mary eats

Friday, my review of Chungdam Sundubu, ran in The Korea Times, you can read it here.

Sundubu, spicy hot tofu soup, is one of my favorite Korean dishes. Thick with chunks of silken tofu, a fiery broth, red with heat and savory pork, it comforts, sooths, and kills any head cold.

Unfortunately, to many restaurants look at sundubu as an afterthought. Often the broth will be bland and watery, the contents of the soup, lifeless. Here sundubu does not exist to round out a Korean menu; it is placed on a pedestal, out of a passion for well being. Focused with attention to detail, it is perfected to please the most discerning sundubu connoisseurs, one Kevin L. Crowe.

Open 24 hours with an English menu. Ah-sa!

Side dishes. I know that fried whole fish looks nasty, but au contraire, flaky white meat rewards those willing to try.

dwachigalbi, pork spare ribs marinated in soysauce and chilies, served fajita style on a bed of sliced white onions

tofu agidashi, fried tofu in a pool of soy and binto broth, topped with minced ginger, and sliced green onion.

Beating the heat with momil, or cold noodles with a soy and rice wine dipping sauce, embellished with wasabi, grated raddish and minced green onion.

Special thanks to Gill and Tony for taking us.