It’s that time of the year again for some hot soondooboo! As you may remember from my entry a couple months earlier, Korean soft tofu stew is one of my favorite Korean foods. My darling is still Cho Dang Gol, but it now has a hefty competitor sitting in the middle of 32nd Street – BCD Tofu House.
The chain was started in California in 1996 and has since expanded to the motherland Korea (I guess that’s how good it was), Japan, and most recently, New York. The decor of BCD is starkly different from other restaurants, with its tall, black ceilings and minimalist architecture. On first sight, BCD definitely strikes as a more modern setting, especially compared with more traditional, wood-floored restaurants like Kunjip or Woorijip.
The focus of BCD’s menu is unsurprisingly, tofu. The menu offers seven different flavors of soft tofu stew, and you can choose your preferred level of spiciness. The meal is served with a variety of complimentary banchan dishes, but unlike other places, it offers a plate of fried fish. Each person gets one! I’m not a fan of their fish, but I do know some that swear by them. Taste-wise, BCD’s soondooboo is quite different from the one at Cho Dang Gol. BCD uses silken tofu that is extremely soft and slippery, whereas Cho Dang Gol offers freshly made tofu that has a more crumbly texture. BCD’s soup is also a bit heavier in flavor than Cho Dang Gol’s, but each to their own!
If you’ve never been to BCD and are curious, check out our video below!