Table Of Content
You can get the chicken without sauce, with a soy-garlic sauce, with sweet sauce, and gochujang sauce (yangnyeom). The one served at SBCD Millenia was pretty good and in a large portion as well. This is the kind of dish that has to be eaten with plain rice. The main course is usually the main attraction of a meal but for us the main course was the least interesting. This is not to say it is bad, rather the other dishes are so much more exciting. I think we should skip this and try other starters in the future.
Kimchi Fish Roe Hot Pot Bibimbap
SBCD is famous for its soft tofu Soontofu that is made with mature white soybeans that are specially imported from Paju, South Korea which is close to Korea’s Demilitarized Zone (DMZ). Sundubu (or s00ndubu) is tofu that’s not pressed, so it has a high water content and an extra silky, velvety texture. I always keep a package or two in the fridge, and whip up this bubbling pot of flavorful stew when I need to create something warm and comforting quickly. The BCD story starts with Hee Sook Lee a first generation Korean immigrant who loved to cook and share with her family.
Sundubu Jjigae (Soft Tofu Stew)
The chung gook jang chigae is a fermented soybean and soybean paste soup (think of it as a type of stew) that has a strong, funky flavor. Gamjatang is a spicy pork bone stew with vegetables, and the ganjang-gejang (raw crabs in soy sauce) is a fermented treat. This restaurant’s namesake dish (called seolleongtang in Korean) features a broth made from ox bones, brisket, and other beefy body parts, cooked for more than 24 hours.
Fast Food 분식
You will be pleasantly surprised to find out how quick and easy this hearty, flavorful stew is. Apart from SBCD Millenia Walk, the others are in Guoco Centre (formerly known as Tanjong Pagar Centre) and Alexandra Retail Centre (ARC). The SBCD Millenia outlet has a small entrance but that narrow entry way opens up to a big dining space inside.
Hee Sook Lee, Founder of BCD Tofu House, Dies at 61 (Published 2020) - The New York Times
Hee Sook Lee, Founder of BCD Tofu House, Dies at 61 (Published .
Posted: Tue, 25 Aug 2020 07:00:00 GMT [source]
For over 15 years, this U District mainstay has been a popular spot to indulge in soondubu jjigae, a spicy tofu stew. The fiery bowls are filled with a choice of beef, pork, seafood, dumplings, kimchi, and mixed vegetables, accompanied by rice and a selection of banchan. College students and full adults alike flock here for both the soup and other excellent dishes, such as kimchi fried rice and beef short ribs. This Lynnwood spot is one of the more popular places for bulgogi (marinated meat typically grilled with onions and peppers).
Eater Seattle
It comes to the table milky white, and the server, pointing to a jar of sea salt, will advise diners that it’s completely unseasoned. The liquid can take a lot of that salt, along with other condiments if desired. The “Mixed” version is a treat with brisket, tongue, and shank.
SBCD Korean Tofu House (Guoco Tower)
Its meat was sweet and delicate but it takes a bit of work to navigate through the bones. Other than the fish, the rest of the side dishes are refillable. The staff replenished them whenever the dishes were empty. It is best to get a table in the middle of the restaurant which experience more traffic from the service trolleys. Soontofu is the star of SBCD but there are other meat main courses such as bulgogi and starters such as dumplings and pancakes. There is also the SBCD Combo Meal option that combines a main course with a soontofu of your choice.
SBCD Millenia Walk Review – Lunch at Korean Tofu House
There’s an assortment of tofu stews to choose from ranging from pork, beef, dumplings and assorted which includes seafood in it. Scour the counter, cooler, and showcase for ever-changing treats like kimbap, korokke (croquettes) and kimchi; in-season you might even find a basket of persimmons served plain, perfect for snacking. Dinner service recently launched featuring the core lunch menu plus nightly specials such as spicy chicken wings. For other variations, check out Haemul sundubu jjigae (seafood soft tofu stew) and Deulkkae sundubu jjigae (soft tofu stew with perilla seeds) which is mild and vegan. It’s all in the details at LA Tofu House, a strip mall gem on the eastern end of Koreatown giving a certain three-letter soondubu spot a run for its money. The range was not as wide as some other Korean restaurants, but it was adequate for us.
This California import has a contemporary feel and a welcoming staff that’s impressively attentive and helpful even when meeting the demands of a full dining room. The meats and other ingredients are high quality, with cooking executed well both in the kitchen and at the table. The mountain tripe fried rice is an excellent starter, bursting with flavor. Here’s another Lynnwood standout boasting a broad menu, with a few items of special interest.
[K-FOOD GOES GLOBAL] Korean food makers twist local flavors to tempt global taste buds - The Korea JoongAng Daily
[K-FOOD GOES GLOBAL] Korean food makers twist local flavors to tempt global taste buds.
Posted: Fri, 21 Jul 2023 07:00:00 GMT [source]
The soontofu dish at SBCD Korean Tofu House is offered at 4 different levels of spiciness for the broth – mild, medium, spicy and crazy hot. The heavy pot allowed the heat to be retained for a while. The tofu is really soft – more like tau huay than tofu. It is a wonderful dish regardless of the kind of topping. Just this dish and steamed rice would make a good meal, especially if dining alone. This popular Shoreline restaurant has a widespread menu of Korean classics, with large portions at reasonable prices.
For the soup base, I like to use anchovy broth, but water is totally fine. Starting from one location in Koreatown, Los Angeles in 1996, BCD now has over 11 branches which are all run individually with great care and dedication by Mrs. Lee’s family and her long time staff. Mrs. Lee’s years of perfection in her craft and secret recipes continue to be maintained as to her exact orders to this day. BCD was inspired by a passion to spread Korea’s wonderful cuisine around the world. With Mrs. Lee's vision, BCD continues to focus on its taste, health benefits, food quality and much more. We only use locally produced fresh ingredients in all of our dishes.
Experience our Assorted Tofu Soup that comes with beef, shrimp, and clam, served in a bubbling hot-stone pot. Our tofu house prides itself in preserving the art of tofu making that dates back thousands of years. We are simply writing as everyday folks about our own experience. Any comment on the food or service or the overall quality of our experience is just an expression of our opinion and is strictly based on our own encounter on a particular day. We also share news about Singapore's food and beverage scene.
Send us a tip by emailing As usual, this list is not ranked; it’s organized geographically. Mushrooms are a good substitute if you don’t like meat. If you start with vegan kimchi, you can even make the stew vegan.
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