Fresh tofu plays many roles at DubuHaus, but it's always the star - Review - New York - The Infatuation
"DubuHaus, a big, sleek Koreatown restaurant from the folks behind Howoo, is a good spot for groups to gather around bubbling hot pots of tofu stew. But the first bite on everyone’s table is wet, fresh, crumbled dubu that looks like cottage cheese and tastes nutty—like roasted soy beans that just got out of a milk bath. That tofu is made in-house, and it’s the star of almost every dish here. photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte Pause Unmute Savor the dubu in its least processed form before delving into pickled okra, crunchy radish kimchi, noodly pickled ferns, and other excellent and plentiful banchan. Then move on to any one (or multiple) of seven types of soondubu. The stews come to the table in hot clay pots (some even get a Sterno underneath to keep those bubbles rolling), and whether you’re getting a spicy red stew with half-a-dozen types of seafood, or a creamy, perilla seed and mushroom soondubu, they’re all deeply satisfying. video credit: Will Hartman photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte Pause Unmute Come with a few people so you can try a few stews—and round out your order with some kimchi mandu or bossam. Whether you’re here because the wait for Cho Dang Gol is too long, or just need a hot, hearty meal in a pleasantly well-air conditioned room with some clubby music on the side, you can easily spend less than $50 a head here, even with a drink or two per person. And if you need a weekday lunch in the area, all the lunch specials are under $20. Food Rundown Bossam Get ready to unhinge your jaw around these DIY wraps with tender pork belly, fresh kimchi, and thick squares of pressed dubu. It’s a nice starter, but a big portion, so only order it if you’re with a group. photo credit: Kate Previte Spicy Braised Dubu If you’re going to get one thing here (which would be silly) make it this giant bowl of spicy braised dubu. The ruby-red broth is bright and briny with roasted kimchi, which the soft cubes of dubu and slices of succulent pork belly soak up perfectly. photo credit: Kate Previte Seafood Jjambbong Hotpot We’re jealous of the prawns, mussels, clams, octopus, squid, scallops, and several other types of seafood in this hotpot, because they get to have a spa day in an equally red broth, but one that’s savory, warm, and based on seafood stock. photo credit: Kate Previte Maesaengi Oyster Soondubu If you’ve ever walked along a rocky shoreline, you’ve smelled what this maesaengi oyster soondubu smells like. With fat, juicy oysters and sweet, hairy seaweed, it’s an assertive oceanic flavor that's a nice foil to some of the other things on your table. photo credit: Kate Previte Perilla Seed Mushroom Soondubu If you’re sick with a cold, stay in bed. But as soon as you have an ounce of strength, come and eat this nourishing perilla seed mushroom soondubu. The squeaky mushrooms and super soft dubu soak up a nutty, sesame forward broth. photo credit: Kate Previte Beef Soondubu There’s some overlap here with the spicy braised dubu, though this swaps out pork belly for tender chunks of beef. It’s great on its own, but if you have other kimchi and gochujang-based stews on your table, you can feel free to skip this one. photo credit: Kate Previte Cold Soybean Noodle A skip. The soybean milk sauce is too one-note, and because it’s so thick, a little too filling for one dish. Yukhoe Bibimbap The cold noodles to prioritize—except they’re noodles of beef in a simple tartare. The handful of lettuce looks like a lot, but it's a refreshing change of pace from the stews. photo credit: Kate Previte" - Will Hartman
