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he main reason to go to Kaju Tofu House is to try this traditional Korean restaurant’s specialty, sundubu jjigae (순두부찌개), a spicy Korean tofu stew served in a hot stone pot. With choices ranging from seafood, beef, mushroom to kimchi, oyster, and intestine stews, this restaurant is as exotic as it is hard to find. Don’t forget to try the nurungji (누룽지), burnt rice soaked in Korean barley tea, which comes at the end of the meal. Roh
Sundubu jjigae is made with tofu, seafood, mushrooms, onion, scallions, and chii powder, cooked and served in a stone pot alongside rice.
Monday through Thursday, 10 a.m. to 10 p.m.
Friday through Sunday, 10 a.m. to 10:30 p.m.
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