5 /5 Jackie Lee: This is probably one of the most authentic, soul-warming Korean restaurants I’ve come across in WA. Having tried seollangtang multiple times while in Korea, I feel like I’ve grown to recognize good quality soup and this is definitely it! Hands down one of the creamiest, milkiest broths I’ve tried among different seollangtangs. Other restaurants often have a more watery consistency that means they didn’t cook the bones long enough, and the quality of their soup speaks for itself. We also tried the seafood soft tofu soup, the hangover soup, and their new stuffed young chicken soup. The seafood soft tofu soup was packed with flavor and the server let us know that all of their soups, not just the seollangtang, are made with the ox bone broth base- a unique take on these classic Korean dishes, but one that absolutely builds on the flavor profile and enriches it. Tip- get the soft tofu soup extra spicy. The server let us know it comes out pretty mild, and if you’re a sundubu lover, then the extra spicy is probably the regular amount of spicy you’re looking for! It was perfect for us. This was my first time trying the Korean hangover soup in general, and I was very pleasantly surprised! Definitely more vegetable heavy than the soft tofu soup (but still has beef in it), but it results in a more refreshing, clean cut type of spicy flavor. As for the samgyetang (chicken soup), I have also tried a lot of those in Korea. This one is pretty great! You can definitely taste the seollangtang soup (need to add salt though like you would for the original seollangtang), but it’s kinda like a two for one- you get the chicken with the stuffed rice as one meal, and also get the seollangtang broth as another. Overall, a GREAT find and we will definitely be back for more.