Imun Seolnongtang

Imun Seolnongtang is a historic Korean restaurant in Seoul, widely identified as South Korea's oldest continuously operating restaurant. Its origins are generally dated to around 1904, during the Korean Empire, although historical accounts have also proposed dates between 1902 and 1907. In 2011, the Seoul Metropolitan Government assessed the available historical evidence and recognized 1904 as the restaurant's founding year. The restaurant's original name is believed to have been Imun Sikdang. The name Imun refers to Imun-gol, an older name for a nearby hill, while Seolnongtang is an older spelling of seolleongtang. Its defining dish is seolleongtang, a pale and relatively clear soup made by slowly extracting flavor from ox bones. The restaurant describes its method and ingredients openly and traditionally boils the broth for approximately 16 to 17 hours before serving. The resulting offering is deliberately simple, with the brand's identity centered on continuity, consistency, affordability, and the character of the soup rather than menu expansion or restaurant-scale growth. Imun Seolnongtang survived the Japanese colonial period from 1910 to 1945 and the Korean War from 1950 to 1953, both of which profoundly disrupted Seoul's commercial life. During the colonial period it was regarded as a leading destination for seolleongtang, a dish associated with Seoul's food culture. The restaurant opened early and became popular with people finishing night shifts. It also operated a substantial delivery service and was regularly mentioned in contemporary news coverage. The restaurant's customer history includes a range of notable Korean public figures, athletes, and political personalities. Among those associated with the restaurant are Olympic gold medalist Sohn Kee-chung, South Korea's first vice president Yi Si-yeong, labor activist Pak Hon-yong, and politician Kim Du-han, who reportedly worked there as a teenager. Boxers Moon Sung-kil and Kim Kwang-sun and judoka Ha Hyung-joo are also cited among its athletic patrons. Devoted athletes jokingly formed an informal group known as the Imun Society. The restaurant remained in the same colonial-period building until 2011, when redevelopment of the surrounding area required a move. Despite that change, it continued to present its food as a direct continuation of the original tradition. An owner interviewed in 2004 said the business had chosen not to expand further, prioritizing quality, consistency, and a low price over growth. This restraint is central to its positioning as a heritage restaurant rather than a restaurant chain. Today, Imun Seolnongtang is both a working neighborhood restaurant and a food-history attraction for visitors to Seoul. It has appeared on Korean food television, including Wednesday Food Talk, and is listed in the Michelin Guide. Seoul designated it a Seoul Future Heritage in 2013. On October 16, 2023, a kitchen exhaust fire caused by ignited grease temporarily closed the restaurant for repairs. The incident was a temporary operational disruption rather than evidence of a change in ownership or business status.

