Sunday, 31 August 2008
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Buk Chang Dong Soon Tofu Restaurant Review
Buk Chang Dong Soon Tofu Restaurant
5445 Yonge Street (just south of Finch Ave)
Toronto, ON
647.430.7458about two years ago, Buk Chang Dong Soon Tofu opened up a North York location, and i never got around to sharing this fantastic news. everything is as good as their old location, though sometimes when the crowds get hectic, the flavour of the soup isn't as intense nor as spicy, as a result of the rush to get bowls out of the kitchen.
the interior is clean and modern, and can accomodate large groups (6-8) if necessary. there tends to be a bit of a line on weekends around 7-8, but turnover is quick and the line moves fast. the menu only has about 8 items; 5 of them being variations of Spicy Tofu Soup, along with a bibimbap and two bulgogi dishes. everything is priced $7.02, rounding out to $8.00 after taxes.
the free side dish appetizers are always delish, each with their own unique qualities .. bean sprouts, mildly salted w/ light sesame oil ..
spicy marinated pickled roots -- if anyone can pinpoint just what kind of roots they are, please let me know .. they're sweet-tasting, with an occasional bitterness, and a smidge of sourness when you bite through -- i prefer these to regular kimchi, but the can definitely mess up your tastebuds for the evening ..
sweet chewy beans .. there are tiny fishies mixed in, but don't really affect the taste of the beans .. what kind of beans? you got me ..
kimchi, the korean staple .. they're pretty good, not at all salty, all taste of cabbage have been pickled out .. spicy, negligibly sour ..
the tofu soup itself, usually brough bubbling hot, with an egg for you to crack in to temper the heat .. on this particular visit, all three of us ordered the dumpling soon tofu -- we find that the dumpling skin absorbs the spice and flavour of the soup very nicely ..
served with a bowl of purple rice -- i'm not sure what's been added, but it's one of the only places in town that serve it this way .. they scoop the rice out of a stone bowl, and pour water into the stone bowl to create a post-meal porridge ..
now that buk chang dong has an uptown location, to go with their original koreatown store, there's no reason not to get your fill -- once winter rolls around, the hot spicy soup will be calling.
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Comments (5)
i've been there! a couple of times!
go to the korean dives, there's a LOT of places that does the 'water in stone pot' thing.. the watery rice is supposed to be like a dessert.
i LOVE those beans! they're like hard-ish, but sweeet... gawd they're delish!
@jan_lec - nope, their menu only has 5 spicy tofu soups.. so unless you want to eat spicy tofu soup for dessert .. :P
@star_gazr - yes, i've had a few palces that the water in stone pot thing, but only this place uses the funky rice .. watery rice .. such a strange "dessert" :)
my fav soondubu restaurant!!!
Hey, long time. I barely log into this thing but here is the info you are curious about.
The pickled root is called Dorajee. It's in the ginseng family. You can buy it at the Korean grocery. They look like mini white ginsengs. Usually it's kept in water to lessen the toughness of the root before it's stirfried or marinated in spicy sauce making it more like a kimchi.
The purple rice is simply a handful of black rice (kind of like wild rice) into regular white rice. It gives the white rice a purple hue once it's all cooked.
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