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Gomtang Lab
Korean
A broth lab perched on the tenth floor of a department store, which is either a strange place for serious gomtang or exactly the right one. The kitchen simmers beef bones, tendons, and tail for hours until the collagen does what collagen does, and the menu fans out from there into tripe, clam, cold noodles, and beef ramen. The Michelin Guide gives it a Bib Gourmand, and the slow-cooked beef pairs well with whatever Korean liquor you're pouring.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Collagen gomtang
“The signature collagen gomtang is simmered for over 10 hours with beef bones, tendons, shank, and tail, resulting in a rich, gelatinous depth of flavour.”
Michelin Guide -
Tripe gomtang
“The menu is broad, ranging from tripe gomtang and clam gomtang to Pyongyang-style cold noodles and beef ramen.”
Michelin Guide -
Clam gomtang
“The menu is broad, ranging from tripe gomtang and clam gomtang to Pyongyang-style cold noodles and beef ramen.”
Michelin Guide -
Pyongyang-style cold noodles
“The menu is broad, ranging from tripe gomtang and clam gomtang to Pyongyang-style cold noodles and beef ramen.”
Michelin Guide
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