"True to its name, Gomtang Lab is dedicated to studying gomtang (beef bone soup) and developing diverse new recipes. Chef Yim Jung-sik has relentlessly pursued this culinary journey since the days when he helmed Pyeonghwaok. His signature dish is collagen beef bone soup, made by simmering beef leg bones, tendons, feet and oxtail for more than 10 hours until thick. Once you finish the bowl brimming with chewy, tender meat and savory broth that make a perfect meal, you’ll find your lips sticky with gelatinous collagen. To cater to different tastes, the menu offers several variations of gomtang, including a clear, meat-only version and a spicy version with added beef tripe. One last note: The signature soup is limited to only 20 bowls per day, so be sure to visit when the eatery opens." - Michelin Inspector
