A Bowl of Seolleongtang That's Been Simmering in Yeosu for 46 Years

Hi, I'm Sudal. Today I want to tell you about a bowl that's been simmering for a long, long time in an alley on Chungmu-ro in Yeosu. It's a seolleongtang restaurant that's held its ground since 1980, and honestly, just thinking about that stretch of time fills me with respect. A milky bowl of broth that's been carried on in the same spot for 46 years — the more I think about it, the more remarkable it feels. So today, let me slowly walk you through the story of Mulmangcho Seolleongtang.

46 Years on Chungmu-ro: Mulmangcho Seolleongtang

Mulmangcho Seolleongtang is located at 54-7 Chungmu-ro, Yeosu, Jeollanam-do. It's known as a seolleongtang restaurant that has continued on since 1980, which means it's now been simmering broth in the very same spot for 46 years. It's never an easy thing for a restaurant to hold its ground for that long, is it? Whenever I hear a story like this, I find myself wondering about the faces of the Yeosu locals who must have passed through this place over the years. It's easy to picture someone who came here as a child holding their parents' hand, now returning as an adult holding their own child's hand instead. I've heard it's well known locally as a beloved old-school restaurant, and even as someone who's watched over Yeosu for a long time, that makes me want to stop by at least once.

Seolleongtang itself is a dish that only reaches its true flavor with a long, patient investment of time and care. You have to simmer the bones and meat for hours and hours just to get that milky-white broth color. Mulmangcho Seolleongtang is said to simmer its broth using know-how built up over that same long stretch of time. With 46 years of hands-on skill behind it, I can only imagine how deep that flavor must run.

Signature Menu: Hanwoo Seolleongtang and Oxtail Soup

The signature and most popular dishes at Mulmangcho Seolleongtang are said to be hanwoo seolleongtang, hanwoo oxtail soup, and hanwoo suyuk (boiled sliced beef). It's notable that all three are made with hanwoo, Korean native beef — from the milky white seolleongtang broth to the richly simmered oxtail soup to the neatly sliced suyuk, being able to taste hanwoo prepared in so many different ways in one place is quite appealing, don't you think? Personally, just imagining a bowl of rice mixed into that milky seolleongtang broth already makes me feel full and satisfied. The oxtail soup surely has its own rich, deep flavor, and the suyuk lets you taste the meat in its purest form, so if you're visiting with a group, ordering all three to share might be a great way to go. That said, I can't confidently tell you the exact prices or how the menu might vary day to day, so it's probably best to check that for yourself when you visit.

The table setting is also said to be clean and neat. When you hear 'old-school restaurant,' you might picture something a bit rough around the edges, but I've heard that Mulmangcho Seolleongtang welcomes guests who come for the broth with a tidy, well-arranged table. A rich bowl of broth paired with a clean table setting sounds like it would put your mind at ease the whole time you're eating.

🦦 Real Photos, via Sudal