Soondubu jjigae has always fascinated me because the name literally starts with the words soft tofu, and yet one could hardly ever taste the tofu itself when it was drowning in a red pepper broth surrounded by a bunch of extra protein in the process. So I was quite happy to see that this shop from a Korean celebrity chef (20 Tan Quee Lan Street #01-02/03) had white ones available, like my perilla version above, or even a simply plain one, bringing the tofu right up to the front.
Like SBCD, they make their own tofu, and theirs had a solid yet crumbly texture with a delicate soybean taste. They also offered grilled meat on the side, and my Chuncheon dakgalbi did a decent job with its punchy spices and a bit of a smoky aroma. The big surprise was the kimchi, which was fresh and bright, and possibly even up there with Gagahoho's, I dare say. And they did a properly scorched nurungji to make sungnyung with, unlike that lousy Bulgogi Syo place. Thumbs up.
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