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Soon doo boo Jjigae has to be one of those Korean dishes alongside bulgogi and bibimbap that’s really having a moment in Korean cuisine right now. Due to its unique taste and texture, Soon doo boo Jjigae has gained international acclaim outside of Korea. Soon doo boo is the softest kind of tofu, so soft in fact that it doesn’t hold shape, and mushes really easily upon touch. This soft tofu along with baby clams and vegetables like zucchini and onions sit in a seasoned broth that includes classic Korean condiments like gochujang, soy sauce and red chilli flakes. Having seafood broth as the base for the stew adds a sense of depth and savoriness to the dish that mesmerizes taste buds and leaves them wanting more. Eaters can control the level of the soup’s spiciness to their liking by adding or reducing the amount of red chili flakes. Soon doo boo Jjigae is served bowling hot, so be careful not to burn your mouth. When it’s simmering, crack a raw egg into the soup and let it cook for a couple of minutes. Then mix it all together to enjoy it with a bowl of rice and a side of banchans. It’s a stew that’s optimal for slurping, and allow for an entirely distinct food experience. For a relatively affordable price, you’ll leave with a satisfied full stomach and a cold proof meal. Where to find Soon Doo Boo Jjigae on our menu (menu number H13: https://www.hwagaejangtuh.com/home/menu/soup) Want to learn how to make Soon Doo Boo Jjigae? Check out this video: