Oegojip Seolleongtang · Since 2005
Simmered with care, served with honesty.
We keep the same demanding process today — Korean beef, and every step that takes time — to bring you today's bowl.
Spicy Comfort · Yukgaejang
Bold and warming Yukgaejang
Shredded Hanwoo beef, fernbrake and scallion in a spicy, satisfying broth.
Rich & Tender · Doganitang
Deep and hearty Doganitang
Ox knee cartilage and beef tendon simmered low and slow into a warming, substantial broth.
Slow-Boiled · Suyuk
Gently boiled, Suyuk
Hanwoo beef, slow-boiled and sliced against the grain — a lighter dish made for sharing.
For Sharing · Dogani Suyuk
Tender and chewy Dogani Suyuk
Ox knee cartilage and tendon, boiled together for a chewy texture guests enjoy sharing.
A record built over time
Serving one bowl
with care since 2005.
Opened in 2005, Oegojip Seolleongtang was recommended by Blue Ribbon Survey for 18 consecutive years from 2009 to 2026 and selected by the MICHELIN Guide Seoul for 10 consecutive years from 2017 to 2026.
Signature dishes
Let the food speak first.
Care in every bowl
Every bowl rests on daily fundamentals.
From 1++ Hanwoo beef and roasted sea salt to prepared vegetables and house-made kimchi and kkakdugi, the work begins with the ingredients. The name "Oegojip" itself means a stubborn refusal to compromise on ingredients or process.
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01
1++ grade Hanwoo
Oegojip uses Korean Hanwoo beef graded 1++ for its beef dishes.
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02
Origin, stated plainly
All ingredients are sourced in Korea, and this information can also be checked at the restaurant.
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03
Sea salt, roasted once more
For a more flavorful meal, we roast Korean sea salt before use.
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04
House-made kimchi and kkakdugi
They are made in-house from carefully selected ingredients to accompany the soups.
Questions & answers
Before you visit Oegojip
Is Oegojip Seolleongtang listed in the MICHELIN Guide Seoul?
Yes. The restaurant displays selection records from 2017 through 2026, and it has a current official MICHELIN Guide restaurant page. This concept presents that as 10 consecutive years of selection. View the current official listing.
Does the listing mean a MICHELIN Star or Bib Gourmand?
No such distinction appears on the official page we checked. We therefore describe Oegojip only as a restaurant listed in the MICHELIN Guide.
What is the signature dish?
The signature dish is seolleongtang, a mild Korean beef soup. Yukgaejang, doganitang, suyuk, and dogani suyuk are also introduced on the menu page.
Why should I add salt to seolleongtang?
Seolleongtang is served gently seasoned so every guest can adjust the broth. Taste it first, add a small amount of the roasted sea salt on the table, stir, and taste again. Add scallions if you like. See the step-by-step menu guide.
Is the restaurant near COEX?
The restaurant is at 555 Samseong-ro in Gangnam-gu, near COEX and Samseong Jungang Station. Use the map links for a live route.
Is valet parking or parking available?
Yes. Valet parking is available in front of the building, and the building's own parking is also available. Please check Naver Place before your visit for current fees and availability.
Visit
Near COEX, two minutes from Samseong Jungang Station.
- Address
- 1F, R&Tech Building, 555 Samseong-ro, Gangnam-gu, Seoul
- Hours
- Mon–Sat 11:00–21:00 · Last order 20:30 · Closed Sunday
- Phone
- +82 2-567-5225