Yonggung Seolleongtang

A traditional Korean soup dish with a milky broth made by simmering beef leg bones and bones for a long time. The broth is light and savory, and it is eaten by adding rice and pairing it with well-ripened kkakdugi or kimchi.

This is a special large size menu with a more generous amount of meat than the basic Seolleongtang. Recommended when you want to enjoy plenty of meat.

A nourishing dish made by boiling beef knee cartilage (dogani). The rich broth is full of gelatin, allowing you to enjoy the chewy and tender texture unique to dogani.

This is a special large version of Dogani-tang with an even more generous amount of dogani. You can enjoy a rich texture and deep broth flavor.

A soup dish based on Seolleongtang broth, prepared to be a good accompaniment to drinks. It is served without rice and is hearty with meat and other ingredients, perfect for enjoying with alcohol.

Boiled dogani is steamed with minimal broth and served on a plate. It is characterized by its chewy and bouncy texture and is dipped in seasoning sauce.

A dish of thinly sliced beef brisket, tenderly boiled. It has a moderate amount of fat, making it savory, light, and tender.

A menu that offers a variety of suyuk, including dogani and yangji, all on one plate. You can enjoy the diverse flavors and textures of various cuts at once, making it great for sharing.