Hello!
Big fan of sundubu, I grew up in Cerritos/Orange County area in Southern California and we have a strong Korean restaurant presence throughout and in surrounding cities.
My favorite sundubu is at Kaju Tofu House in Buena Park, I think their broth specifically beats out BCD by a mile. Their broth has a certain nuttiness to it even?
My question is what recommendations do you guys have for recreating restaurant quality sundubu and does the nuttiness detail above specifically make anyone think of a particular ingredient some restaurants sometimes include? I know that the key is a good stock: what stock recipe recommendations do you have? Any favorite brand of gochugaru for tofu soup specifically? Or if someone has had Kaju in SoCal specifically and has any advice, even better! I’ve tried using rice run off water in my sundubu broth and I notice even that does not really get it quite as “thick” as the ones in restaurants, nor does the broth have as much umami.
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