So Kong Dong
My affection for Korean food (specifically sundubu) was once again ignited by the sudden onslaught of cold weather last week. So Kong Dong has been a favorite spot for many years. I haven’t been back in a year due to the barrage of Korean restaurants that have been sprouting in Duluth like mushrooms lately, which have been keeping me quite busy. So this week alone (and it’s only Wednesday), I’ve been to two Korean tofu houses already.
Not much in the decor and menu have changed except they now have the fashion-of-the-moment call button. I opted for the usual combination tofu and galbi lunch. The soups come in four spice levels: White (draw your own conclusion), Mild, Spicy, and Very Spicy. I got the Spicy Pork Kimchi tofu soup. I love the silky, smooth, creamy tofu with lots of pickled cabbage and slices of tender pork. But I was disappointed with the broth — it was thin, watery, and not as spicy as it should be. A far cry from their soups of old. Worse, it has jalapeño slices! Let me explain why I despise jalapeño in Korean soups. First, it’s not the norm. Second, it alters the taste. Go ahead and scoff but it really does. Peppers all differ in taste — even between green and red bell peppers. When I asked the lovely Ms. Bliss about her opinion on this, she agreed and further stated that “she has no preference for raw bell peppers (as in salads since they taste pretty much the same) but there is a chemical reaction from cooking green bell peppers that produces a different taste in dishes.”
The galbi here is quite possibly the best prepared-in-the-kitchen galbi in the city. I have tasted galbi in over 25 restaurants in the metro and this one is just spot on. The sweet/salty marinade they use is just perfection and the flavor is all the way through the meat. The meat is also grilled just right.
The banchan here is also a tad better than in most places in terms of flavor. The jap chae is chewy and so tasty, the pickled long green peppers are delicious, the iced nappa cabbage soup is soothingly sweet and tart, the tiny anchovies are sticky and sweet, and the fried fish is lightly battered and fried golden. Add to all these the bean rice and you have a fantastic meal.
Insider tip:
Open early daily.
Closed on Tuesdays.
The scoop:
So Kong Dong
5280-C Buford Hwy
Atlanta, GA 30340
(678) 205-0555
Technorati Tags: Korean, Buford Highway, BuHi, soondubu, galbi
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7 responses so far ↓
1 Sean // Oct 21, 2009 at 11:23 pm
So Kong Dong is actually the first restaurant I went to after I moved down to Atlanta. Brings back memories because it was a week or 2 after they had their grand opening!
I know they’ve had owner changes since I’ve been back so that may be why the soup’s a little different. Man it’s been like 3 years…looks like a nostalgic memory trip is in order
2 vinh // Oct 22, 2009 at 1:33 pm
I’ve been going to So Kong Dong for a while and used to go at least once a week.
Their soondubu really has been pretty inconsistent lately though.
3 bradscorey // Oct 22, 2009 at 7:32 pm
my gosh.. i miss korean food.. only korean food i get around here is kimbap on saturdays.. nothing else.. i need to move to atl… but if only the jobs are there… *sigh*
4 dW // Oct 22, 2009 at 11:43 pm
SKD has had the call buttons as long as i have been visiting; at least 6 or 7 years i would estimate.
5 Well Bean Tofu // Nov 13, 2009 at 3:25 am
[…] galbi is quite delicious and can easily go neck-and-neck with So Kong Dong. The meat is tender and marinated well. Finger lickin’ […]
6 Well Bean Tofu – Atlanta Blogs // Nov 13, 2009 at 5:05 am
[…] galbi is quite delicious and can easily go neck-and-neck with So Kong Dong. The meat is tender and marinated well. Finger lickin’ […]
7 Soondubu Jigae // Dec 29, 2009 at 12:53 am
[…] was craving Soondubu madly this past holiday weekend. Since my last visit to So Kong Dong, every cold day has made me think of this warm and spicy Korean soup. As I was driving back from […]
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