Kim Young-ja Naju Gomtang Main Branch 김영자나주곰탕 본점

No bones or offal go into the broth. Korean beef brisket, shank and head meat alone produce a clear, lightly fatty Naju-style soup with a distinct beef aroma. For the Korean beef gomtang, the rice is warmed by repeatedly pouring hot broth over it before serving, so the grains are already seasoned. Boiled beef suyuk, ordered separately, is cooked to keep a chewy bite and dipped in a mustard-soy sauce. The main hall and annex face each other across an alley, and the parking area beside the shop is cramped. Cabbage kimchi and cubed radish kimchi are made every morning.