Seoul S alley

As the weather gets colder, the desire to have a hearty hot bowl of soup begins to build up in a matter of seconds every single hour I’m awake. It’s a fiend that has to be constantly fed and/or suppressed less it unleashes wrathful hell on everything around it. That’s how this establishment made it to one of my lists of must-visits during the colder months. They serve a rather unique broth for those new to this particular style of Korean soups - really hearty but really clean, seemingly flavorless but also bold once enough salt is introduced. My introduction to the dish Seolleongtang took place almost two decades ago. I was sick - very sick - and had absolutely no appetite (an obvious recipe for further disaster). A close friend’s grandmother found out and made a large pot’s worth of this broth and “demanded” that she force me to consume a lot of it. I still laugh when I think about it especially my friend’s facial expressions when she showed up with it. Long story short, she didn’t need much effort to convince me. The clean scent was enough for me to be willing try it; the gentle but hearty contrast was enough for me to keep going until most of the pot was gone. It sure got me up and well again overnight and made me a permanent fan of this potent broth. Seolleongtang is pretty much the same almost everywhere except for the spice condiments that they offer with it. As I prefer mine just with sea salt, I’m just happy whenever there is a place that serves a decent portion of it whenever the weather is cold. If you’ve never had this soup before, I’d definitely recommend it to nourish your soul. My only tip is…don’t hesitate to keep adding salt until the flavor pops for you.

My friend took me to this Korean restaurant for dinner, and it was an absolute delight. He had raved about it, and I can honestly say I wasn't disappointed. The standout dish for me was the Snow Soup; it was incredibly flavorful and something I'd highly recommend. The restaurant had a lively atmosphere with many young patrons, creating a vibrant and energetic dining experience. The menu offered a wide variety of Korean dishes, and I was impressed by the authenticity and quality of the food. also appreciated the opportunity to try a range of Korean flavors, from kimchi to sqiud loll. If you're in the mood for delicious Korean cuisine, I can wholeheartedly recommend this restaurant. The Snow Soup alone is worth the visit, and I'll certainly be returning for more..

Beef bone broth is the focus here, along with a variety of presentations and other options. Korean food has a strong health focus, and the Banchan service here is a reflection of that, as well as the extensive nutritiarian menu.This rates high on our taste-to-dollar ratio scale, and we’ll definitely be going back. The service is very businesslike and not what you’d call friendly, and we felt rushed when they plunked the check down on us in the middle of the meal. They don’t take reservations, they get busy, and the first thing you see on arrival is a hand-lettered sign outside saying “line up here..” We were ok arriving before 6 on a weekday. They may have great food, but it feels like they want your table more than your repeat business.

Service here is always friendly and staff are courteous. We came on a Sunday at 1130am and there was no wait. Around 12pm it started to fill up. They have combos with the soup and vermicelli along with a dish (we had 3 combos - picked pork belly, bulgogi and kalbi). The soups all come with a side of rice as well. The soup broth is always consistent (meant to be very light as you're able to add in your own salt to taste). I personally don't add salt in it because the other meats are very flavorful already so it's a good balance

Love this place! I always order takeout from here through DoorDash so I decided to finally go in person to try the food. The food was served really fast right after we ordered and it was piping hot. I loved the pork belly and the side dishes! It took a while for the stews to cool down but it was a great flavor combination with the pork belly as it washed down the oiliness.