it's kind of korean but really more -- >> not a direct transplant from korea. >> it became what we're about to have here in l.a. >> interesting. >> it's different because of the ingredients we couldn't find, but never thinking about leaving the american palate just to make ourselves happy. >> this is the thing to get, a fiery tongue-seering burning tofu soup that will make you think every bad thing you ever thought about tofu. >> a spicy, spicy red broth of tofu as the base. soft tofu with a texture like borrata and from there a handful of variations but the most common is with kimchi with everything, beef, oysters, mussels, clams, table size, they crack an egg in there. wow. right in there, cool. that looks completely awesome. well, we better wait for this to cool. so how do we eat this, spoon it over rice? >> spoon it over rice.
this is a soup that's just like it's kind of korean but really more -- >> not a direct transplant from korea. >> it became what we're about to have here in l.a. >> interesting. >> it's different because of the ingredients we couldn't find, but never thinking about leaving the american palate just to make ourselves happy. >> this is the thing to get, a fiery tongue-seering burning tofu soup that will make you think every bad thing you ever thought about tofu. >> a spicy, spicy red broth of tofu as the base. soft tofu with a texture like borrata and from there a handful of variations but the most common is with kimchi with everything, beef, oysters, mussels, clams, table size, they crack an egg in there. wow. right in there, cool. that looks completely awesome. well, we better wait for this to cool. so how do we eat this, spoon it over rice? >> spoon it over rice.
>> not a direct transplant from korea. >> it became what we're about to have here in l.a. >> interesting. >> it's different because of the ingredients we couldn't find, but never thinking about leaving the american palate just to make ourselves happy. >> this is the thing to get, a fiery tongue-seering burning tofu soup that will make you think every bad thing you ever thought about tofu. >> a spicy, spicy red broth of tofu as the base. soft tofu with a texture like borrata and from there a handful of variations but the most common is with kimchi with everything, beef, oysters, mussels, clams, table size, they crack an egg in there. wow. right in there, cool. that looks completely awesome. well, we better wait for this to cool. so how do we eat this, spoon it over rice? >> spoon it over rice. just mix it in. >> that's good. >> yeah.
more -- >> not a direct transplant from korea. >> it became what we're about to have here in l.a. >> interesting. >> it's different because of the ingredients we couldn't find, but never thinking about pleasing the american palate, just to make ourselves happy. >> this is the thing to get, a fiery, tongue-searing, burning tofu soup that will make you think every bad thing you ever thought about tofu. >> a spicy, spicy red broth of tofu as the base. soft tofu with a texture like borrata and from there a handful of variations but the most common is with kimchi with everything, beef, oysters, mussels, clams. oh, r and table size, they crack an egg in there. wow. right in there, cool. that looks completely awesome. well, we better wait for this to cool. so how do we eat this, spoon it over rice? >> spoon it over rice.
more -- >> not a direct transplant from korea. >> it became what we're about to have here in l.a. >> interesting. >> it's different because of the ingredients we couldn't find, but never thinking about leaving the american palate just to make ourselves happy. >> this is the thing to get, a fiery tongue-seering burning tofu soup that will make you think every bad thing you ever thought about tofu. >> a spicy, spicy red broth of tofu as the base. soft tofu with a texture like borrata and from there a handful of variations but the most common is with kimchi with everything, beef, oysters, mussels, clams, table size, they crack an egg in there. wow. right in there, cool. that looks completely awesome. well, we better wait for this to cool. so how do we eat this, spoon it over rice? >> spoon it over rice.
more -- >> not a direct transplant from korea. >> it became what we're about to have here in l.a. >> interesting. >> it's different because of the ingredients we couldn't find, but never thinking about leaving the american palate just to make ourselves happy. >> this is the thing to get, a fiery tongue-seering burning tofu soup that will make you think every bad thing you ever thought about tofu. >> a spicy, spicy red broth of tofu as the base. soft tofu with a texture like borrata and from there a handful of variations but the most common is with kimchi with everything, beef, oysters, mussels, clams, table size, they crack an egg in there. wow. right in there, cool. that looks completely awesome. well, we better wait for this to cool. so how do we eat this, spoon it
coming from for 20 years. this is a soup that's just like it's kind of korean but really more -- >> not a direct transplant from korea. >> it became what we're about to have here in l.a. >> interesting. >> it's different because of the ingredients we couldn't find, but never thinking about leaving the american palate just to make ourselves happy. >> this is the thing to get, a fiery tongue-seering burning tofu soup that will make you think every bad thing you ever thought about tofu. >> a spicy, spicy red broth of tofu as the base. soft tofu with a texture like borrata and from there a handful of variations but the most common is with kimchi with everything, beef, oysters, mussels, clams, table size, they crack an egg in there. wow. right in there, cool. that looks completely awesome. well, we better wait for this to cool.