BukChangDong Soondubu Myeongdong BukChangDong Soondubu 북창동순두부 명동점

Three floors up on Myeongdong 7-gil, bubbling sundubu, a soft-tofu stew, arrives with freshly cooked stone-pot rice. Bar seats suit solo diners, wide tables handle shared spreads, and the ordering kiosk also runs in English, Chinese and Japanese. The house BukChangDong bowl mixes tofu, seafood and meat, and an egg cracked into the hot earthenware sets as you stir; other versions swap in Tongyeong oysters, ham and cheese, beef tripe or maesaengi seaweed. Laver, kimchi and seasoned bean sprouts come alongside. Once the rice is scooped out, water poured into the pot turns the crust into nurungji, a toasty scorched-rice soup. Groups add plates such as red-pepper pork bulgogi, LA galbi, grilled mackerel or flounder.