Above and below: Banchan from our 2nd visit to Gangnam Tofu, October 2018. Even we were getting stuff, we had seconds on several of these superb banchan.
 
Soon Doo Boo Combination: Beef, Shrimp, Clam, Tofu and Egg stew. Note the freshly cracked egg in the boiling hot stew (above); then below, the mixed stew spooned over rice, a hearty umami combo.
 
O Zing Eor Bokkum, or Stir Fried Squid with Vegetables in a red chillie sauce, one of my favorite things to get, and this version is cooked to perfection.
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| Banchan at Gangnam Tofu, clockwise from top, ending in the middle: seaweed salad, kim chee, potatoes, sliced marinated fish cake, japchae, pickled sprouts, and finally chile pickled daikon. And some white rice to the side. The flavors were fresh, deep and rich. July 2017. |
Fish cake Banchan.
O-Zing-Eur- Bokkum--stir-fried squid w/vegetables (mostly scallion) in a red chilli sauce. Squid cooked perfectly, the chilli sauce deep and balanced. This might be the best Korean food I've ever had.
Closeups of the fabulous banchan: seaweed salad, kim chee and daikon.
Above and below, their signature dish, the Gangnam Chicken. This heaping pile of fried chicken with their special sauce (probably plum) is only a half order. The chicken was so moist and tender, even the white meat, that we were left wondering how they did it. My mother and Nana's "secret" was soaking the chicken in buttermilk for 1-2 days. No pronounced flavor here in the meat of the chicken (other than the delicious chicken and the crust & sauce, of course), so perhaps egg whites? We're not sure. Great result. By the way this is a very sticky dish so you might ask the waiters for extra napkins.
Great value for the money, nice portions, exquisite cuisine. Free parking.
Gangnam Tofu
111740 San Pablo
El Cerrito, CA
510-778-1144
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