One need only look at this place to realize it's been here awhile and that it'll be here quite a while longer. The tabletops aren't just worn, some are practically melted from the butane fueled stoves that keep spicy stews bubbling while you eat. Supply boxes are stacked in one corner, barely hidden by an IKEA room divider. There's hardly anything on the wall that constitutes a decoration, just the occasional scuff mark. The food here is no-nonsense Korean. The bibimbap is chock full of good-for-you veggies and a handful of sweetened ground beef for meat. The panchan doesn't try to dazzle, it's just good. Most people come for the sundubu, soft tofu soup, which comes roiling with the raw egg already cracked into it. Ask for it one or two levels spicier than you normally take it. The kind and doting owners seem to automatically tone down the heat if they suspect you can't handle it. Tell them you can.
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Wednesday, November 26, 2014 at 7:33 a.m. by Edwin Goei
In one sprawling Irvine shopping center, there are three Korean restaurants that serve soondubu jjigae, the Korean soft tofu soup that comes out in a boiling cauldron. All of them are worthy. All of them are good. But Dae Myoung Ok ...