Jangsuok Seolleongtang 장수옥설렁탕

Beef bones simmer in big cauldrons for more than 24 hours, which is what makes the seolleongtang broth so milky and thick. Doganitang with knee cartilage and kkori gomtang with oxtail are on the menu too, and groups put a platter of assorted boiled beef in the middle to share.