Jangsujang Kkorigomtang (장수장꼬리곰탕) (장수장 꼬리곰탕)

Opened in 1983 and has been operating for more than 40 years, the restaurant makes kimchi and jeotgal from scratch and preserves them in pots. It uses carefully selected ingredients, such as Hanwoo bones and cartilage and the tails are from Australia. The steady and unchanging quality keeps attracting its customers.