Oegojip SeolleongtangSince 2005Oegojip Seolleongtang
KO
A table set with Oegojip Hanwoo seolleongtang

One honest bowl

Good ingredients.
Time that is never rushed.

Those principles come together in the bowl we serve today.

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Our history

Trust built over time

A concise timeline of the restaurant and its records in independent dining guides.

  1. Oegojip opens

    We began serving seolleongtang in Daechi-dong, Gangnam-gu.

  2. Blue Ribbon Survey

    Oegojip began appearing as a recommended restaurant.

  3. MICHELIN Guide Seoul

    Oegojip was first selected for the MICHELIN Guide Seoul.

  4. The record continues

    Listed as recommended by Blue Ribbon for 18 consecutive years and awarded two ribbons; selected by the MICHELIN Guide Seoul for 10 consecutive years.

    Blue Ribbon record ↗MICHELIN record ↗

Our principles

We stand by our principles.

Hanwoo beef being prepared in the Oegojip kitchen
01

Hanwoo

Korean 1++ Hanwoo

From seolleongtang to suyuk, our beef dishes are prepared with Korean 1++ Hanwoo. Choosing good beef is where we believe a deep, clean flavor begins.

View the purchase record
Redacted excerpt from a Hanwoo supplier record

Since opening, Oegojip Seolleongtang has used only Korean 1++ Hanwoo across its entire menu.

Staged image illustrating sea salt being roasted
This staged image explains the preparation principle; it is not a documentary photograph of the restaurant kitchen.
02

Roasted sea salt

Sea salt roasted before use

Sea salt is roasted before it is used for seasoning. Selecting an ingredient and giving it the preparation it needs is one of the basics we keep.

Oegojip kimchi and kkakdugi in earthenware bowls
03

Kimchi & kkakdugi

Made in-house

We select the ingredients and prepare our kimchi and kkakdugi in the restaurant to complement the mild broth. Fresh acidity and a crisp bite provide balance between spoonfuls.

A well-kept kitchen

A clean, orderly kitchen

For a comfortable meal, we keep our ingredients and cooking areas clean and orderly. Stock simmers in well-kept equipment, and each bowl is finished to order.

Clean, orderly stock pots and cooking equipment in the Oegojip kitchen
An orderly workspaceStock pots and cooking equipment are kept clean and organized.
Seolleongtang stock simmering in a clean kitchen pot
Stock tended dailyWe watch the simmer and give the broth the time it needs.
Broth being poured into a seolleongtang bowl to order
Finished to orderPrepared ingredients and broth come together one bowl at a time.
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