because of the ingredients we couldn t find. anthony: right. roy choi: but never thinking about pleasing the american palate, just to make ourselves happy. anthony: soondubu is the thing to get. a fiery, tongue-searing, ass-burning tofu soup that ll make you forget every bad thing you ever thought about tofu. a spicy, spicy red broth and tofu are the base. we re, we re talking soft tofu here, with the texture of, like, burrata. from there, you got a handful of variations. but the most common is with kimchi and a bit of everything. beef, oysters, mussels, clams. oh, and tableside? they crack an egg in there. wow. right in there. cool. that looks completely awesome. well, we, we better wait for this to cool, i m guessing? [ laughter ] roy choi: yeah. anthony: so, how do we eat this? we just spoon it over rice? roy choi: uh, yeah, yeah, spoon it over rice. mix it in. roy choi: mm, that s good. anthony: mm. yeah, all tofu should be spicy, by my way of thinking. it s so good
roy choi: it became what we re about to have here in l.a. anthony: interesting. roy choi: they re different because of the ingredients we couldn t find. anthony: right. roy choi: but never thinking about pleasing the american palate, just to make ourselves happy. anthony: soondubu is the thing to get. a fiery, tongue-searing, ass-burning tofu soup that ll make you forget every bad thing you ever thought about tofu. a spicy, spicy red broth and tofu are the base. we re, we re talking soft tofu here, with the texture of, like, burrata. from there, you got a handful of variations. but the most common is with kimchi and a bit of everything. beef, oysters, mussels, clams. oh, and tableside? they crack an egg in there. wow. right in there. cool. that looks completely awesome.
we re about to have here in l.a. anthony: interesting. roy choi: they re different because of the ingredients we couldn t find. anthony: right. roy choi: but never thinking about pleasing the american palate, just to make ourselves happy. anthony: soondubu is the thing to get. a fiery, tongue-searing, ass-burning tofu soup that ll make you forget every bad thing you ever thought about tofu. a spicy, spicy red broth and tofu are the base. we re, we re talking soft tofu here, with the texture of, like, burrata. from there, you got a handful of variations. but the most common is with kimchi and a bit of everything. beef, oysters, mussels, clams. oh, and tableside? they crack an egg in there. wow. right in there. cool. that looks completely awesome. well, we, we better wait for this to cool, i m guessing? [ laughter ] roy choi: yeah. anthony: so, how do we eat this? we just spoon it over rice? roy choi: uh, yeah, yeah, spoon it over rice. mix it in.
it s really more l.a., and so anthony: so this is not a direct transplant from korea? roy choi: it became what we re about to have here in l.a. anthony: inresting. roy choi: they re different because of the ingredients we couldn t find. anthony: right. roy choi: but never thinking about pleasing the american palate, just to make ourselves happy. anthony: soondubu is the thing to get. a fiery, tongue-searing, ass-burning tofu soup that ll make you forget every bad thing you ever thought about tofu. a spicy, spicy red broth and tofu are the base. we re, we re talking soft tofu here, with the texture of, like, burrata. from there, you got a handful of variations. but the most common is with kimchi and a bit of everything. beef, oysters, mussels, clams. oh, and tableside? they crack an egg in there. wow. right in there. cool. that looks completely awesome. well, we, we better wait for this to cool, i m guessing? [ laughter ] roy choi: yeah. anthony: so, how do we eat th
it became what we re about to have here in l.a. interesting. they re different because of the ingredients we couldn t find but never thinking about pleasing the american palate, just to make ourselves happy. sundabu is the thing to get, a fiery, tongue-searing, ass-burning tofu soup that will make you forget every bad thing you ever thought about tofu. a spicy, spicy red broth of tofu as the base. soft tofu with a texture like borrata and from there a handful of variations but the most common is with kimchi with everything, beef, oysters, mussels and clams. oh, and tableside, they crack an egg in there. wow. right in there. cool. that looks completely awesome. well, we better wait for this to cool, i m guessing. so, how do we eat this, spoon it over rice? yeah, spoon it over rice. just mix it in.