3:26 pm June 29, 2010, by John Kessler
I’ve written many times about soon dubu — the Korean tofu soup that arrives at the table bubbling furiously in a superheated crock made of volcanic stone. You then crack an egg into the soup and let it cook.
People who have never tried the soup — or even visualized it — have asked me if it really cooks the egg. Well, take a look at this soon dubu, soon after it arrived at my table at So Kong Dong, my favorite soon dubu house on Buford Highway. This video should leave no doubts.
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