Imun Seolnongtang 이문설농탕

Seolnong, in the name, preserves an older spelling of seolleongtang, and Imun recalls Imungol, the old name for this neighborhood. Beef bones, feet, knee cartilage and head simmer with brisket, shank, tongue and spleen into a milky broth that still finishes clean rather than greasy. Beyond the standard, special and hanwoo seolnongtang, there are knee-cartilage dogani-tang and head-meat meori-tang; groups add boiled hanwoo suyuk, a half-and-half platter, or mana, sliced spleen. There is no parking, so walk from Jonggak or Anguk Station. The house has served this soup for over 100 years and appears in the 2026 MICHELIN Guide.