We had a lot of unpacking and cleaning to do at the new house.
So our routine schedule is a little bit off right now.
It was getting late we haven’t had dinner.
We decided to head out to get some hot soup for a late dinner.
It was 9pm, and the restaurant was still completely full with a short wait.
Korean soup places always have only 3 types of banchan.
There’s “bae-chu-kimchi” made of cabbage
“kkak-du-gi” with turnips, and “gat-kimchi” with mustard greens.
Dr. P ordered Sul Long Tang with mixed meat.
There are brisket, flank and intestine in the soup.
He said it is like Korean version of menudo.
The soup is in a creamy white color from hours of simmering with beef bones.
You add the green onions and seasoning to your own taste on the table.
Dr. P enjoyed his soup a lot.
I ordered galbi tang. This is my favorite Korean soup dish.
The beef short ribs in the soup was fall of the bone tender.
I love dipping the meat in the pickled radish mustard sauce.
The soup was simple and flavorful.
Also love the mung bean noodle in the soup.
We also ordered a bulgogi bibimbap so we have leftover for the next day.
There are lots of goodies in the bibimbap.
The spicy sauce was a bit too sweet for our taste though.
I spotted one of my mom’s favorite singer Huang Zhi Lie (황치열) on the wall.
Too bad the concert date already passed.