Pajuok

To produce their very thick broth, the cooks at Pajuok simmer beef leg and tail bones in a large cauldron for more than five hours. They are as famous for their geotjeori (fresh napa cabbage tossed with kimchi seasonings) as they are for their seolleongtang(a thin, milky-white soup made from slowly simmered oxtails and bones). The restaurant originally started in Pyeongtaek, but there are now branches in Seoul.