The oldest continuously operating restaurant in Seoul isn’t a royal court cuisine house or a barbecue joint — it’s a seolleongtang shop. Imun Seolnongtang has been simmering ox bones at the same spot in Jongno since 1904, and five or six other places from the 1930s are still going strong today. This is the food of old Seoul: cheap bones and scrap cuts boiled through the night and served at dawn as a workingman’s first meal, a hangover cure, a bowl of sustenance for a city that once had little else. That’s why the density of surviving heritage shops for this one dish outnumbers every other category in the city.
Below isn’t a tourist ranking. This is where Koreans have been going for generations — ten seolleongtang and gomtang institutions that Seoul locals keep returning to.
The Short Answer
- If you only eat one bowl: Imun Seolnongtang (est. 1904, Jonggak) — the oldest restaurant in Korea. Seolnongtang, 15,000 won.
- The icon of gomtang: Hadongkwan (est. 1939, Myeongdong) — Gomtang, 18,000 won. Closes at 4 p.m., closed Sundays. Runs out of ingredients? Closes even earlier.
- Milky broth = seolleongtang (bones). Clear broth = gomtang (meat). They sound similar but they're completely different dishes.
- Prices: Seolleongtang 11,000–15,000 won · Gomtang 12,000–19,000 won. Oxtail soup starts at 25,000 won.
- Over half open at 6–8 a.m. But afternoon break times (3–5 p.m.) and Sunday closures are common — plan accordingly.
Seolleongtang vs. Gomtang: What's the Difference?
Even Koreans mix them up, but the principle is simple. Seolleongtang is bone broth. Gomtang is meat broth. When you boil marrow bones, knuckles, and cartilage for ten-plus hours, the fat inside the bones breaks down and emulsifies into the water — that’s what turns the broth milky white, almost like milk. Boil brisket, shank, or tripe instead, and you get far less fat, so the broth stays clear with a faint brown tint.
How to tell them apart in one sentence
If the broth is milky white, tastes unseasoned at first sip, and there's a pot of salt on the table, it's seolleongtang. If it's clear with a brownish tint and already properly seasoned, it's gomtang. That rule works about 90% of the time. The exceptions are worth knowing: Mapo-ok and Miseongok both call their dish seolleongtang, but their broth is clear — locals call this the Mapo style. And Munhwaok is officially classified by the Seoul city government as a gomtang house, yet its flagship dish is called yangji-seolleongtang. When in doubt at an old-school place, trust the color of the broth over the name on the sign.
The history differs too. Seolleongtang, made from cheap bones, became the definitive working-class meal of early 20th-century Seoul — by the 1920s and 30s it was so commonplace that people had it delivered. Gomtang, requiring actual meat, was considered the more refined option. That’s why gomtang specialists like Hadongkwan — which uses only Korean native beef (hanu) from female cattle — still charge more than seolleongtang houses today.
The Top 10 Heritage Seolleongtang & Gomtang Restaurants in Seoul
We’ll start with the five that carry the deepest history and strongest local reputation.
🏆 The Top 10 Heritage Seolleongtang & Gomtang in Seoul (as of August 2026)
| # | Restaurant | Est. | Area | Broth | Signature Bowl | Badge |
|---|---|---|---|---|---|---|
| 1 | Imun Seolnongtang | 1904 | Jongno-gu, Gyeonji-dong | Milky seolleongtang | Seolnongtang 15,000 won | Seoul Future Heritage · Michelin |
| 2 | Hadongkwan Main Branch | 1939 | Jung-gu, Myeongdong 1-ga | Clear gomtang | Gomtang 18,000 won | Michelin-listed |
| 3 | Jaembaeok | 1933 | Jung-gu, Seosomun-dong | Milky and rich | Seolleongtang 12,000 won | Seoul Future Heritage |
| 4 | Mapo-ok | 1949 | Mapo-gu, Yonggang-dong | Clear Mapo-style | Hanu Yangji-tang 19,000 won | Seoul Future Heritage · Michelin |
| 5 | Eunho Sikdang | 1932 | Jung-gu, Namchang-dong | Oxtail gomtang | Kkori-gomtang 33,000 won | Seoul Future Heritage |
| 6 | Munhwaok | 1952 | Jung-gu, Jugyo-dong | Milky with clarity | Yangji-seolleongtang 13,000 won | Seoul Future Heritage (Gomtang) |
| 7 | Buminok | 1956 | Jung-gu, Da-dong | Yang-gomtang (tripe) | Yang-gomtang 12,000 won | Seoul Future Heritage |
| 8 | Okcheonok | 1941 | Dongdaemun-gu, Sinseol-dong | Bold beefy seolleongtang | Seolleongtang 11,000 won | 3rd-gen · Lowest price |
| 9 | Inamjang Euljiro | 1974 | Jung-gu, Euljiro 2-ga | Milky and deep | Seolleongtang 14,000 won | No break time |
| 10 | Miseongok | 1966 | Jung-gu, Myeongdong 1-ga | Clear seolleongtang | Seolleongtang 13,000 won | Opens 6 a.m. · Seokbakji |
Selection criteria: ① In business for 30+ years ② Seolleongtang or gomtang is the main offering, not a side dish ③ Designated a Seoul Future Heritage or ranked in the relevant category on Korean-used platforms like Dining Code and Siksin ④ No franchise chains. Prices and hours are based on publicly available information as of August 2026; on-site verification is pending.
