Posts Tagged ‘tofu’


Dear Dokebi,

May 12, 2009



199 Grand St • Williamsburg, Brooklyn (front door/restaurant + back door/bar)

One can say I’m on the rebound after leaving my last steady Korean restaurant back in Queens. Now that I am a Brooklyn resident, all is well! Yet I search for a meal to fill the void where Tofu and Noodles once was, a cozy neighborhood place I can turn to when the need to eat Korean food arises, which is often. I am always saying that if I feel a little ‘off’ or sort of run down spicy, effervescing Korean food without fail cures what ails. And anyway I crave it voraciously every couple of weeks. That is why I keep coming back, that is why I can’t stay away.

I feel lucky just having you close by! You too have excellent banchan, some items very reminiscent of the ex- and some brand new ones to enjoy. Those little blocks of egg you serve, more like a custard than the usual omelette-like manifestation, are so light and silky they almost disappear upon the palate. And what was in that spinach? Garlic and miso? Also delicious. Yes, and thank you for your fabulous kimchi, fish cake and sprouts, too. They help me long for my former go-to place a little less with every bite.

Since your menu is much bigger, it is difficult to know you intimately (as of yet), but I plan on getting to know you better. It seems that one of your specialties is Korean BBQ, which I have not tried, but I do spy on others boisterously digging in on any given visit. So far, I concentrate on the stews and I am a big fan of the whole grain rice you offer alongside. The tiny cubes of sweet potato hidden in there are a nice textural change to all that bitey rice. I am also really into the bibimbap. I don’t mind paying the extra $2 for the stone bowl, though I don’t see how it could be eaten from any other vessel. But I know that I have had to accept the higher price point of the neighborhood in general and especially in my frequent Korean food fests. I do appreciate the saving grace… with $8 lunch specials I make my way through the menu without feeling too jaded.

Dear sweet Dokebi, you are a great bar + grill with a great happy hour and alot of heartfelt food to give. After a 5-year relationship with the last place, please forgive me, it is a little hard to get over the super-low prices, the strictly authentic, hearty fare, the unassuming atmosphere I found there… But our relationship is new and exiting and I trust that it will grow.
Yours truly,


Dear Tofu and Noodles,

February 4, 2009


40-06 Queens Blvd • Sunnyside, Queens

I know that’s not your real name, but can I call you that? Book Chang Dong sounds so formal. To me you are ‘Tofu and Noodles’, my special friend and neighbor, and that is how I have come to love you. There, I’ve said it finally. I love you! And now I am going to take my sweet time telling you all of the reasons why.

You have the best banchan in the whole city and you hand it over quickly and generously. I usually show up ravenous. As soon as the order is placed (which I sometimes do before even taking my jacket off), the banchan arrives without a moment’s delay. Little round bowls are heaped with hot, sweet, salty, briny bites of seaweed salad, fish cake, marinated cucumbers or bean sprouts, potato salad, shredded daikon, those little crunchy fish with the heads on and/or, of course, the housemade kimchi, which is one of the best I’ve ever tasted. All of these things are ingeniously designed to make you want more food as you eat them and they are always fresh and super-delicious. I usually clear my little plates systematically, leaving the chilled spicy garlic soup banchan for last. That one gets eaten when the main course is served in a feeble attempt buy some valuable cooling time, since most dishes arrive on sizzling platters or in hot stone bowls. I have suffered many burned tongues and would suffer many more.

You take good care of me! I don’t think I’ve had a single cold or flu since making your acquaintance! If ever I feel a little vulnerable to catching something, I march immediately to your door to have a meal that arms me to fight it off. I think Korean cuisine in general has these special powers but you are like a secret weapon. It is the perfect combination of intense spice which is very cleansing, the fermented items (like kimchi) which help balance out the system and fresh veggies, sprouts and seaweed that are packed with nutrients. It seems to kick start the immune system and knocks out any trace of a bug. Every dish comes with soft, shiny rice which is soothing to the insides and the hearty warmth of the meal certainly helps to restore a person back to optimum health.

And while I am here counting the ways, I have to praise your soon dubu chigae*, a dish that you make so well, I crave it in my sleep. I will not eat it in Flushing and have no use for it in K-town. It is the specialty which takes up one-half of your menu with its varieties (most of which I have sampled) and it always impresses Korean friends I have brought in who grew up eating the stuff. It also turns people who have never even thought of eating bubbling, boiling soft tofu stew into chigae-junkies. It is mandatory to eat it slowly. It makes a person sweat and sniffle with joy. I have noticed that as it cools, its flavor gets better and better and by the end of the bowl I am completely stuffed and completely happy, which is not only good for the body but also the soul.

I just thought you should know how wonderful you are.


*Soon dubu chigae = Soft tofu stew.


Banchan are like snowflakes, no two are alike.