Surawon Tofu House

Cactus chandeliers still hang in this Koreatown tofu house, left from the Mexican restaurant that had the room first. Surawon makes its own tofu from organic soybeans, and for a little more the soondubu can be made with black soybean tofu instead, which tastes nuttier. The stew comes to the table boiling with a raw egg on the side, alone or as a combo with barbecue short rib, pork belly or raw marinated crab. Fried mackerel, sizzling barbecue chicken and a squid pancake fill out the menu.