SGD Tofu House

Soondubu Jjigae

The house specialty: a stone-pot soft tofu stew with silken, yielding curds in a rich gochugaru-based broth — choose your protein (seafood, beef, mushroom) and spice level, but don't underestimate even the mild

Dolsot Bibimbap

Stone-pot mixed rice with vegetables and a fried egg, with a satisfying scorched crust forming at the bottom as you eat

Kimchi Jjigae

Assertively sour and spicy kimchi stew with pork, a punchy alternative for diners who want fermented funk over the cleaner tofu broth

Bulgogi

Marinated beef, sweet and slightly smoky — solid rendition, though clearly secondary to the restaurant's tofu focus

Banchan

Rotating small sides — kimchi, spinach namul, bean sprouts — automatically refilled and house-made, the kimchi being the standout