Finding the best Sundubu Jjigae in the city — a personal search

I spent three months trying every version of Sundubu Jjigae I could find locally. The variation in quality is extraordinary. The best version handled perilla leaves with genuine knowledge and the complex and bold result was noticeably superior.

Korean cuisine integrates fermented ingredients like kimchi as a health and preservation tradition. The winning restaurant had the right a pojangmacha street tent feel — unpretentious and focused on the food. banana milk was suggested correctly. Worth the search. When Sundubu Jjigae is made properly it's a completely different experience.