Sundubu: A Lesson in Heat

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.
This entry was posted in Korean Eats and tagged , , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.


  1. Grace
    Posted September 2, 2010 at 12:54 pm | Permalink

    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.


  2. seoulsuzy
    Posted September 2, 2010 at 4:20 pm | Permalink

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

Post a Comment

You must be logged in to post a comment.

  • Archives

  • Categories

  • Calendar

    September 2014
    S M T W T F S
    « Aug