Hoegi Wang Galbitang 회기왕갈비탕

The meat slides off the bone along its grain because the kitchen soaks 120 kg of short ribs for 12 hours every day before a two-stage simmer. The Special Wang Galbitang holds three long, golf-club-shaped ribs. The Arongsatae version adds banana shank, a beef cut with a different grain, and the spicy bowl tilts the savory broth toward chili. Seokbakji, chunky radish kimchi, is made in house. Barley crisps and misugaru, a roasted grain drink, sit at the self-service bar for after the soup. Window seats suit solo diners, while groups share the sweet-spicy braised short ribs.