Jangin Ujok Gomtang: Satisfying Beef Soup in Gangnam
Another day, another exploration of a local restaurant near my office.
Surprisingly, there are quite a few famous soup spots near Nambu Bus Terminal station. Along with the exceptionally delicious Ujak Seolleongtang, there's Budnamujip, which I visited yesterday—it's a branch, but famous for its galbitang (short rib soup). The place I visited today is Jangin Ujok Gomtang, renowned for its gomtang (beef bone soup). Using the word 'Jangin' (master craftsman) right in its name shows a world-class level of confidence.
Before eating, I wondered, "What's the difference between seolleongtang and gomtang?" but after looking it up, it turns out they're basically the same thing. They are the same dish, but 'gomtang' traditionally refers to the version made in the provinces, while 'seolleongtang' is what it's called in Seoul. Some say gomtang focuses slightly more on lean meat, but most sources say the distinction doesn't mean much anymore.
So, you can just think of Jangin Ujok Gomtang as a gomtang (or seolleongtang) made with cow trotters.
The restaurant itself is just a standard eatery. There's no fancy interior at all, and the staff are casually watching TV—it's your typical Korean neighborhood diner. With photos of various TV appearances hanging on the walls and a relaxed atmosphere, it's the kind of local spot that a foreigner might appreciate even more than a Korean. If you zone out for a second after ordering, the food is already out. The rice bowl arrives at a terrifying speed, almost as if they knew exactly what I was going to order.
The milky broth is great, but I really love the five or six thick, chewy chunks of lean meat inside. It also has dogani (beef tendon), making for a very hearty meal. It doesn't have that artificial creamer taste you get at chain seolleongtang restaurants; it just feels like eating a really clean, well-made soup. After tasting it, I understand why the owner was bursting with so much confidence.