Pyeong Chang Tofu House Oakland 오클랜드 평창 순두부

Sundubu Jjigae — Seafood

Silky soft tofu in a fiery, deeply savory broth packed with clams, shrimp, and squid — arrives stone-pot-bubbling at the table

Sundubu Jjigae — Kimchi

Fermented kimchi adds a funky tartness to the molten tofu broth that makes it noticeably more complex than the plain spicy base

Sundubu Jjigae — Beef

Tender sliced beef enriches the broth with a meatier backbone — a reliable choice for those who want something hearty over briny

Sundubu Jjigae — Combination

The kitchen's own mix of proteins for diners who can't choose — the most popular upsell for first-timers

Dolsot Bibimbap

Vegetables and egg over rice pressed against a scorching stone pot until the bottom crusts into crispy nurungji — ordered for the texture contrast

Doenjang Jjigae

Fermented soybean paste stew with tofu and vegetables — earthier and more muted than sundubu, better for those who find chili heat overwhelming

Banchan

A rotating spread of kimchi, seasoned spinach, bean sprouts, and pickled vegetables — consistently well-made and refreshed on request