Suhadong Magok Branch

About

Magok branch of the renowned Seoul-style Hanwoo beef gomtang specialist, serving clear, comforting broth with tender beef cuts and tripe in traditional brass bowls.

A short walk from Balsan Station in Gangseo, Suhadong brings Seoul’s storied clear-broth beef soup tradition to the polished corporate corridors of Magok. Occupying a spacious, bright corner on the ground floor of the NY Tower, the dining room is an airy retreat for both solitary diners needing a restorative meal and large office teams settling into the 24-seat group tables. Rooted in the lineage of classic Seoul-style *gomtang*, the kitchen simmers pure domestic Hanwoo cow beef into a light, shimmering broth that prizes restraint over heaviness. The house soup arrives served in weighty brass tableware, a thoughtful presentation using the *toryeom* method, where ladles of hot broth repeatedly warm the rice beneath tender cuts of beef. Diners seeking more variety opt for the *Teuk-gomtang* (special beef soup), layered with generous slices of meat and *naepo*—delicately prepped beef tripe and intestines that carry a gentle chew without gamey odor. A dip into the house seasoned soy sauce draws out their savory depth. The side dishes hold up their end of the bargain. Crisp brass bowls are packed with tart baechu kimchi and bite-sized *kkakdugi*, calibrated to a balanced acidity that cuts straight through the rich beef notes. Sliced green scallions, sea salt, and black pepper sit ready at every table to fine-tune the seasoning to taste. For tables sharing a meal, the shallow-broth *jeopsi suyuk* (boiled beef platter)—also available in a practical half-portion—keeps cuts of lean meat and tripe glistening and moist. Pairs will often round out the order with oversized steamed dumplings, while evening groups transition to simmering pots of *gopchang jeongol* (beef intestine hot pot) washed down with rich Haechang makgeolli or Hwayo, taking full advantage of the restaurant’s free corkage policy.