Where to Get Knockout Korean Food in the Seattle Area
"Who says broth has to be boring? This restaurant’s namesake dish (called seolleongtang in Korean) features a broth made from ox bones, brisket, and other beefy body parts, cooked for more than 24 hours. It comes to the table milky white, and the server, pointing to a jar of sea salt, will advise diners that it’s completely unseasoned. The liquid can take a lot of that salt, along with other condiments if desired. The “Mixed” version is a treat with brisket, tongue, and shank." - Meg van Huygen, Jay Friedman, Eater Staff
Jay Friedman/Eater Seattle
