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TOFU HOUSE 1962
1. Introduction of Sokongdong Tofu by the 1st generation owner and founder of the franchise, Kyuil Huh, (1962)
The name, Sokongdong Tofu, is originated from a town by the name of Sokongdong in Seoul, where the business started in a small place of 13 pyung (460 sf) on the 2nd floor of a building on Nov. 26, 1962. Then, Sokongdong Tofu has become a name brand for tofu in Korea. In the 1980s, when it was introduced to Los Angeles, USA, it started to spread worldwidely.
2. Introduction of Sokongdong Jikhwakooi, a hit menu (1975)
Sokongdong Jikhwakooi is introduced by a head cook, Mr. Park, who added Jeyuk Jikhwa (roasted pork) and Kapojingo Jikhwa (roasted squid) to the menu in 1975. It attracts customers with the strong flavor of fire. Together with Sokongond Tofu, Sokongdong Jikhwakooi is one of the most popular menu items.
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The dish is made with freshly curdled soft tofu (which has not been strained and pressed), vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang (chili paste) or gochu garu (chili powder). The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the jjigae just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several banchan (side dishes).
Extra soft tofu, called sundubu (순두부; "mild tofu") in Korean, is softer than other types of tofu and is usually sold in tubes. Although sun in sundubu doesn't have Sino-Korean origin, sundubu is often translated into Chinese and Japanese using the Chinese character 純, whose Korean pronunciation is sun and the meaning is "pure". Thus in China, sundubu is called chún dòufu (純豆腐; "pure tofu"), and in Japan, it is called jun tōfu (純豆腐) or sundubu (スンドゥブ).