The New York Times today has a article on tofu, with a mouthwatering picture of Korean sundubu chigae (soft-tofu stew). If you’re used to the standard spongy tofu from the supermarket, you might wonder what the fuss is about. But fresh, silky-smooth sundubu is to the spongy stuff as maguro is to a can of Bumblebee.
If you’re looking for a place to sample the smooth stuff, I have a friend in Utah who might be able to give you directions to an excellent dubu restaurant in Suwon. However, if you’re looking closer to home (well, my home, anyway), I have it on good authority that Cho Dang Gol does it right.
Also published on Medium.