봉화설렁탕

A milky white broth made by simmering beef bones and meat for a long time. It features a light and savory flavor, and is even more delicious when mixed with rice and eaten with kkakdugi (cubed radish kimchi).

A rich gomtang made with beef head meat. The broth is thick due to abundant gelatin, and you can enjoy the chewy texture of the meat.

A soup dish with tender beef tongue (usol). The clean broth is complemented by the unique soft and chewy texture of the beef tongue, making it a special delicacy.

A nourishing dish made by simmering beef kneecap cartilage and surrounding meat for a long time. The broth is rich and savory, and the chewy kneecap is a delicacy.

Tender boiled beef su-yuk served on a hot stone plate. You can enjoy it warm until the end, and it is served with vegetables.

Su-yuk made by gently boiling beef kneecap cartilage. It is rich in collagen, with a chewy and soft texture, making it a great accompaniment to drinks.

This menu allows you to add more meat to your su-yuk or tang dishes.

A bowl of warm white rice.

These are somyeon noodles to add to broths like Seolleongtang.