Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›


Restaurants & Bars 2

Cho Dang Gol

cabrales | Oct 31, 2003 08:35 AM

I tried soon doo boo (homemade Korean tofu) for the first time at Cho Dang Gol in K-town recently.

The kimchi-type amuses were average-plus, because their composition was not the standard range of kimchi-type amuses at other facilities. For example, there was a salty, marinated fish fillet item, and the silver little fish that some other places have were accompanied by marinted, crunchy beans (?).

We took in two dishes. One was the soon doo boo soup/casserole with seafood (not official name) from the Soup/Casseroles section of the menu, at around $8.95 for dinner ($1 less during lunch). The broth was nice, not being kimchi-based, and was sufficiently mellow for this dish. Not too much seafood ingredients remained, but that was not a negative. The soon doo boo in this dish and the next was a bit less silky and smooth than I would have imagined. However, this being my first sampling of soon doo boo, perhaps the slightly firmer texture is an inherent component of the dish. Anyhow, this was intended to be ladled over rice.

We also sampled an "entree" including soon doo boo that featured noodles (glass-type), meat and vegetables on a metal plate (not hotplate, more curved). Three large triangles of soon doo boo accompanied this dish. Again, quite firm in texture. I didn't particularly like this dish.

We drank a plum wine.

A clean looking environment, and earnest service (even though not all dining room team members had adequate English skills).

Want to stay up to date with this post?

Recommended From Chowhound