1. Imun Seolnongtang — Est. 1904. The Oldest Restaurant in Korea
If you’re going to eat seolleongtang exactly once in Seoul, this is your benchmark. Opened in 1904 — that’s 122 years and counting — it was issued Seoul’s restaurant license No. 1 after Korea’s liberation and is now run by the fourth generation of the same family. They boil ox leg bones and knuckle cartilage in massive cast-iron cauldrons for 16 to 17 hours and then skim off the fat, which is why the broth is milky but never greasy — there’s an unexpected cleanness to it. No chemical seasoning goes in, so your first spoonful will almost certainly taste undersalted. That’s the point. Add salt, pile on the scallions, splash in some kkakdugi brine — building your own bowl is the ritual here. The rice comes pre-warmed in the broth (a technique called torem), and thin wheat noodles are mixed in.
One item exists only at this restaurant: mana (beef spleen). It’s only available from 10:30 a.m. onward. If you’re planning an early-morning visit specifically for the spleen, you’ll leave disappointed — come later. The “special” (teuk, 18,000 won) comes with brisket, head meat, and beef tongue mixed together. The restaurant relocated to its current spot in 2011 due to the Gongpyeong-dong redevelopment; it’s tucked down an alley, so have your map app ready. 38-13 Ujeongguk-ro, Jongno-gu · 5-min walk from Jonggak Station Exit 3 · Mon–Sat 08:00–21:00 (break 15:00–16:30) / Sun 08:00–20:00 · Seolnongtang 15,000 won / Special 18,000 won / Dogani-tang 18,000 won / Mana 16,000 won
2. Hadongkwan — Est. 1939. The Gold Standard of Gomtang, Closed by 4 p.m.
When Seoulites say “gomtang,” this is the restaurant they picture. It started in 1939 along the Cheonggyecheon stream in the Suha-dong neighborhood and moved to Myeongdong in 2007 after redevelopment. The menu has exactly two items: gomtang and boiled beef slices (suyuk). They’ve sourced their beef — Korean native cattle, female only — from the same supplier for over 60 years, and the radish for their kkakdugi comes from the same farm for over 45 years. The broth is clear. Brisket and tripe (yang) are served together in a brass bowl with torem-style rice. One thing surprises first-timers: the broth isn’t served boiling hot. Lukewarm is intentional here.
The most important thing to know isn’t about the taste — it’s about the clock. Doors open at 7 a.m. and close at 4 p.m. Closed Sundays. If they run out of ingredients, they close even earlier. Plan this as a dinner destination and you’ll get nothing but a locked door. Payment is upfront, sharing tables with strangers is normal, and the service is famously brusque — come for the bowl, not the hospitality. The branch locations (COEX, Yeouido) are 1,000–3,000 won cheaper than the main shop.
The Secret Lingo of Hadongkwan — You Don't Need It Anymore, But It's a Fascinating Slice of Old Seoul
Regulars from the Suha-dong days developed a private ordering vocabulary. Nobody really uses it anymore — just saying "one 18,000-won bowl" works fine — but it survives as a piece of Seoul's culinary folklore.
- Gong — The amount of meat. The number before it is the price. "Twenty-gong" means 20,000 won worth of meat.
- Kkakguk — Pour kkakdugi brine into your gomtang. Cuts through the richness beautifully.
- Gireum ppaego — Skim the fat off the broth before serving.
- Matbaegi — Less rice, an extra slice or two of meat instead.
