The first dish we ordered was the 두부김치. It was prepared using aged kimchi fried to perfection. It had a good amount of spice to it without being overpowering. The kimchi was served with four large slices of house-made tofu, soft but firm. The unadorned taste of the tofu paired nicely with the kimchi.
The second dish was the 두부전골, a large pot filled with tofu, mushrooms, green onions, zucchini and peppers, all stewed together in a spicy yet clean-tasting broth. The meal was paired with an impressive array of self-served side dishes including kimchi, radishes kimchi, bean sprouts, fish cakes, spinach, seaweed and most importantly, okara.