Joodooboo

Chef Steve Joo’s philosophy emphasizes the transformative power of the soybean, utilizing traditional Korean methods to produce house-made dooboo of exceptional clarity. The signature tofu is coagulated with reconstituted seawater, resulting in a fluffy, jiggly curd that possesses a subtle, natural sweetness. In the fried dooboo set, the tofu is dredged in potato starch and rice flour, then flash-fried to create a delicate, crunchy shell that yields to a silken interior. A Meyer lemon-soy sauce provides a bright, acidic lift, cutting through the richness of the bean curd. Hyper-seasonal banchan, such as green tomato kimchi or braised kabocha squash, provide a rhythmic progression of fermented and fresh flavors. Aromas of toasted sesame and ginger permeate the minimalist space, while the texture of the chilled acorn noodles offers a satisfying, elastic chew. This is Korean cooking viewed through a Northern Californian lens, where technical rigor meets the vibrancy of local produce.