Imun Seolnogtang the first restaurant to be officially registered in Seoul has endured countless hstorical events. While there are many ways to describe this establishment, its essence can be distilled into a single bowl of selleongtang. Beef leg bone is simmered for 17 hours in a large cast iron pot, with the fat carefully skimmed to create a clean, milky broth. The mild beefy soup never fails to soothe the stomach. The thinly sliced beef suyuk and suyuk muchim are also specialties - perfect accompaniments to drinks.