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Imun Seolleongtang (Imun Seolleongtang — century-old seolleongtang shop)
A century-old shop in Jongno known for a light, clean beef broth and a historic, no-frills dining experience.
Gangbuk (Seoul)Korean food > Seolleongtang / Gomtang / Dogani-tang
4.1
(112 reviews)A 100-year-old house in Jongno, officially listed as a Seoul Future Heritage site for its role in local history. The signature is served in the classic toryeom style — hot beef broth ladled over rice and thin wheat noodles (somyeon). The broth sits between milky and clear: mild, nutty, and surprisingly light for a meat-based soup. It comes unsalted so you can season each bowl to taste with salt, pepper, and scallions. Order the “Teuk (special)” to sample extra beef parts like spleen, tongue and head meat. Both the soup and the kimchi are made without added MSG, giving the meal a clean, unpretentious finish.
Local Tips
- •Seolleongtang served toryeom-style (hot broth poured over rice and somyeon) with a mild, low-fat beef flavor
- •A Seoul Future Heritage site — simple, traditional atmosphere frequented by locals
- •Tip: the soup is unsalted by default — season to taste and order the ‘Teuk’ to sample assorted beef offal
Menu
( = ox knee cartilage; = dish for drinking)44,000 KRW
-tang (Ox knee cartilage soup)17,000 KRW
-tang (Teuk / Special)20,000 KRW
Mana (Mana — ask staff for details)16,000 KRW
Meoritang (Beef head-meat soup)16,000 KRW
Meoritang (Teuk / Special)19,000 KRW
(Classic beef bone soup served with rice/noodles)14,000 KRW
(Teuk / Special)17,000 KRW
SOMeori (So-meori — beef head meat served as )46,000 KRW
(Boiled sliced meat, often served cold)44,000 KRW
Muchim (Seasoned sliced boiled meat)33,000 KRW
Hyeomit (Hyeomit — cut near the base of the tongue; offal)46,000 KRW
Practical Information
- Category
- Korean food > Seolleongtang / Gomtang / Dogani-tang
- Address
- 38-13 Ujeongguk-ro, Jongno District, Seoul
- Phone
- 02-733-6526
- Website
- Visit Website →
- Facilities
- Takeout,Reservations accepted,No parking
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Glossary
- Anju
- Food served alongside alcoholic drinks—places often list specific anju meant for pairing with soju or makgeolli.
- Dogani
- Ox knee (cartilage) — used in soups and stews for a gelatinous, rich texture.
- Seolleongtang
- A cloudy, milky broth made by simmering ox bones for hours; eaten with rice and seasoned at the table.
- Suyuk
- Sliced boiled meat (usually beef) served cold or warm with dipping sauces.
- 특 (teuk)
- Literally 'special' — typically denotes a larger portion or a slightly richer/premium version of the dish.
