Seodonggwan Bongwan 서동관 본관

Every bowl here goes through toryeom: hot broth is poured over rice in a brass bowl and drained several times until the grains are steeped in beef stock. Regular gomtang keeps to clear brisket broth with sliced brisket, while yang gomtang adds beef tripe and offal, bringing a funky aroma and extra chew that divides opinion. Scallions and a little pepper tame that offal note noticeably.