Liver detox is finished! We caved to Korean beef noodle soup (sul lung tang) @ Hanbat in K-town and it was GOOD!

We’re human after all…we almost got to the finish line (just had one more meal of fruit for dinner).  It’s a Monday and for 5 days, we’ve been doing nothing but drinking water, herbal teas, fresh fruit and veggie juices and were completely waterlogged.  With one more fruit meal to go, I caved. My body was begging for some old-fashioned protein, iron and calcium and I had a craving for korean beef noodle soup, sul lung tang, at my all-time favorite place, Han Bat Shul Lung Tang in Koreatown.  It’s a complete comfort food, with zero frills and 100% authentic.  I’ve been going here since I was in high school and the taste has not changed one bit.  Han Bat is a total hole-in-the-wall place, where I was once afraid to take my hubby, then “just dating”, because I thought he’d be mortified by the place; if your gf/bf gets impressed by your restaurant selection here, then it’s a destiny and you’ll be blissfully happy as I am.  At $9.00 for a complete meal (tax included), it’s a total steal!  But I’d easily pay double that.

korean beef noodle soup with scallions

Korean beef noodle soup (sul lung tang) from Han Bat in K-town

Sul Lung Tang’s sort of like Korean version of veal stock; utter umami savoriness (that’s like saying savory savoriness, huh?).  Made with beef (bone, meat etc) , it’s simmered for hours until the broth gets all velvety and milky to the point that if you were to cool it, it’d get gelatinous and wiggle.  Simply season it to taste with sea salt, black pepper, minced scallions, and red pepper/garlic paste, dunk your rice in soup, in it goes into your mouth and it’s like being a kid again.  Something about a warm umami broth (whether it be chicken soup, vietnamese pho, or sul lung tang) that nourishes your body and just makes you feel all fuzzy from inside out.  Their radish kimchee’s the best as it’s homemade and pickled just right so that it’s got that spicy, garlicky kick but also have the salty/savoriness from the tiny shrimps they use, top it with some tanginess and crunchy texture that’s to die for. 

It used to be a “very hush-hush only koreans know kinda place” but I think the cat’s out of the bag as I saw few tables with gasp! Caucasians there.  Must be that 150+ reviews of 4.5 stars on yelp including mine (click the link above).  I asked the Korean waitstaff (bustin’ out my Korean, of course), whether this was the norm to which she said that they’re usually introduced by a Korean friend who then get hooked and come by themselves all the time.  She points to one table and goes,”see that american couple?  they eat more kimchee than we do!”  I think radish kimchee’s taste and texture is much similar to pickles or sauerkraut but with a major red pepper kick which is like pickles with a POW!

Full and happy tummy!  And no regret! 

I’ve detoxed and thus “cleaned my room so that I can make a mess again:) ”

It’s all about moderation, right?  Life’s too short not to enjoy the little umamis like warm sul lung tang.  Here’s to many more soupy broths and happy tummies.

About chefkelly

Leveraging a lifelong passion for food and combining a unique cultural mesh of korean cuisine, robust flavors of Texas BBQ and California cuisine, Chef Kelly brings her own signature style to delectable perfect bites exploring complex and often surprising interplay of flavors, textures and colors. She has honed and shared her craft through her experiences from five star restaurant kitchens to private cooking instruction to her self-written food blog at chefkelly.com all made with 2 tablespoons of love; love for food, love for life.
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