Imun Seolnongtang is generally dated to 1904, although the exact opening year is uncertain. Recollections and historical accounts have proposed dates from 1902 to 1907. In 2011, the Seoul Metropolitan Government reviewed the available evidence and identified 1904 as the most appropriate founding year, also recognizing the restaurant as the oldest operating restaurant in South Korea. The founder is not definitively known; a man surnamed Hong is commonly identified in accounts, while the restaurant is believed originally to have been called Imun Sikdang. The name Imun is associated with Imun-gol, an archaic name for a nearby hill. Seolnongtang is an older spelling of seolleongtang, the ox-bone soup that has defined the restaurant since its early history. The restaurant's culinary approach has remained intentionally conservative. It boils its broth for roughly 16 to 17 hours and emphasizes a small set of plainly presented ingredients rather than elaborate seasoning or a broad menu. This method has become part of the restaurant's heritage identity. During the Japanese colonial period, Imun Seolnongtang was considered one of Seoul's notable places for seolleongtang. At the time, the dish was strongly associated with the city, then known internationally as Keijō. The restaurant opened early in the morning and attracted workers coming off night shifts. It also employed numerous delivery workers and appeared in contemporary newspaper coverage. Hong Jong-hwan is documented as an owner during this period. The restaurant subsequently passed to a person surnamed Yang. In 1960, Yu Won-seok acquired the business from Yang. Her son, Jeon Seong-geun, became the owner in 1981. The restaurant's history also includes a notable community of customers. Figures associated with it include Sohn Kee-chung, Yi Si-yeong, Pak Hon-yong, and Kim Du-han. Kim Du-han reportedly worked there as a teenager. Several prominent Korean athletes, including boxers Moon Sung-kil and Kim Kwang-sun and judoka Ha Hyung-joo, were also regulars. Some athletic patrons jokingly referred to themselves as the Imun Society. Imun Seolnongtang survived the disruption of the colonial period and the Korean War. It continued operating in the same building, which dated from the colonial period, until 2011. Redevelopment of the area then led to a relocation. The move altered the physical setting but did not fundamentally change the restaurant's stated cooking practices. A 2004 interview with the owner described a deliberate decision not to expand, on the grounds that maintaining quality, consistency, and low prices was more important than opening additional locations. In the contemporary period, the restaurant has developed a dual role as a functioning soup restaurant and a destination for visitors interested in Seoul's food history. It has been featured on Korean television programs such as Wednesday Food Talk and is listed in the Michelin Guide. Seoul named it a Seoul Future Heritage in 2013. On October 16, 2023, grease accumulated in the kitchen exhaust system ignited and caused a fire. The restaurant temporarily closed while repairs were carried out. The fire was an operational incident within an otherwise active and continuing restaurant history.

• 2023

  Kitchen fire

  [1]Imun Seolnongtangen.wikipedia.org

  A grease fire in the kitchen exhaust vents temporarily interrupted operations and led to a repair closure.

• 2013

  Named a Seoul Future Heritage

  [1]Imun Seolnongtangen.wikipedia.org

  The Seoul Metropolitan Government designated the restaurant a Seoul Future Heritage.

• 2011

  Relocation following redevelopment

  [1]Imun Seolnongtangen.wikipedia.org

  After using the same colonial-period building for decades, the restaurant moved when the surrounding area was redeveloped.

• 1981

  Jeon Seong-geun becomes owner

  [1]Imun Seolnongtangen.wikipedia.org

  Yu Won-seok's son, Jeon Seong-geun, took over ownership.

• 1960

  Yu Won-seok acquires the restaurant

  [1]Imun Seolnongtangen.wikipedia.org

  Yu Won-seok acquired Imun Seolnongtang from an owner surnamed Yang.

• 1904

  Founding year recognized by Seoul

  [1]Imun Seolnongtangen.wikipedia.org

  After reviewing conflicting historical accounts, the Seoul Metropolitan Government identified 1904 as the restaurant's founding year.

A heritage Korean restaurant built around long-cooked ox-bone soup, culinary continuity, transparent preparation, restrained growth, and accessible pricing.

• Korean soup · 1904

  Seolleongtang

  The restaurant's signature dish is seolleongtang, a clear ox-bone soup traditionally associated with Seoul. Imun Seolnongtang prepares the broth through prolonged boiling, reported at approximately 16 to 17 hours, and presents the dish in a deliberately simple style. The soup is the central product around which the restaurant's historical identity, reputation, and visitor appeal are built.

• 2011

  Relocation caused by neighborhood redevelopmentOther

  Background

  The restaurant's long-used colonial-period building stood in an area that was redeveloped.

  Action taken

  Imun Seolnongtang moved from the historic building while retaining its established cooking methods and recipes.

  Aftermath

  The restaurant continued operating as a historic Seoul food destination in a new location.

  Source

• 2004

  Decision not to pursue further expansionStrategy

  Background

  In a 2004 interview, the owner described the restaurant's choice to remain focused on its established operation rather than expand to additional locations.

  Action taken

  The business prioritized food quality, consistency, and low prices over geographic growth.

  Aftermath

  The decision reinforced Imun Seolnongtang's identity as a traditional, closely controlled heritage restaurant rather than a chain.

  Source

1. 1Imun Seolnongtangen.wikipedia.org