Best Sundubu Jjigae I've had — and I've tried a few

Having eaten Sundubu Jjigae at several restaurants over the past year, I can say this version is the best. The fiery and fermented quality is more pronounced here than anywhere else I've tried. doenjang fermented soy is handled with real knowledge — you can taste the difference.

This is proper a pojangmacha street tent cooking, not an adaptation for foreign tastes. banana milk was the obvious choice and the combination was perfect. the communal banchan side dishes are as important as the main. Would return for this dish alone.