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.
Monica Lee opened Beverly Soon Tofu in 1986, just as Los Angeles’s Koreatown was taking shape as a cultural hub. 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.
Sohn-mat translates to flavour in the fingertips. It is the cook’s fingerprint, her natural, deep-seated instincts with flavour, ingredients, and seasonings that make her dish truly her own. 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.
Sohn-mat is an invitation to cultivate your own intuitive cooking and perfect soondubu in the process.
- Hardcover / 256 pages
- Published 19 September 2023