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.
in the corner of a strip mall. this is one of my favorite spots, where i ve been coming 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.
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. mm-mmm, that s good. yeah. all tofu should be spicy, by my way of thinking. so good. yeah. really. koreans can well remember when nobody was interested in their food. now it s confusingly au courant. must be strange for the owners who have just been doing what they ve been doing for years. like, for example, like for us sitting here like this, the questions a lot of people are asking me in korean, like, i m telling them we re filming, you know, we re trying to show a piece of koreatown. the number one question is
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. so, how do we eat this, spoon it over rice? yeah, spoon it over rice.