Gomtang means Korean-style soup or broth that is simmered for hours using ingredients such as the spine, leg bones, the tail, and the meat of an animal. While Gomtang is normally made with cow bones and beef, in some areas, the broth dish is made with pork, chicken or fish.
Okdongsik, based in Seoul, is a Michelin Bib Gourmand restaurant franchise with two stores in Seoul and one in New York. The restaurants are well known for their Dweji Gomtang, a pork broth dish served with slices of pork, golden broth, and finely chopped scallions.
The New York Times introduced Okdongsik's pork soup in a post updated on December 13: "Sliced pork and white rice in a clear, golden pork broth, Okdongsik's dweji gomtang is the kind of soup you could eat every day. But it’s especially welcome on those days when you get some news you were hoping wouldn't come."
The Seoul Okdongsik restaurants located in the western district of Mapo and the southern district of Gangnam are already famous dining spots for gourmets after the original store in Mapo was introduced through various TV shows and newspaper articles.
Other menus selected by the New York Times include a pasta carbonara menu, a seven-layer cake, an oyster omelet menu, and Tsukemen, a Japanese noodle dish.
reporter
Park Sae-jin
swatchsjp@ajunews.com
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