What is Sundubu?
Sundubu is a hot and spicy Korean stew made with uncurdled dubu (tofu). Common ingredients for this Korean cuisine include seafood (such as oysters, mussels, clams and shrimp), vegetables, mushrooms, onion, scallions, and gochujang or gochu garu (chili powder).
We take care to use uncurdled tofu, meaning tofu that is soft and still in a pure form, rather than tofu which has gotten firm. This improves the taste and quality of the dish.
In Japan, this dish is called Sundubu jjigae (jjigae meaning hot pot), however in Korea and Los Angeles, it is simply referred to as Sundubu.
Sundubu is a tasty, and nutritious, dish that stimulates the appetite. Because of the tofu, it is very high in protein, yet low on calories. The benefits Sundubu offers have received widespread attention, not only because it is a healthy dish, but because it includes capsaicin from hot peppers, which has been known to be highly-efficient in promoting weight loss.
Sundubu is originally from Korea, however it gained popularity in L.A.'s Koreatown about 10 years ago, around the time of the Asian restaurant boom. Today, "Soon Tofu" (as it is said in English) places can be seen all over Los Angeles, so we no longer need to go to Koreatown as the only place to get Sundubu.
Magokoro - Tokyo
Momose Bld.sinkan1kai, Kandasurugadai, Chiyoda-ku, Tokyo, 101-0062, Japan
Magokoro Sundobu - Waseda Tokyo
3-28-1, Nishiwaseda, Shinjuku-ku, Tokyo, 169-0051, Japan