Buk Chang Dong Soon Tofu
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416-537-0972
Soon tofu means soft tofu, a Korean specialty served in boiling soups. It has the slippery consistency of a dessert custard, only hot, and comes with a whole raw egg that you crack into it at the table. Buk Chang Dong does an insanely brisk business in these soups, offering a tiny menu of just six varieties, including seafood, beef, pork, kimchee and vegetarian. All come with sticky purple rice, and none are over $9. There’s a near-perpetual lineup at the door, but wait times are never long. The proprietor greets customers with a smile and flashes hand signs at his servers, who never stop moving. Tableside, these guys—dressed in white T-shirts and orange Crush–coloured aprons to match the room’s walls—exude impatience and attitude. They’re not above snickering if, for example, you ask for dessert (they don’t serve it), and they’ll abandon you once you have your food (pay at the desk). Water comes in plastic jugs, and don’t expect a glass for your soda or beer. For cutlery, each table has a metal box of spoons and chopsticks bolted to it, so help yourself. The patrons—mainly Korean—jovially accept this raw and raucous atmosphere, likely because it means their soon tofu arrives that much sooner. The best bets include spicy seafood soup with mussels, shrimp, oysters and tofu chunks. (Order it hot. The medium spice doesn’t offer much kick.) The bi bim bap, meanwhile, warrants a return trip. It comes laden with carrots, shiitake mushrooms, spinach, zucchini, bean sprouts, glass noodles and ground beef, all topped by a fried egg. The bed of rice beneath caramelizes perfectly on the bottom from the scalding hot serving pot.
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Price Range: $30 Gourmet
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