- Minjja — Just broth and rice. No meat.
- Naepo manhi / Chadol manhi — Extra tripe or extra chuck flap. Intestine usually sells out by afternoon.
- Naengsu — Half a bottle of soju. They don't sell it by the full bottle.
12 Myeongdong 9-gil, Jung-gu · Walking distance from Euljiro 1-ga and Myeongdong stations · Mon–Sat 07:00–16:00 · Closed Sundays and holidays · Gomtang 18,000 won / Special Gomtang 19,000 won / Suyuk (small) 40,000 won 📍 Open in Naver Map
3. Jaembaeok — Est. 1933. Named After the Rocky Valley Behind Old Seoul Station
The name is an artifact of geography: Jambawigol (also called Jaembaegol) was a neighborhood behind the old Seoul Station, and “ok” (屋) is the classical suffix for “house.” That’s where this restaurant was born in 1933, before moving to its current Seosomun location in 1974. What makes the broth here distinct is the method: they simmer brisket and leg bones separately, then blend in a portion of the previous day’s broth with the new batch — like keeping a sourdough starter alive across decades. The result is a broth that’s deeper, heavier, and more layered than most.
Unlike Imun Seolnongtang, Jaembaeok’s soup comes already partially seasoned, so you’ll barely need the salt. They’ll refill both broth and rice on request, and the pa-kimchi (stir-fried kimchi with scallions) is their signature side dish. However, weekends are a trap. On Saturdays they close at 3 p.m. On Sundays and public holidays they don’t open at all. Even on weekdays, there’s a 3–5 p.m. break. Aim for a weekday lunch or an early dinner right after 5. 68-9 Sejong-daero 9-gil, Jung-gu · 3-min walk from City Hall Station Exit 9 · Mon–Fri 10:00–21:30 (break 15:00–17:00) / Sat 11:00–15:00 · Closed Sun and public holidays · Seolleongtang 12,000 won / Special 17,000 won / Dogani-tang 21,000 won 📍 Open in Naver Map
4. Mapo-ok — Est. 1949. Proof That Not All Seolleongtang Is Milky
This is the restaurant that breaks the “all seolleongtang is white” rule. Founded in 1949 and now in its third generation, Mapo-ok simmers leg bones, brisket, and chuck flap at varying temperatures and durations to produce a clear, deep broth — a technique that defines what Seoul calls the Mapo style, a taste that lives somewhere on the border between gomtang and seolleongtang. The rice is torem-style, thin noodles are included, and the broth comes lightly seasoned. Order one bowl per person and they’ll keep refilling the broth.
Here’s a tip only regulars know: pa-kimchi and aged kimchi (shin-kimchi) aren’t part of the default table setting — you have to ask for them. That’s why longtime customers open with “add the scallion kimchi and the sour kimchi” before they even look at the menu. The Myeongpum Yangji-tang (26,000 won) isn’t a different cut — it’s the same soup with extra slices of boiled brisket on the side, so if value matters, order the standard yangji-tang and split a modum-suyuk (mixed boiled beef platter) instead. This is also the priciest bowl on the whole list. 312 Tojeong-ro, Mapo-gu · 5-min walk from Mapo Station Exit 1 · Mon–Fri 07:00–21:00 / Sat–Sun 07:00–17:00 · Hanu Yangji-tang 19,000 won / Myeongpum Yangji-tang 26,000 won / Modum-suyuk (small) 65,000 won
5. Eunho Sikdang — Est. 1932. Four Generations of Oxtail Soup That Started in a Market Tent
Kim Eun-im, the founder, started selling soup from a tent in Namdaemun Market in 1932. Her descendants have kept it going ever since — now in the fourth generation. Eunho Sikdang is the archetype of oxtail gomtang in Seoul, and the Seoul Future Heritage listing identifies it specifically as a kkori-gomtang (oxtail soup) establishment. The defining move here: they don’t thinly slice the oxtail. They serve it whole, bone-in, joint by joint — you pick up the bone with your hands, pull the meat off with your teeth, and work your way through. It takes time. It’s less a meal and more a ritual.
