Buk Chang Dong Soon Tofu Korean (Toronto, Canada)

I would like to apologize in advance if I misspell any Korean words. I know how the words sound, but do not know how to translate the words to English. Also, I have seen different spellings when reading English language menus, so I think it is more of an art than a science. In any event, I will try to spell as closely as I can, and hopefully you will understand what I'm talking about (if you are familiar with Korean already).

Soondubu is the Korean word for soft tofu. Soft tofu is a common ingredient in Korean soups. The Soondubu House then, would loosely translate to the House of soft tofu. If you don't like soft tofu, don't despair, they have a limited menu while offering several non-tofu choices. Personally, I am not a big fan of tofu. The Soondubu House is also known as Buk Chang Don and is located at the corner of Bloor Street and Clinton Street in Toronto's Korea Town. If these directions are not adequate for you, just look for the corner building that is painted orange...you can't miss it.

A Korean meal would not be right without Panchan. Panchan is the Korean word for the appetizer-like dishes that Korean restaurants serve prior to the main meal. Some Korean restaurants (especially the high end ones) may bring out ten or fifteen dishes of Panchan. Less expensive restaurants obviously can't afford to do that. The Soondubu House brings out about a half dozen dishes of delicious vegetables. Everyone has heard of Kim Chee. I like Kim Chee, although it is not my favorite Panchan. My personal favorite is Kak Doogi, which is similar to Kim Chee (in the sauce) but is made with cubed white radish. It is crunchy, spicy and delicious. They also brought out a dish of bean sprouts. Another of my favorite Panchan is made with sliced apple and jalapeno peppers...it is sweet and hot. The variety of flavors and textures in Panchan make it a treat. You never know exactly what they are going to bring out!

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