I only had the bone soup. In Korean, soup is gook, but soup that's been slow cooked over hours is called tang.
I liked the condiments- the radish Kim chee. Their cabbage was the non fermented style - it was good but I prefer the fermented kind.
The soup was good. They're also open earlier than the other Korean restaurant that I enjoy for breakfast.
Tangs are usually a breakfast or late night meal. I'd have to try more dishes but it was good.
One thing that was odd is that most restaurants bring the pepper mix for the tang. This place looked surprised when I asked for it. It's best spicy, I think. You have to add your own salt, black pepper, and scallions.