Yuil Seolleongtang 유일설렁탕

Yuil Seolleongtang traces its origins to 1987, when the original branch opened in Junggok-dong, Seoul. The Ilsan location in Goyang-si, Gyeonggi Province, is one of only two branches nationwide, and it is widely regarded as the most dependable seolleongtang restaurant in the Ilsan area. The broth, made from cow head bones simmered over extended hours, has a slightly cloudy appearance with a deeply savory, richly sticky quality. Although Australian beef is used, there is no off-putting gaminess, and the umami is pronounced. Regular and chadol seolleongtang are priced at 12,000 won, while the special version at 15,000 won comes generously loaded with yangji (brisket) beef and includes unlimited somyeon (thin wheat noodle) refills for a thoroughly filling meal. The kimchi here departs from convention in a noteworthy way. Instead of standard dried chili powder, the kitchen grinds fresh red peppers and blends them with regular powder, producing a style closer to mul-kimchi (watery kimchi) with a crisp, almost refreshing bite. The napa cabbage used is a greener, more fibrous variety that adds a satisfying crunch. Combining the hearty broth with this distinctively cool kimchi and generous heaps of scallion creates what many consider an ideal hangover remedy. The seokbakji (radish kimchi) is also well-fermented and flavorful. The restaurant recently relocated to a larger building equipped with a spacious parking lot, making car access convenient. Takeout demand is consistently high. Dining hours draw steady crowds, so visiting outside the typical lunch rush is advisable for a more relaxed experience. The number of regulars who have returned for three to four years or more speaks to the kitchen's ability to maintain consistent quality over time.