Many small Korean restaurants specialize in one type of food, here a moderately spicy soup-stew featuring soft, well-made tofu. The stew comes to the table bubbling fiercely in a hot ceramic bowl (most with an egg poaching in the broth), and is eaten with white rice flecked with purple Japonica rice that’s been cooked in an individual-size stone pot, creating a delectable crust. It’s good value, even if the ingredients other than tofu aren’t quite as good; frozen New Zealand mussels, for example, add no flavour to the broth. The overly sweet bulgogi (marinated beef), offered broiled or in a soup, isn’t worth ordering. Typical side dishes: kimchee, black beans with sesame, and pickled seaweed.