Best Seolleongtang and Gomtang in Seoul

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A local favorite that is less famous than its neighbors but provides an exceptionally high ratio of meat to broth. — Mapo

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Lunch.

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$$

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A reliable choice for government officials and business people. Their gomtang is clear and features a variety of beef cuts including shank and tripe. — Gwanghwamun

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11:30 AM.

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$$

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The undisputed king of **Gomtang** since 1939. Served in heavy brass bowls that retain heat, the broth is perfectly clear and features premium cuts of Hanwoo beef. You can order yours with "Nae-po" (tripe) if you want the full traditional experience. — Myeongdong

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Go

11:00 AM; they close as soon as the daily broth runs out (often by 3 or 4 PM).

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$$$

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A hidden, no-frills basement spot in the industrial district. It’s gritty but serves a very authentic, high-heat broth favored by the local workers. — Euljiro

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12:00 PM.

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$

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Famous for having a very thick, milky-white broth that is incredibly rich. Their "Special" bowl comes with a massive, hand-cut slice of boiled beef that is a meal in itself. — Euljiro

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11:45 AM.

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$$

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Located in the dense food alley near City Hall. This shop is known for its exceptionally generous portions of scallions and its very sharp, well-fermented kimchi. — Bukchang-dong

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12:00 PM.

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$$

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A classic choice in Myeongdong that has maintained its standards despite the tourist surroundings. The broth is hearty and consistent. — Myeongdong

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11:00 AM.

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$$

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Known for using top-grade **Hanwoo** (Korean beef) brisket. Unlike the ultra-mild traditional spots, Aeseong Hoegwan’s broth is slightly more seasoned and savory, appealing to a modern palate while maintaining high standards. — City Hall

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11:30 AM; popular with city hall office workers.

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$$

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They are praised for the high quality of their beef slices (Yangji/brisket) and their exceptionally crisp kkakdugi. The dining room is modern and bright, making it an approachable choice for travelers. — Mapo

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12:00 PM.

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$$

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The most famous chain in Korea. While it lacks the "soul" of the 100-year-old shops, it is exceptionally clean, consistent, and foreigner-friendly. The broth is slightly sweeter and very approachable for beginners. — Multiple Locations

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Anytime.

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$$

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Officially Korea's oldest registered restaurant, operating since 1904. The broth is exceptionally pure and clean, made using traditional methods. It has a rustic, nostalgic atmosphere that has seen over a century of Seoul history. — Jongno / Insadong

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11:00 AM; it’s a living history lesson.

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$$

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While primarily a Chueo-tang (mudfish soup) specialist, this historic restaurant (est. 1932) serves a limited seasonal naengmyeon that is highly prized by older Seoulites. — Jung-gu

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12:00 PM.

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$$

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A gritty, no-frills legend in Sinsa-dong. The broth is incredibly rich and has a distinct "beefy" aroma that purists love. It’s an authentic, un-sanitized look at old-school Seoul food culture. — Jamwon / Sinsa

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Go

2:00 AM (Open 24 hours); legendary for taxi drivers and late-night revelers.

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$$

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Many of the morning stalls in the market serve a very basic but satisfying bowl of seolleongtang to merchants and early visitors. It’s the cheapest way to experience the dish. — Gwangjang Market

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Go

Morning.

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$

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They specialize in **Dwaeji-gomtang** (clear pork broth), a rarity in a beef-dominated category. The broth is as clear as tea and features paper-thin slices of premium pork. — Hapjeong

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Go

11:30 AM (Opening); limited portions per day.

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$$

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