At Buk Chang Dong Soon Tofu, the simple menu features just nine items. A few of them are Korea Town staples, like bulgogi or a stone pot of bimbimbap, but the bulk of the menu pays homage to the traditional Korean dish soondobu jjigae or soft tofu stew. Get any of the six options for $7.53, based on your preferred stew contents: kimchi with beef and pork, seafood or vegetable. A spicy scale takes your stew from “white” to extra spicy, which will get you a bright neon-red broth. The medium or spicy vegetable soon tofu is your newest go to. Served at your table in a heated ceramic bowl, the contents bubble like Mount Doom’s fiery chasm of lava in Mordor. Inside, creamy and tender blocks of tofu sit in a spicy soup base with mushroom, zucchini, broccoli and onions. Break the raw egg into the broth while it’s still bubbling and stir while a waiter prepares your dolsotbap, a stone bowl of purple multi-grain rice. The spicy stew is best when nursed over cheerful conversation while snacking on the Korean appetizers like soybeans, kimchi or bean sprouts.