Buk Chang Dong Soon Tofu

Seafood Sundubu Jjigae

Silken tofu in a rich, deep-red broth loaded with clams, shrimp, and squid — arrives still boiling, ordered at your preferred heat level

Mushroom Sundubu Jjigae

Earthy, lighter variation that's the go-to for vegetarians, though check for anchovy-based broth

Dolsot Bibimbap

Rice crisped at the bottom of a scorching stone pot, mixed with vegetables and a fried egg — satisfying counterpoint to the stews

Kimchi Sundubu Jjigae

Slow-cooked pork and kimchi stew with a punchier, more assertive heat than the sundubu — a Korean home-cooking benchmark

Doenjang Jjigae

Fermented soybean paste stew with tofu and vegetables — mellow, umami-forward, and the gentlest option on the menu