Are you shitting me? An even “better” (according to the future-FIL) version of sul lung tang? Didn’t Homer Simpson say: “DOH!!! You can’t polish a turd”?
The thing that gets me: pho resto’s can turn out perfectly aromatic and complex beef (noodle) soups for $5, but at Korean joints, it’s 2x. Without that small bunch of rice noodles!!! Are the K-joints brewing this stuff in a gold pot? And serving it on silver trays? WTF am I missing here? But that’s not all folks, unlike “KBBQ” resto’s where you THINK you’re gonna get a complete meal ‘cuz of the plethora of panchans, you get 2 here. Count ’em: ee, II, TWO. Because that’s really “special” kimchi you’re getting to go w/ the sul gom tang, which, from what I observed, is just sul lung tang with bigger chunks of beef.
If it tastes like dishwater soup, smells like dishwater soup, looks like dishwater soup, it’s DISHWATER SOUP.