At 33,000 won, the kkori-gomtang is the most expensive single bowl on this list, but the same kitchen also serves seolleongtang at 14,000 won and so-meori-gukbap (beef head meat soup) at 14,000 won. You can drop in casually while browsing Namdaemun Market, or you can commit to a full oxtail session. Just note: closing times vary sharply by day of the week. If you’re going on Friday or Saturday, factor in the 4 p.m. close. 28-4 Namdaemun Sijang 4-gil, Jung-gu · Walking distance from Hoehyeon Station · Mon–Thu 08:00–21:00 / Fri–Sat 08:00–16:00 · Kkori-gomtang 33,000 won / Seolleongtang 14,000 won / So-meori-gukbap 14,000 won / Dogani-tang 22,000 won
6. Munhwaok — Est. 1952. The Euljiro Classic That Seoul Classifies as Gomtang
Tucked right next to Uraeok in Euljiro 4-ga, this third-generation restaurant opened in 1952. The city’s Future Heritage registry lists it under gomtang, but the menu calls its flagship dish yangji-seolleongtang, and the actual broth is milky yet translucent — not cloudy, but with a clear luminosity running through it. They use 100% Korean native beef bones. The broth comes completely unseasoned; you will need the salt.
Two things set Munhwaok apart. First, they serve kimchi in individual portions on separate plates — rare among old-school soup houses, where you usually scoop it yourself from a shared container on the table. Second, their joktang (26,000 won) is a whole beef foot simmered in the pot, served with scissors so you can separate the meat and tendon from the bone yourself. A complimentary plate of fresh fruit arrives after your meal — an old-school restaurant courtesy that’s vanishing fast. The restaurant closes on the fourth Sunday of every month. 62-5 Changgyeonggung-ro, Jung-gu · 1-min walk from Euljiro 4-ga Station Exit 4 · 07:00–21:00 (break 15:00–17:00) · Closed 4th Sunday monthly · Yangji-seolleongtang 13,000 won / Special 17,000 won / Dogani-tang 18,000 won / Kkori-gomtang 24,000 won / Joktang 26,000 won 📍 Open in Naver Map
7. Buminok — Est. 1956. One of the Few Places in Seoul That Does Yang-Gomtang Right
A 1956 heritage spot tucked in the Mugyo-dong and Da-dong alleyways, designated as a Seoul Future Heritage. What you order here isn’t seolleongtang or regular gomtang — it’s yang-gomtang. Yang is the first stomach (rumen) of the cow, a cut that’s notoriously difficult to clean and prepare properly. Very few restaurants in Seoul get it right. Buminok does: the tripe is tender-chewy with zero off-putting smell, floating in a clear, clean broth. And at 12,000 won, it’s one of the best bargains on this entire list.
Buminok’s real character comes out not at lunch, but at dinner. It’s a Gyeongsang-do-style Korean restaurant, which means the evening crowd — mostly older regulars — is here for yang-muchim (spicy seasoned tripe, 38,000 won for a small) and gopchang-jeongol (intestine hot pot), washed down with soju. The local move: one bowl of yang-gomtang plus a plate of yang-muchim. Their yukgaejang (spicy beef soup) is the Seoul style — loaded with thick-cut scallions, more savory-sweet than fiery. Closed Sundays. 24-12 Da-dong-gil, Jung-gu · 3-min walk from Euljiro 1-ga Station · Mon–Fri 11:00–22:00 (break 15:00–17:00) / Sat 11:30–21:00 · Closed Sundays · Yang-gomtang 12,000 won / Yukgaejang 11,000 won / Yang-muchim (small) 38,000 won 📍 Open in Naver Map
8. Okcheonok — Est. 1941. The Cheapest and Least Known Gem on This List
The second-oldest seolleongtang shop on this list, yet the least famous. It began in Sangwangsimni in 1941, stayed there for 67 years, then relocated to Sinseol-dong in 2008 after redevelopment. Now in its third generation, it operates out of a converted two-story house next to the Seoul Folk Flea Market — a spot tourists rarely stumble into.
