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Hadonggwan (하동관)
A long-running Myeongdong restaurant known for a clear, deeply flavored Hanwoo broth kept alive by a decades-old stockpot tradition.
Gangbuk (Seoul)Korean Food > Seolleongtang / Gomtang / Dognitang
4.0
(167 reviews)An iconic (beef bone soup) house in Myeongdong with a continuous history of over 80 years. The kitchen has kept the same stockpot tradition for decades, producing a clear but deeply savory broth made exclusively from Hanwoo (Korean beef). The soup’s clean richness is balanced by slightly sweet, bright kkakdugi (cubed radish kimchi). Menu choices range from small and regular bowls to numbered 'gong' portions for larger meat servings; there are also local variations like adding a raw egg, pouring kkakdugi brine into the soup, or ordering extra meat.
Local Tips
- •Classic, gently savory gomtang made only with Hanwoo — choose small, regular, or numbered 'gong' portions for extra meat
- •Traditional, no-frills atmosphere where the same pot and technique have preserved the house flavor for generations
- •Open mornings to mid-afternoon — go early for the freshest broth; try suyuk (boiled beef) as a shared side
Menu
25-gong (25공 곰탕)25,000 KRW
30-gong (30공 곰탕)30,000 KRW
(Small) (곰탕 소)15,000 KRW
(Regular) (곰탕 일반)18,000 KRW
(Large) — boiled sliced beef (수육(대))60,000 KRW
(Medium) — boiled sliced beef (수육(중))40,000 KRW
Practical Information
- Category
- Korean Food > Seolleongtang / Gomtang / Dognitang
- Address
- 12 Myeongdong 9-gil, Jung District, Seoul
- Operating Hours
- Daily 07:00–16:00
- Phone
- 02-776-5656
- Website
- Visit Website →
- Facilities
- Takeout,Reservations accepted,Parking available
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Glossary
- Gomtang
- A clear, slowly simmered beef-bone soup with a deep, savory broth; usually seasoned at the table with salt and chopped green onion.
- Gong (공)
- A traditional portion-size marker used at some restaurants; higher numbers indicate a larger single-bowl serving.
- Suyuk
- Thinly sliced boiled pork or beef served chilled or warm for sharing, often eaten with dipping sauces and kimchi.
