Lasung Tofu & Pot Rice is fine, but K-town has better tofu stews - Review - Los Angeles - The Infatuation
"There are two types of soup people: those who live for the broth, and those who care more about what’s floating in it. This spot is for the latter. This Korean soup and rice bowl spot from the Lasung House people has a dramatic wall of stone pots at the entrance and a menu of tofu stew with fancy add-ins like lobster, crab, and short rib. But while the big chunks of silken tofu and the generous portions of meat make a strong first impression, the soup’s watery broth falls flat. And in a neighborhood where the tofu stew competition is fierce, it’s hard to justify choosing Lasung over a heavy hitter like Surawon a five-minute drive away. However, the other portion of Lasung’s name— pot rice—pulls its weight. It comes in versions topped with things like bulgogi, eel, or eggplant, but our favorite is the one with a combination of salty pollock roe, seaweed, and avocado. Each pot follows a similar process to what you'll find at pot rice rival Damsot. Both end with a bowl of scorched rice soup at the end, though here the pots are left uncovered after your server pours in boiling water, which means the soup ends up cold by the time you eat it. As a place built around two signature dishes, it’s a shame that only one of them kind of works. Food Rundown Tofu Stew After trying a few different versions over several visits, our takeaway was pretty consistent: this broth lacks depth. The medium spice level is barely there, while the next level up will have you hurting. Even then, all you taste is heat. On the plus side, they are generous with the toppings. photo credit: Cathy Park Fried Dumplings A nice combo of golden, blistered wrappers and meaty filling. These are a satisfying snack to have on the table. photo credit: Cathy Park Pot Rice Topped With Salted Pollock Roe The combo of roe, avocado, and crispy rice in each bite remind us of a sushi roll. This is the dish we’d come back for. photo credit: Cathy Park Pot Rice Topped with Grilled Eggplant This pot is generous with the eggplant and ground pork, but it’s all a bit too salty when mixed together. photo credit: Cathy Park" - Cathy Park
