My go-to spot for Korean soft tofu soup has always been So Kong Dong in Fort Lee, NJ, a restaurant that serves about a dozen varieties of hot tofu soup and nothing else, unless you count the BBQ kalbi, which nobody seems to order. But after hearing good things about BCD Tofu House, I decided to change it up.
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Baggio's in Fort Lee is a neighborhood standby known for its thin crust pizza, but floppy, soggy crusts didn't stand up to its reputation.
A mainstay of the Korean table, jjigae literally translates as stew, and there are hundreds of common varieties. Soondubu jjigae is my favorite. Flavored with pork, beef, or seafood in a broth similar to a Japanese dashi flavored with sea kelp and dried anchovies, it's laced with fiery red pepper powder or fermented gochujang pepper paste and often a handful of chopped, garlicky kimchi. The bulk of the dish is made up of tofu of the soft, silken variety, which develops an ultra-creamy, smooth texture as it heats in the boiling hot broth. Sinus-clearing, nutritious, and easy to down by the dolsot-ful, it's perfect restorative fare.