The venerated Korean BBQ institution might be known by just about every Angeleno, but the restaurant is famous at lunch with Koreans-in-the-know for its fantastic galbi tang, a richly flavored bone broth that’s packed with tender cubes of beef rib, a heap of glass noodles and finished with a smattering of green onion.

Not only does this seollongtang spot serve some of the best seollongtang in the city to hungry Fashion District folk, it also serves a soup made from boiled ox knees called dogani-tang (Yang Ban calls it doh-ga-“knee” tang, har har har). The gelatinous cartilage of the ox knees is considered good for joint health, but many Korean folks enjoy the meat for its unique texture alone.

Considered by many of the city’s residents as the definitive bowl of seolleongtang in Koreatown, Han Bat Sul Lung Tang has been doling out bowlfuls of the milky-white good stuff for literally decades. Diners can choose between a variety of different meats for their soup (pro tip: opt for the brisket if you don’t like offal), garnish with green onion and salt to taste and appreciate Los Angeles’ worst kept secret when it comes to hangover cures.

Sun Nong Dan specializes in beef bone broth-based soups, and in addition to the seollongtang, dogani-tang, and boiled beef head soup, it also has a Korean household favorite: kkori gom tang, or oxtail soup. Oxtails are boiled until the cartilage and bones render all their nutrients and flavors, and the meat becomes fall-off-the-bone tender.

Though not technically bone broth (more like an “everything” broth), samgyetang is Korea’s answer to chicken soup, and Buil Samgyetang is a bona fide samgyetang jun-moon-jeom (specialist). The cooks take a Cornish game hen, stuff it with sweet rice, ginseng, garlic cloves and jujubes and boiled in a broth involving other medicinal herbs until it becomes opaque and white in color.

Koreatown’s go-to naengmyeon jip has been known to have huge crowds in the dog days of summer, where the Korean buckwheat noodles with chilled beef broth have staved off many a California heat wave. Yu Chun makes the list for serving unlimited cups of its beef bone broth to its customers as an appetizer for... absolutely free. Sip on that, Brodo.

Native Koreans swear by soup expert Surawon, where seollongtang, dogani-tang and ox-tail soup come out of the kitchen still boiling in earthenware pots. One of the most important factors Koreans consider in judging good seollongtang is the opacity of the broth (allegedly it speaks to the concentration of the nutrients) — Surawon’s version is a solid white, earning it the approval from Korean moms and dads everywhere.

E-Moon Oak (also known as Juntong Sullungtang if you go by the Korean signage) serves up all the usual suspects (seollongtang, dogani-tang, etc.) in addition to a pretty solid haejang-guk, which takes beef bone broth and ups the flavor ante with soybean paste and includes young napa cabbage and bean sprouts. If you’re a fan of doenjang’s savory fermented funk, E-Moon Oak’s haejang-guk might be the bone broth experience for you.

Keungama’s seollongtang isn’t anything extraordinary, but its hours are: The restaurant is open 24 hours, which means you can get your seollongtang after a long night out and at least pretend for a bit that you won’t wake up with a massive hangover.

Though it doesn't seem like there's a ton of bone in here because the broth's been clarified, the deep, delicious strength of the soup here is a fantastic complement to the murky bowls at other spots in Koreatown. Order one with brisket, or a slew of offal meats to get the most nutritious, and load up on that excellent house-made kimchi.