At 11,000 won, it’s the cheapest bowl on this list, but the broth has the strongest personality of any here. A pronounced beefy, almost gamey aroma comes through clearly — reviews frequently use the Korean word kkorit-hada, meaning “tail-like” or faintly musky — and it tends to split people into enthusiasts and those who find it overpowering. The kitchen is known to add lemon to the broth during cooking, an unusual touch. You can choose whether the thin wheat noodles go into the soup or come on the side. The special (teuk, 16,000 won) includes head meat and beef tongue, which makes for a rewarding mix of textures. Their hidden gem on the menu is the hwangtae-haejangguk (dried pollack hangover soup) at 8,000 won. Opens at 7 a.m. 16 Hajung-ro, Dongdaemun-gu · 3-min walk from Sinseol-dong Station Exit 9 · Mon–Sat 07:00–21:00 (break 15:00–17:00) / Sun 07:00–15:00 · Seolleongtang 11,000 won / Special 16,000 won / Dogani-tang 17,000 won / Kkori-gomtang 25,000 won / Hwangtae-haejangguk 8,000 won
9. Inamjang — Est. 1974. The Euljiro Spot With No Break Time
Inamjang started in 1974 with three cast-iron cauldrons in an alley off Euljiro 3-ga, in the former location of the Inam Dabang coffeehouse — hence the name. Now in its 52nd year, it’s the most accessible restaurant on this list: literally one minute from Euljiro 3-ga Station Exit 1. They simmer multiple beef cuts — brisket included — for 48 hours with no additives, producing a milky, deeply savory broth. The kimchi is made in-house (they sell it by the container on the side), and every table has its own pot of scallions and kimchi for unlimited self-service.
Enthusiasts agree on one piece of advice: at Inamjang, always order the special. The teuk (22,000 won) comes with a whole piece of beef tongue, and the gap between it and the regular (14,000 won) is far wider than at any other restaurant — those extra 8,000 won pay for themselves in sheer substance, regulars insist. And here’s the most practical detail: there is no afternoon break time and they’re open every day of the year. When every other heritage shop on this list is closed between 3 and 5 p.m., Inamjang is your only option — and it’s a very good one. 16 Samil-daero 12-gil, Jung-gu · 1-min walk from Euljiro 3-ga Station Exit 1 · Daily 09:00–21:30 (last order 21:00) · Open year-round · Seolleongtang 14,000 won / Special 22,000 won / Naejang-tang 16,000 won / Suyuk (small) 65,000 won 📍 Open in Naver Map
10. Miseongok — Est. 1966. Opens at 6 a.m. in the Heart of Myeongdong
Tucked in an alley across from the Myeongdong Police Station, this 1966 institution runs on exactly four menu items: seolleongtang, special, suyuk small, and suyuk large. Despite the name, the broth is clear and transparent — closer to gomtang than seolleongtang. They use 100% domestic Korean beef, the soup comes pre-seasoned, and your bowl arrives within five minutes of ordering. The thin noodles are unlimited on request.
What Miseongok is actually famous for isn’t the soup — it’s the seokbakji (a style of radish kimchi made with generous seasoning paste). Locals half-joke that they “eat more seokbakji than seolleongtang” here, and it’s not unusual to see regulars ask for three refills. The real insider move: drop some seokbakji into your soup and you won’t need any salt — the fermented radish seasons the broth perfectly on its own. Miseongok opens at 6 a.m., the earliest on this list. At that hour, nearly every customer is a neighborhood elder, making it the most comfortable solo-dining experience imaginable. By midday, tourists wheeling carry-ons start to appear — if you want the quiet, old-Seoul atmosphere, come at dawn. 25-11 Myeongdong-gil, Jung-gu · 5-min walk from Euljiro 1-ga Station Exit 5 · Daily 06:00–21:00 · Open year-round · Seolleongtang 13,000 won / Special 15,000 won / Suyuk small 35,000 won · large 45,000 won
Beyond the Top 10: More Heritage Spots Worth Knowing
There are more. The six below overlap in style with the top 10 or specialize in one specific cut, so I’ve kept them separate — but if they’re on your route, they might actually be the better choice.
🍜 Six More Heritage Restaurants by Area and Specialty
| Restaurant | Est. | Area | What Makes It Different | Price |
|---|---|---|---|---|
| Buyeojip | 1947 | Yeongdeungpo-gu, Dangsan-dong | 3rd-gen. Clear oxtail-only broth. Seoul Future Heritage | Seolleongtang 12,000 won / Hanu Kkori-gomtang 32,000 won |
| Daeseongjip | 1978 | Jongno-gu, Haengchon-dong | Dogani-tang specialist. Uses only knuckle cartilage, no bones — broth stays clear. Michelin Bib Gourmand | Dogani-tang 13,000 won / Suyuk 30,000 won |
| Sunheungok | 1976 | Jung-gu, Euljiro 4-ga | Oxtail gomtang specialist. Seoul Future Heritage. Walking distance from Munhwaok | Confirm pricing |
| Yeongchunok | c. 1943 | Jongno-gu, Donui-dong | Open 24 hours, 365 days. Soy sauce-based light brown broth. Kimchi is a standout | Gomtang 13,000 won / Kkori-gomtang 29,000 won |
| Jungnimjang Seolleongtang | 1972 | Jung-gu, Jungnim-dong | Brisket, knuckle, and oxtail in one pot. Table comes with dadaegi (spicy seasoning paste) | Seolleongtang 12,000 won / Special 15,000 won |
| Yeongdong Seolleongtang | 1970s | Seocho-gu, Jamwon-dong | The only heritage-style shop south of the river. Open 24 hours. Sinsa-dong hangover-cure institution | Seolleongtang 15,000 won |
How to Eat at a Heritage Seolleongtang Shop Without Messing Up
- Timing is everything. Hadongkwan closes at 4 p.m. Jaembaeok closes at 3 p.m. on Saturdays. Do not plan these as dinner. Nearly every shop has a 3–5 p.m. afternoon break. The only reliable picks during those dead hours are Inamjang and Yeongchunok (open 24 hours).
