so, this is not a direct transplant from korea? 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
for almost 20 years. this is a soup that s just like it s kind of korean but really more l.a. so, this is not a direct transplant from korea? 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.
it s not a direct transplant from korea. 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. 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 and tofu as the base. we re talking soft tofu here. from there you got a handful of variations, but the most common is with a bit of everything. beef, oysters, mussels, clams. a table side they crack an egg in there. right in there. cool. that looks completely awesome. well, we better wait for this to cool, i m guessing. how do we eat this? you spoon it over rice is this. you spoon it over rice.
just mix it in. tofu soup should be spicy by my way of thinking. so good. koreans can well remember when nobody was interested in their food. now it s confusingly must be strange for the owners who just have been doing what they ve been doing for years. like, for example, like us sitting here like this, the questions a lot of people are asking me in koreans, like, i m telling them we re filming and that we re trying to show a piece of korea town. the number one question is they re not mad or have v vindictive? why? why would you be interested in why would you waste your time? there s other things to do. it s extraordinarily beautiful and delicious thing. that s the thing is the beauty is just already a given. it s already part of the fabric, so it s like why congratulate you, you know? there s no reason to congratulate you because this is, like, what we do. that s awful, honestly.