Some time around the mid-2010s, bone broth really became a thing. Sure, it’s been around since at least the 1500s and it’s quite likely that even early humans put bones in a pot and boiled them. But a genuine American fad over good old-fashioned meat stock appears to have been born at the intersection of hipster culture and earnestly-pressed, undocumented health claims.
In Korea, however, bone broth—more specifically a dish called seolleongtang—has been a thing all along with restaurants focused on seolleongtang in Seoul and L.A.’s Koreatown for some time. Now Woomiok (3860 Convoy St.) in the Convoy District does the same in San Diego.