From one of the country\'s most beloved Korean restaurants, a master class in making the iconic Korean stew, soon tofu chigae, with Recipes for everything to serve alongside it, including kimchi, banchan, grilled meats, and more.
Sohn-mat is an invitation to cultivate your own intuitive Cooking and perfect soondubu in the process..
And, in addition to detailing each component of soondubu, the book includes Recipes for all the foods to serve with it, from many types of banchan and kimchi, to grilled meats and bimbimbap.
In Sohn-mat, Monica\'s first-ever book, she shares the knowledge she built over decades and the trial and error that went into creating her version of this iconic dish.
It is the cook\'s fingerprint, her natural, deep-seated instincts with flavor, ingredients, and seasonings that make her dish truly her own.
Sohn-mat translates to flavor in the fingertips.
For over thirty years, Beverly Soon Tofu was an anchor to this community, and newcomers and regulars alike would line up for the restaurant\'s specialty: a bubbling hot bowl of soondubu jjigae, or soft tofu stew, each one made to order.
Monica Lee opened Beverly Soon Tofu in 1986, just as Los Angeles\'s Koreatown was taking shape as a cultural hub.
From one of the country\'s most beloved Korean restaurants, a master class in making the iconic Korean stew, soon tofu chigae, with Recipes for everything to serve alongside it, including kimchi, banchan, grilled meats, and more
