Buk Chang Dong Soon Tofu has been a go-to fave in Koreatown for its Korean soft tofu stew for over a decade. Named after a neighbourhood in Seoul, this simple and straightforward spot with only nine items on its menu has other locations in the GTA, but this is the original in the city.
Located at the corner of Bloor & Clinton, it’s difficult to miss this joint, with its borderline-tacky green and yellow sign and walls painted bright orange. Garish signage aside, this is a welcoming place to eat with efficient service and affordable prices.
There are six versions of soon tofu to choose from here, with a spice level ranging from “plain” (this amendment replaced “white” after the latter was interpreted as offensive, even though it’s a translation of the Korean term, which is a reflection of what the broth looks like) to “extra spicy.”
Buk Chang Dong Soon Tofu, 5445 Yonge St In Toronto
“Medium” and “regular spicy” are the most popular requests, although I once ate here with someone who asked for off-the-charts spiciness, and the kitchen complied. I have no idea how he could taste anything else – I enjoy heat and still think “regular spicy” is just the right balance.
Arrive. These vegetarian side dishes comprise kimchi, bean sprouts, and my two faves, sweet & savoury soy beans and spicy pickled radishes.
It arrives hot and bubbling, the ideal time to crack the egg that arrives with it so that it cooks in the bowl. The silky tofu and slightly spicy broth hit the spot; this is true Korean comfort food.
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Each order comes with a side of dolsotbab, which is purple multigrain rice served in a stone bowl. The server dishes out the rice, puts it into another bowl and then pours hot water into the stone bowl, loosening the leftover rice stuck to it.
I’ve always wondered why they do this, and I’m told it’s a post-meal tradition to consume this rice-infused water, as it supposedly helps with digestion (and makes the stone bowl easier to clean).
For those not feeling like soup/stew, there’s the #7 – dolsot bibimbap ($12.39). This staple Korean dish arrives in a super hot stone bowl that creates a perfectly crispy-crunchy crust of rice on its sides. A nice variety of veggies and a fried egg cover the bed of rice.
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We mix the whole thing together, adding in a good amount of gochujang (red chili paste), to make a satisfying jumble of slightly spicy tastiness (
#9 – broiled BBQ + dolsotbab ($12.39) – arrives sizzling. The beef is seasoned well and my dining companion’s eyes practically roll back into his head when he tries it.
This place may not be the most exciting Korean restaurant in town, but when I’m looking for a no-fuss, quick and reliable meal (particularly when the weather gets cooler), BCD is it.Always thankful to have someone down to eat whatever I'm craving @jerrrrzz ? A photo posted by Michelle Kim // 김수민 (@chellexxi) on May 28, 2016 at 3:33pm PDT
Nak Won Korean Restaurant (north York) Delivery Menu
The melamine tabletops at this scruffy spot are crowded with sizzling plates of bulgogi beef, bi bim bap and the namesake soon tofu, a spicy silken tofu stew. The umami-rich, slow-simmered pork stock is bolstered by a choice of dumplings, beef, pork or vegetables and is served with purple japonica rice. Sweet bulgogi beef soup brings gossamer noodles that add a silky contrast to the tender ruffles of beef.
First meal back in Toronto. Japanese food was awesome but nothing beats Korean BBQ A photo posted by Grace (@shinaech) on Nov 30, 2016 at 5:02pm PST
You won’t find any charcoal at this North York barbecue stop, but cooking your meat on the electric grill is just as fun. Thick slabs of short rib, pork belly and sliced beef arrive at the table ready for a DIY cookout; they’re accompanied by greens as well as a piquant pajeori salad of green onion doused in a tart red chili dressing. Bulgogi is soupy and saccharine, but bi bim bap is excellent.
Kimchi Sundubu Jjigae (김치순두부찌개) Spicy Soft Tofu Stew With Kimchi And Pork Belly Recipe By Maangchi
Okay so I'm a dork. I'm trying not to post too many pics but this one I can't help. I'm addicted to #chodangtofu. #sogood #tofu #homemade #nogmo #tofuyaki A photo posted by Irma Leong (@irma_leong) on Apr 9, 2016 at 1:55pm PDT
This minuscule Etobicoke takeout shop is full of surprises, starting with the banchan. Along with the usual items—sesame-scented bean sprouts, sweet kimchee—you get a fried yellow croaker with crisp skin, meaty flesh and intensely briny flavour. The spicy soon tofu stew is rich and complex, with a subtly smoky kimchee broth and slow-building heat from ruby pearls of chili oil. But the real revelation is the tofu, made fresh in-house every day: served cold under a sweet soy sauce sprinkled with garlic, sesame seeds and green onions, the spongy cubes dissolve into an ethereally creamy custard.
