Naju Beef Bone Soup Friendship House started in 1989 when the owner quit his job and started the restaurant in Daejeon. The founder, who accumulated know-how in Daejeon through thorough analysis and systematic management, moved to Seoul in 2009 and opened the current Naju Beef Bone Soup Friendship House. Without special skills, the first CEO, Lee Wan-gu, benchmarked the taste and management methods of many famous restaurants across the country. Through such efforts, the current Naju Beef Bone Soup Friendship House was successful. Naju Beef Bone Soup Friendship House’s main menu, Naju Beef Bone Soup, features a clear soup topped with green onion and egg yolk, and the food’s taste reflects the founder’s angst and effort.
Fresh meat from Majang-dong is used every morning, and laurel, soju, garlic, and onions are used to make the soup. Beef Tripe Soup is also very hearty. To remove the unique smell from the cow's stomach, the meat is washed with cold water more than 20 times, and side dishes are also served unconditionally.