Hours: Lunch, Dinner: Sunday-Tuesday, Thursday-Saturday
In Korea, soup (guk) or stew (chigae), along with rice, is considered essential for a complete meal. Everything else is an accessory. At So Gong Dong Tofu House, each order of soon dubu chigae (tofu stew)--be it ginseng, miso, vegetables, seafood and/or beef, or kimchi and/or pork--comes to the table red and roiling angrily. Before it subsides, crack a raw egg into the deeply rich beef brew and stir. Whatever meat and vegetables swim in the broth provide just enough textural contrast to the pillowy tofu curds and egg to make it a soup that eats like a meal. The house conjures a handful of other classic Korean soups and stews, including kimchi chigae, yuk gae jang (shredded beef soup), the medicinal sam gae tang (chicken-ginseng soup), and dan jang chigae, an aggressive bean paste stew-Guinness to Japanese misos chardonnay. But the real magic here is a side of the impossibly tender marinated ribs with a bowl of soon dubu chigae. Guests who linger may be treated to a refreshing cup of sikhye, a lightly sweet postprandial rice punch.
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