Imun Seolleongtang (이문설렁탕): Celebrating a Time-Honored Process
Imun Seolleongtang has been serving their signature ox bone soup, or Seolleongtang, for over a century. This time intensive dish is made by boiling beef meat and bones for over 15 hours until the broth becomes visibly cloudy and rich with flavor.
Its unique milky color comes from boiling, rather than simmering, the broth. As the meat and bones start to disintegrate over time, the fats and oils rise to the surface. This part is removed to prevent the broth from becoming overly thick and oily. Don’t worry! All those great flavors and aromas are still imbued in that incredible broth.
Seolleongtang already includes rice, wheat noodles, and some sliced beef brisket. To enjoy, add minced scallions then season with salt/pepper to taste. It’s a simple dish so Seolleongtang restaurants need to have good kimchi and kkakdugi (fermented diced radish).
With its long history, it’s understandable that Imun Seolleongtang is respected by both locals and foreigners. Surprisingly, I think I was the only foreigner there during my visit. Everyone else was a middle-aged man, ahjussi (아저씨), or middle-aged woman, ajumma (아줌마). I took this as a sign that their Seolleongtang would be legit! It was.
A bowl of Seolleongtang here will cost you a whopping 13,000 WON, or about $10 USD. Sadly, in New York, we have to pay at least $17 USD for a bowl. Surprisingly, Imun Seolleongtang’s prices are actually kind of expensive in South Korea even relative to its cost in the US. But, to try a classic Seolleongtang from an age-old institution, I’d say it’s worth the premium.
Imun’s Seolleongtang is more classic and less cloudy than modern versions. The way they include organ meat is also more traditional in style. Many people associate Korean cuisine with hot, spicy, and bold flavors but Seolleongtang is a great example of how an everyday Korean dish can be simple and yet so labor intensive. Overall, Imun Seolleongtang is definitely worth a stopover for a comforting meal.
Cuisine: Korean
Average Price per Person: $10 USD / 13,000 WON (Food Only)
Address:
38-13 Ujeongguk-ro, Jongno-gu, Seoul, South Korea
서울특별시 종로구 우정국로 38-13
Recommended:
Seolleongtang
Imun Selleongtang’s interior is pretty much that of a standard Korean restaurant. When you enter, there’s someone that quickly welcomes and directs you over to a table.
The menu is simple and it’s posted on the wall. Most people go for the Seolleongtang (Ox Bone Soup) but they also have some similar variations like Doganitang (Ox Knee Bone Soup), which has cartilage. The cartilage usually has a rich, jelly-like texture.
Each table has large containers of Kimchi (fermented cabbage) and Kkakdugi (fermented diced radish). It’s all self-serve. There are even scissors to help you cut the vegetables into more manageable pieces.
The Seolleongtang arrives in a pristine state. The broth is cloudy and almost milk-like. The steam from the soup has a thick, beefy aroma. The bowl already contains brisket, rice, and wheat noodles.
While it might be tempting to start digging in, there are a few quick steps to follow.
Add a generous portion of scallions as shown in the picture above.
Finally, add salt and pepper to taste then mix all the ingredients together.
The Seolleongtang and Doganitang have regular and special/premium versions (for an extra 3,000 WON). The special order comes with more meat but expect more diverse and adventurous cuts like organ meat.
Seolleongtang - (13,000 WON - Regular) / (16,000 WON - Special)
Doganitang - (16,000 WON - Regular) / (19,000 WON - Special)