- Watch out for Sundays. Hadongkwan, Jaembaeok, Buminok, and Daeseongjip are all closed on Sundays. Your Sunday-safe bets: Inamjang, Miseongok, and Munhwaok (except the fourth Sunday of the month).
- Season it yourself. The older the restaurant, the less seasoning in the pot. Go in this order: salt → chopped scallions → kkakdugi brine. Add salt a little at a time — you can't undo it.
- Kkakdugi brine is not cheating. Many shops keep a separate kettle of kkakdugi brine on the table. Halfway through your bowl, splash in two or three spoonfuls. The radish sweetness will transform the broth.
- The "special" (teuk) is worth it at some places, not others. Inamjang (whole beef tongue) and Okcheonok (head meat and tongue) deliver a big jump in substance. Mapo-ok's Myeongpum Yangji-tang is the same cut, just more of it.
- If you want more meat, order suyuk. Rather than upgrading your soup, get one bowl per person and share a plate of suyuk (boiled beef slices). Almost always more satisfying.
- Vegetarian and halal options don't exist here. These dishes are nothing but beef bones and beef meat. No heritage shop has halal certification.
Where Should You Eat Your First Bowl?
It depends on what you’re after. Here’s a cheat sheet.
| If You’re… | Go To | Why |
|---|---|---|
| Eating exactly one bowl in Seoul | Imun Seolnongtang | Est. 1904. The symbolic weight of Korea’s oldest restaurant. |
| Trying to understand the difference | Hadongkwan + Imun Seolnongtang | Clear broth vs. milky broth — the two poles of the spectrum. |
| Bringing elderly parents or relatives | Munhwaok · Mapo-ok | Mild flavors, gentle on the palate. Kimchi served in individual plates. |
| Looking for an early breakfast | Miseongok (6 a.m.) · Okcheonok (7 a.m.) | Earliest openings. Fast turnover. |
| Stuck with only an odd afternoon window | Inamjang · Yeongchunok | No break time / Open 24 hours. |
| On a tight budget | Okcheonok (11,000 won) · Buminok (12,000 won) | The lowest prices among all heritage shops. |
| Want a drink with your soup | Buminok · Daeseongjip | Yang-muchim and dogani-suyuk are effectively drinking food. |
Sources
- 50 Heritage Restaurants Designated as Seoul Future Heritage — Seoul Metropolitan Government
- Imun Seolnongtang — Seoul Future Heritage
- Imun Seolnongtang — Michelin Guide
- Hadongkwan — Michelin Guide
- Mapo-ok — Michelin Guide
- Matbaegi, Kkakguk, Twenty-Gong — Hadongkwan Ordering Lingo (Biz Hankook)
- Park Chan-il's Heritage Restaurant Series — Jaembaeok (Biz Hankook)
- Imun Seolnongtang — Namu Wiki
- Hadongkwan — Namu Wiki
- Imun Seolnongtang — Dining Code
- Hadongkwan Myeongdong Main Branch — Dining Code
- Jaembaeok — Dining Code
- Mapo-ok — Dining Code
- Eunho Sikdang Namdaemun Market — Dining Code
- Munhwaok — Dining Code
- Buminok — Dining Code
- Okcheonok — Dining Code
- Inamjang Euljiro Main Branch — Dining Code
- Miseongok — Dining Code
- Buyeojip — Dining Code
- Daeseongjip — Dining Code
- Yeongchunok — Dining Code
- Inamjang Official Website — History
Prices and hours are based on publicly available information as of August 2026. The checked date will be added after on-site verification.