it's really more l.a., and so -- >> anthony: so this is not a direct transplant from korea? >> roy choi: it became what we're about to have here in l.a. >> anthony: interesting. >> roy choi: they're different because of the ingredients we couldn't find. >> anthony: right. >> roy choi: but never thinking about pleasing the american palate, just to make ourselves happy. >> anthony: soondubu is the thing to get. a fiery, tongue-searing, ass-burning tofu soup that'll make you forget every bad thing you ever thought about tofu. a spicy, spicy red broth and tofu are the base. we're, we're talking soft tofu here, with the texture of, like, burrata. from there, you got a handful of variations. but the most common is with kimchi and a bit of everything. beef, oysters, mussels, clams. oh, and tableside? they crack an egg in there. wow. right in there. cool. that looks completely awesome. well, we, we better wait for this to cool, i'm guessing? [ laughter ] >> roy choi: yeah. >> anthony: so, how do we eat this? we just spoon it over rice? >> roy choi: uh, yeah, yeah, spoon it over rice. mix it in.