Inamjang Samseong 이남장 삼성점

Ox tongue in the special seolleongtang is tender enough to melt, and the chunks of beef are so big that a separate suyuk order feels unnecessary. The branch sits between Samseong and Bongeunsa stations, and lunch brings a queue. The broth is simmered for two full days, as at the Euljiro original, and thin noodles and rice are refilled freely. The kimchi and kkakdugi, cubed radish kimchi, that come with the soup are good enough to matter. Rice comes already in the soup unless you ask for it on the side when ordering. The mixed suyuk platter leans toward knee cartilage rather than tendon and arrives with its own broth, making it a drinking-table dish. A late arrival means a hurried meal near closing, because dinner service ends earlier than many expect.