Ireok 이레옥

Clear, mild hanwoo beef broth forms the base, and each bowl on the menu is defined by which cut goes into it. Yang gomtang features chewy tripe, dogani-tang soft knee cartilage, kkori gomtang the meat around oxtail bones, and teuk-seokkeo gomtang mixes several cuts in one bowl. Rice is cooked in an individual pot: scoop it out first, then pour water over the crust for sungnyung, a toasted rice drink.