Imun Seolnongtang

There are plenty of options for a hearty, satisfying and even Michelin-star dinner that doesn’t break the bank: 17-hour simmered bone-broth soup at Imun Seolnongtang (tucked away down an alley in Jongno-gu), North Korean-style cold buckwheat noodles at Jinmi Pyeongyang Naengmyeon, handmade dumplings at Gaeseong Mandu Koong and K-BBQ at Geumdwaeji Sikdang (a blink-and-you'll miss it spot in Jung-gu that doesn't accept reservations) – just to name a few. I also love going to Sinheung Market, the one-time textile center turned buzzy dining scene, where it’s fun to mosey around the maze of alleys and stairways. If you’re in the mood for Thai, you can’t do better than Pad Ka Paw, where the chive pancakes are divine, or its equally impressive sister restaurant, Ginn Laoo – both run by the charismatic Sriprateep Paw, who might break out the guitar if you’re lucky.

Sometimes, the most delicious dishes use the simplest ingredients, as is the case with seolleongtang, a milky soup that’s made by boiling down ox leg bones until the broth becomes rich and creamy white. To sample the best seolleongtang in the city, head to Imun Seolnongtang, which also happens to be one of the oldest restaurants in the city, having opened in 1907. Since its establishment, the restaurant has achieved a level of near-perfection with this favorite dish, simmering the broth for more than 15 hours to pack it with subtle but delicious flavor.

If you’re curious about the oldest restaurant in Seoul, Imun Seolnongtang is one of the most iconic, serving hearty seolleongtang for over a century since opening in 1908. Featured in the Michelin Bib Gourmand in Seoul, this historic eatery is a beloved destination for traditional Korean cuisine. The name “Imun Seolnongtang” holds historical significance, with “Imun” derived from Imun-gol, the original location, and “seolnongtang” being an older term for seolleongtang.

Opened more than a century ago, Imun Seolnongtang has been serving delicious seolleongtang, making it the oldest restaurant in Korea. The restaurant has since been visited by regular customers such as the marathon gold medalist winner Gijeong Son. A lot of effort is put into making the rich seolleongtang broth, while the beef meat and bones are simmered for more than 15 hours.

Imun Seolnongtang is the oldest entry on our list, though no one is sure of the exact date the restaurant first opened. Regular customers hotly contest the restaurant’s birth year, but usually fall into camps that argue either 1902, 1905 or 1907. Likewise, the restaurant’s original owner is yet another mystery as the man is known only as “Mr Hong”.

This delicious soup has the meat literally falling off the bone which makes this soup so delicious. This soup has more of a milky broth from simmering for long periods of time. The bone marrow is what makes this soup absolutely delicious.

Opened in 1904, it was the first restaurant licensed by Seoul City. The seolleongtang has a thinner broth than some other places but really hits the spot. We’ve eaten here numerous times.

A whitish soup prepared using the bones of the ox let cook in water for many hours. It is served with meat and onions, often also chili powder to give more spiciness to the dish.