I can never really get sick of Korean stews.buk chang dong toronto korean

I think it has to do the simplicity of the ingredients and how comforting it is when you eat a nice warm stew filled with kimchi, soft tofu and seafood. I’m not as big of a fan of the other common Korean dishes such as ddeokbokki, bulgogi, bibimbap etc. they just don’t hit the spot like a good soondubu jjigae (soft tofu stew) does.

I think there is little debate over which Korean restaurant has the best soondubu jjigae in town. It’s so good here, that they basically engineered the whole menu around this one dish.

buk chang dong toronto korean

the often understated kongjang, soy braised soy beans side dish

There have been so many different write-ups of the famous soon tofu place, that I’ll just run through the reasons why I love this place so much.


Now I know this is the whole intention with the soondubu dish but I swear that their soondubu is softer than any of the other Korean restaurants I have ever tried. For those of you unfamiliar with the Korean term “soondubu”, it literally translates to soft tofu.

At Buk Chang Dong, their tofu is silky, delicate and very soft. I like mixing it with the signature purple rice and eating it that way.

buk chang dong toronto korean



As mentioned before, Buk Chang Dong uses purple rice instead of the typical white rice that many other Korean restaurants use. The name is a bit of a misnomer as the rice is just a combination between black rice and white rice.  As the black rice is boiled with the white rice, it gives off a purplish hue onto the white rice which gives it the unique colour.


When I come to Buk Chang Dong, the only item I ever order here is the combination soondubu jjigae. It’s a combination with beef, shrimp and mussel. I’m not sure about you, but whenever I order shrimp anything at most asian restaurants, I get these small whitish tasteless pieces of crescent-shaped protein. Needless to say, I don’t like it and I usually steer clear of shrimp. Buk Chang Dong however uses real shrimp with the head still attached which adds to the eating experience.

buk chang dong toronto korean

look ma! I’m eating the head

I’m salivating as I’m writing this blog post and I can definitely eat a bowl of this stuff right now. Once that egg gets cracked into the stew, silence is bestowed among the table as it is time to dine.

Until we dine again,

-The Piquey Eater

Buk Chang Dong Soon Tofu on Urbanspoon