Mapo Ok 마포옥

Yangji-tang, beef brisket soup, arrives completely unseasoned, and salt and pepper on the table let each diner adjust it. The broth blends milky bone stock with meat-cooking stock, landing between seolleongtang and clear gomtang. Rice comes already soaked in the soup unless you ask for it on the side when ordering. Scallion kimchi and aged kimchi are not set out by default and have to be requested. Myeongpum yangji-tang brings thicker meat with a different texture, while chadol-tang and usamgyeop-tang use other cuts. Open for more than 70 years and repeatedly listed in the Michelin Bib Gourmand, it is five minutes on foot from Mapo Station Exit 1. There is no parking lot.