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September 2, 2010
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Sundubu: A Lesson in Heat

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Written by: Daniel
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I love Sundubu. I love the glistening globules of Chili Oil.
I love the creamy, contrasting soft tofu.
I love putting just the yellow egg yolk (I leave out the white) into the boiling broth and watch it poach in the rich, spicy liquid.
I love how it makes me sweat afterward.

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About the Author

Daniel
Daniel Gray is a Korean adoptee that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007, www.seouleats.com, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (www.ongofood.com), which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. Their food tours and cooking classes are ranked as one of the top attractions in Seoul according to tripadvisor. Daniel can be found at the links below or at Google+.
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3 Comments

Leave a comment »

  1. Grace

    Hey Daniel, love soondubo as well. Do you have a great recipe you can share on New Asian Cuisine? I find that many people make it differently. Let me know.

    Grace

    September 2, 2010 at 12:54 pm


  2. seoulsuzy

    Dubu in any shape or form is great.
    And the last photo – 대박!!! ㅋ

    September 2, 2010 at 4:20 pm



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