| rev:text
| - i think ive found the perfect dining experience. this restaurants heaven for on-the-fence orderers like me. most of the time when i go out to eat it takes me the longest out of any guests at the table to decide where my gastric tendencies lie that day. so when i arrive at a place that prides themselves on having a menu of novelistic proportions i shudder at the prospect of the gamble. but here, at Buk's, THERE ARE ONLY 9 CHOICES.
seven out of the nine (all of which are printed on the back of their business card - brilliant!) are soups which come to the table boiling. now i dont mean boiling in the loose sense of talking about something that is hot. i mean bubbling boiling.
your meal comes with several plates of korean (oh, did i mention this was a korean restaurant!) condiments you might say, or tapas perhaps. they are all meant to be eaten in conjunction with your main dish, though they come right away, and so if you arrive during a busy rush you can chomp on those while you wait...you know, kind of like, um, well, er...appetizers.
well one of those supporting players is a raw egg. well when the soup arrived both my chinese friend and the korean waiter tried to convey to me (with a mild sense of urgency) that i might want to put the egg in the soup so it can be cooked by the broth. so feeling a little pressure to get the whole experience right and trying to appreciate the timeliness of the task at hand (there was after all a rolling boil of delicious soup before me), i dropped the whole egg in, shell and all, and looked up for approval to which i was met with some polite giggles by my friend and the waiter. my friend suggested that i should crack the egg open, he meant, and dump its contents into the soup. while that was happening the smiling waiter delicately and wordlessly took the egg from my soup, cracked it with one hand and tossed the shell in a shell/bone dispensary beside me.
indeed the cracking of the egg was the better choice then my shoddy attempt at hard boiling it as it slowly cooked while i devoured the rest of the broth and its contents. inside my soup (which was number 1 on the list and called the COMBINATION SOON TOFU), was, as you might surmise, a lot of tofu. there were two or three fully clothed shrimps - legs, shells and eyes included, one mussel and a few pieces of beef. i cant quite figure out what kind of broth this was - chicken, beef or veggie or pork maybe - but BOY WAS IT DELICIOUS - better than overpriced chicken soups in fancier takeout places. the soup also came with a bowl of lavender coloured sticky rice, which by itself didnt taste like much, but when mixed with some of the accompanying appetizers (like kimchee, etc - this was standard korean fare) was much better. this was true especially with a couple of dabs from the sauce that was served with my friends BROILED BEEF + DOLSOTBAB, which is a dish cooked in a stone pot (which is brought to your table) with veggies and beef. this sauce was some kind of red bean sauce maybe - it had a little kick and a distinct taste. in other words it wasnt one of those hot sauces that just burns your face off.
the magic of this place is its small menu, its service which is fast and pleasant (the host had no problem giving us a four person table - though he said it was because it wasnt as busy), the food which is fantastic and filling, and finally my whole meal cost me 8 bucks.
plus the name itself is a great tongue twister.
bukchangdongsoontofu
bukchangdongsoontofu
bukchangdongsoontofu.
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