Chang Dang Tofu is the second Korean tofu house I have attended in the Chicago area. I do not know if there are huge substantive differences between Chang Dang Tofu or Gong Dong Tofu House, the tofu soup place in Chicago. Just depends on where you sit when the tofu crave hits.
At Chang Dang you get a steaming crock of tofu in a bare amount of liquid. Crack an egg into it, which gets quickly scrambled in the heat. You have your choice of about five meats, but between the tofu and the scrambled eggs, you barely notice them, and the house could probably screw up orders with no one noticing. Chang Dang does give you a choice of spice level: white, mild, regular and hot. Hot is.
The rice comes in an equally hot crock. You unload your rice into a seperate bowl, and then they pour hot water into your rice crock to loosen the crunchy bits. On the other hand, it's watery.
A couple of non-tofu options including short ribs and cold noodles. Only a few types of panchan, but they were good, especially a garlic heavy, spicy, mystery root.
Not too expensive. About $26 for three bowls of tofu soup--the chowhoundita's split one, and a good option near Mitsuwa.
Chang Dang Tofu