LASUNG TOFU & POT RICE 라성순두부
Korean restaurant · Harvard Heights ·
Artisanal tofu stew, pot rice, Korean grill dishes
Artisanal tofu stew, pot rice, Korean grill dishes
"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
"The people behind the frisbee-sized donkatsu spot Lasung House just opened another restaurant specializing in tofu stew and pot rice. Soondubu isn’t rare in Koreatown, but here it’s available with premium add-ons like crab, lobster, and short rib. They also have interesting pot rice dishes with minari and clams or salted pollack roe." - cathy park
"Opened by On6thAvenue (the hospitality group behind Origin Barbecue, Lasung House, and Quarters) on Olympic Boulevard in Koreatown, this restaurant doubles down on two Korean specialties: pot rice (sot bap) and soondubu (soft tofu stew). The soondubu section is built around a broth that is simmered for 10 hours, with options similar to specialists like Surawon or BCD Tofu House — proteins include beef, shrimp and clam; prime beef short ribs; beef brisket; and ham and sausage — and a signature soondubu that “comes with lobster and assorted seafood simmered in the rich orange-red broth.” Guests choose spice level from light to extra strong; soondubu is served with a side of white rice or can be upgraded to the Rainbow Powerhouse, a mixed rice with chickpeas, black beans, and green peas (for an additional cost). The restaurant recommends pouring barley tea into the dredges of the rice to make nurungji (Korean scorched rice): “The grains will continue to cook in the individual serving pot, crisping up the rice and absorbing the earthy tea.” On the sot bap side, individual pots keep the rice warm while eating and are topped with items like seasoned boneless short ribs, grilled bulgogi, grilled eggplant, salted pollack roe, and grilled eel; prices start at $19.99 for the grilled eggplant and range to $29.99 for the short ribs. The menu is rounded out with other classics — a seollongtang simmered for 72 hours, grilled bulgogi, gochujang spicy pork belly, and grilled salted mackerel — and soondubu can be added to mains like stone pot bibimbap, ganjang gejang (spicy marinated raw crab), and marinated LA short ribs to create meal sets. For groups, ordering the spicy braised beef short ribs with optional melted cheese mirrors the cult-loved preparation found at nearby Sun Nong Dan; the write-up also recommends kimchi or seafood pancake to round out a meal, or spicy buckwheat noodles to cut through rich dishes. As part of a rapid expansion (On6thAvenue opened four new restaurants between February 2024 and now), this spot joins DamSot as one of the only options in Koreatown specifically focused on sot bap and could further expand the hospitality group’s footprint in the neighborhood." - Rebecca Roland
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