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| I love Sundubu. I love the glistening globules of Chili Oil. |
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| I love the creamy, contrasting soft tofu. |
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| 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. |
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| I love how it makes me sweat afterward. |
2 Comments
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.
ReplyDeleteGrace
Dubu in any shape or form is great.
ReplyDeleteAnd the last photo - 대박!!! ㅋ
Thank you for commenting!