to the last spoonful. Groups add hanwoo suyuk, tender boiled Korean beef eaten with chives, and the salty baby squid jeotgal is a side few gomtang places serve. Seating near Namdaemun Market runs over two floors.