DOMA finally opens tomorrow. Door is open at 5 P.M.! We offer French inspired Korean cuisine using local and authentic Korean ingredients. We offer both a la carte menu and tasting menu for $65 pp. Reserve your table via bookenda or email at [email protected] See you all at DOMA. A photo posted by DOMA (@domatoronto) on Oct 31, 2016 at 3:51pm PDT
Spicy Kimchi Tofu Stew Recipe
This sleek new French-inspired Korean restaurant brings contemporary techniques (sous-vide octopus) and trendy ingredients (mugwort ice cream) to its changing menu. For $65 per person, chef Paul Kim offers diners the option to sample the entire card. His artfully composed plates—like a kimchee-and-perilla-seed bouillabaisse, tender dumplings filled with duck confit and foie gras, or intense kalbi sliders with pickled daikon—seem tailor-made for Instagram. Strong, well-balanced cocktails pair well with the dishes, and hyper-modern desserts, like shards of red bean sponge cake with yuzu curd, keep sweetness in check while emphasizing texture.
Best Korean pancakes ❤ #seafoodpancake #pancake #koreanfood #korean #foodphotography #feast #foodie #foodgram #foodporn #instafood #foodblogger #instadaily #instagood #instaupdate #downtown #instahub #photooftheday #hashtag #toronto #tdot #tasteoftoronto #torontofood #torontoeats #torontorestaurants #torontofoodie A photo posted by Faiza Rafa (@faizaninjabunny) on Jan 9, 2017 at 7:21am PST
Ka Chi remains a great spot to feast on the cheap: the menu is encyclopedic, the service is friendly and the food is soulful and satisfying. Korean pancakes—massive discs of golden-fried potato stuffed with onion, green pepper and chewy morsels of squid—are the perfect starter. Sizzling strips of bulgogi beef are marinated in a sweet, garlicky sauce; silky cubes of house-made tofu and strands of green onion frolic in a kimchi broth in the addictive hotpot stew. For the more adventurous, delicate buckwheat angel hair noodles are served cold, with a dollop of incendiary pepper paste.
Korean Spicy Soft Tofu Stew
Delicious and juicy galbi from @kokosharebar in Yorkville TO A photo posted by FOOD & TRAVEL ADVENTURES (@flavorbudz) on Nov 23, 2016 at 10:03am PST
Tucked a half-level below the bustle of Yorkville, Koko Share Bar attracts well-heeled diners devouring trendy sharing plates. On the menu of Japanese and Korean-inspired dishes, the latter are more deftly executed, like a flash-fried appetizer of soft tofu that takes on the mildly nutty flavour of its crisp perilla wrapper. A textured salad brings mesclun greens, creamy, pungent goat cheese and crispy pear slathered in intense kimchee; together, the sweet fruit balances the mouth-numbing heat from the pickle. A plate of galbi overflows with thinly sliced beef short rib brushed with a slightly caramelized soy sauce. Sushi portions are generous, but the fish tastes like it spent too much time in the cooler. The drinks list offers inventive cocktails like a herbaceous, refreshing caesar made with cucumber-infused soju.
The Loosey | short rib patty topped with cheese, kimchi, mayo and ketchup on toasted challah | Devoured by @feedmetoronto A photo posted by burgersTO (@burgersto) on Apr 7, 2015 at 9:22am PDT
Seoul] The Most Comforting Bowl Of Soondubu Jjigae At Jaedong Soondubu (재동순두부)
Leemo and Leeto Han’s sophomore venture remains a popular late-night spot for sharing plates of boldly flavoured Asian fusion. The snack-focused menu, served until 2 a.m., is packed with munchies that go great with a boozy cocktail (or three). The Loosey, a mini cheeseburger made with ground brisket, processed cheese, kimchee and a kimchee-based hollandaise, tastes like a Korean Big Mac. The tempura prawns, which come deep-fried and drenched in spicy mayo, are unforgettable, and the squash poutine—cubes of deep-fried kabocha topped with mayo, (more) kimchee, curds and gravy—is frighteningly addictive. A draconian no-reservations policy and servers who treat diners as an inconvenience are vestiges of a trend that’s lost favour for good reason.
Count on this Bloor West mainstay for late hours, cheap beer and excellent pork bone soup. What the broth lacks in traditional cloudiness, it makes up for in garlicky spice and meaty chunks of tender, slow-braised pork neck. The rest of the menu offers everything you’ll need to satisfy a late-night craving: grilled beef bulgogi in a sweet sesame sauce, or crunchy fried dumplings stuffed with a spicy onion, beef and pork filling. Lacklustre banchan dishes and chewy deep-fried chicken are best avoided.
This Koreatown spot isn’t any more expensive than its numerous competitors, but it’s a notch above on most other levels: the room is open and airy, the Disney-esque K-pop is kept respectfully low, and kimchee (fresh, crunchy and less funky than most) is constantly
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