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.
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3 Comments

  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.

    Grace

  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

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