Imun Seolleongtang - Seoul (Korea)

Soup is an integral part of the Korean diet. Different varieties can be found everywhere, so I obviously did my best to try as many as I could during my trip. I found it ideal to enjoy them early in the morning, as a way to start off my days.

According to my Korean food encyclopedia (a.k.a @kimanica), because of the war, when meat was scarce, the local people had to learn how to use each animal as a whole and work with alternative cuts, to make the most out of what they had.

I think Seolleongtang represents this well. Differently from Gomtang (which is more of a clear beef soup), Seollongtang uses ox bones alongside other cuts of the cow, which are then simmered for a long time to create a white, milky broth.

The flavor is mild at first, but as with most Korean soups, each individual is welcome to season it to their liking with what is available on the table. By adding a nice amount of salt and a generous touch of spring onions, the meatiness and overall taste of the soup comes to light.

Imun Seolleongtang is a very traditional establishment and it has been in operation for over a century. I definitely recommend such an institution for those interested in trying this dish.

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