Sundubu: A Lesson in Heat

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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.

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.