This soondubu jjigae warmed me up on a cold and rainy day. It came out of the kitchen still boiling, but it was worth sacrificing part of my mouth epithelium to tuck in immediately. All of the vegetarian #tofu soups (actually vegan, since eggs are an add-on item) are $18.33, but this one is the best value because it comes with the usual zucchini, onions, and carrots, plus the dumplings, which would be an additional $2.50 in any other bowl (menu hack!) They were a bit thin, probably having lost some filling in the soup, but the generous volume of organic soft tofu and vegetables more than compensated. I ordered my soup mild, and it was very flavorful, albeit heavy on the sodium. I would probably not survive anything higher than medium heat. SGD’s meals definitely aren’t cheap, but they do include a choice of mixed or white rice (go with mixed!) and plentiful side dishes. I’ve surmised from HappyCow that most of the banchan, except kimchi, should be vegan. I wasn’t able to get a clear answer from the staff during the lunch rush, though. The service was altogether pretty efficient considering they were waiting both indoor and outdoor dining, as well as filling takeout orders. I don’t visit often, but this comforting stew is worth the splurge — and the sodium bloat — in the winter months especially.
