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Posted July 11, 2011 by samuek in
 
 

Buk Chang Dong Soon Tofu The Tongue Twister & Great Food

I am awful with names.  I call my brother my other brothers name and interchange my kids names with abnormal comfort.  So it is no surprise that when I went to write this post about a restaurant I have visited at least 20 times that I had to look up the name first.  I hope there are many of you out there who do the same.

                 

              Buk Chang Dong Soon Tofu
Return Factor – I will be there this week
Location(s) –  3085 Hurontario St., Mississauga
                       5445 Yonge St., Toronto
                       691 Bloor St W, Toronto
Atmosphere – Casual
Price – $11 a person
Notes:  There are only 8 menu items so try them all.
 

Cost of this meal…$30 and it fed 4 people.  Lots of flavour, very affordable and one of the only restaurants on my short list of restaurant regulars.

These are the condiments provided at no charge with every meal.

This is cabbage Kimchee.  Kimchee is spicy cured cabbage.  The only thing you need to know about kimchee is it is awesome and if you have not tried it then you should drop everything, take the subway and get off at Christie Station and walk down Bloor.  Kimchee can actually be made with anything from Radish to cucumber and is a major staple in Korean food.  It also happens to be a major staple in my diet also…cause it rocks.

Bean sprouts with sesame seed oil with a slight hint of metal bowl.  These are really good but are my only issue with this place.  Why do they taste like a metal bowl?  We may never know.

Daikon radish kimchee.  This version is a bit sweeter and little more tart.

This is Kong Jaban or sweet and salty beans.  It is normally made with black beans

Most dishes come with a really special purple rice called Jak Gok or rice with Adjuki beans and dates.  It is kinda cool, great texture and a subtle flavour.  I prefer it over plain white rice with Korean food.  It comes in a stone pot that is heated.  The pot heats the rice touching the bowl and creates a hard rice layer.  For you bim bim bap fans, you know that this is the good stuff.  However, when it is not bim bim bap, they scoop out the rice and add water to the leftover rice.  Some will eat this mixture as a palate cleanser I have heard but do not see many people do this at Korean restaurants and I do not particularly like the taste.

A picture of the water filled stone pot soaking the purple rice.  I think this is best used as a way to simplify cleaning of the pot.

This is their version of Bulgogi.  It is sweet, with crispy edges and the onions are always perfect.  It is served on a hot plate like fajitas but has way more flavour.  The only thing about Buk Chang Dong Soon Tofu is the level of marinade varies from time to time.  Sometimes the flavour is intense and others is is mild.  I imagine that the meat is marinating in a large vat and the meat on top is the less strong flavoured and if you get the meat at the bottom it is tastier.

This is an insanely great $8 dish.  The Kimchee Soon Tofu with beef, pork, tofu and kimchee is spicy, bold and rife with chilie taste.  The dish is served violently boiling to your table, steaming aroma and with a raw egg to cook instantly in your bowl.  I pretty much always get this dish.

A summer treat.  Cold noodles in a sweet broth with kimchee and egg.  This is a massive version of the smaller, more delicate Japanese cold buckwheat in sweet sauce.  The dish will make you question what you would normally enjoy and is worth ordering as a summer treat to cool off.

Buk Chang Dong Soon Tofu on UrbanspoonBuk Chang Dong Soon Tofu on Urbanspoon

Buk Chang Dong Soon Tofu on Urbanspoon

Buk Chang Dong Soon Tofu Korean Restaurant on Restaurantica

Buk Chang Dong on Restaurantica

Buk Chang Dong Soon Tofu on Restaurantica


samuek

 


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